Yeast Donuts, GF

By MaryEllen

The beauty of baking gluten free donuts yourself — in addition to being able to satisfy a true donut craving any time you have one — is that you can make them just the way you like them. For example, celebrate May Day by honoring the tradition of Finnish Munkki: just add 1 teaspoon ground cardamom to my gluten free flour in this donut recipe and voilà! Happy May Day!

Ingredients

• gluten free donuts:
• Ingredients
• 3 2/3 3 2/3 2/3 cups (500 gr.) gfJules™ All Purpose Gluten Free Flour
• 1/2 1/2 1/2 cup granulated sugar
• 1/2 1/2 1/2 tsp. baking powder
• 1 1 1 tsp. sea salt
• 1 1 1 tsp. ground cardamom (if making as Finnish Munkki for May Day)
• 1/4 1/4 1/4 cup shortening (I like Spectrum® Palm Oil Shortening)
• 1 1 1 egg + 1 egg yolk
• 1 1 1 cup milk (dairy or non-dairy)
• 1 1/2 1 1/2 5 Tbs. vanilla paste or 5 tsp. pure vanilla extract
• 1 1 1 Tbs. granulated sugar
• 2 1/2 2 1/2 4 1/4 rapid rise yeast (or 4 packages rapid rise yeast, 1/4 oz. each) – Red Star® Quick Rise Yeast
• High heat vegetable oil, for frying
• Confectioner’s sugar for dusting or prepared glaze recipes (below)
• glaze:
• 1 1/2 1 1/2 1/2 cups confectioner’s sugar
• 2-3 2-3 2-3 tablespoons milk (dairy or non-dairy)
• 1 1 1 teaspoon pure vanilla extract
• chocolate glaze:
• 1 1 1 Tbs. milk (dairy or non-dairy)
• 2 2 2 Tbs. cocoa powder
• 1 1 1 Tbs. chocolate syrup (optional)
• 1 1 1 cup confectioner’s sugar

Details

Adapted from gfjules.com

Preparation

Step 1

In a large mixing bowl, add 1 cup gfJules Flour, 1/2 cup granulated sugar, baking powder, salt, and shortening. Beat until the shortening is integrated into a mixture resembling small pebbles.

Warm milk to just above body temperature (approximately 100°F) by heating in a small saucepan or in a microwave for 1 minute. Add vanilla paste, 1 tablespoon of sugar and yeast. Whisk to combine and set aside.

After five minutes at rest, and when the yeast mixture has begun to bubble and rise, gently stir into the flour mixture with the eggs (whisk together first before adding). Add remaining flour, 1 cup at a time, until the dough is firm but slightly sticky.

Lightly flour a clean countertop or pastry mat with gfJules™ Flour. Transfer the dough and pat it into a flat disk shape, then gently roll out to 1/2 inch-thick.

To make donuts, flour a large round cutter (2-inches or larger) and press into the rolled dough. Use a small (1/4-inch or smaller) cookie cutters to cut out the middles. To make donut holes, use a 1-inch or smaller size cookie cutter. Gently press scraps of dough together to re-cut so that all the dough is used.

To make donut holes, roll each cut circle lightly between your palms until it is shaped like a ball. Once cut or rolled, place donuts onto baking sheets lined with parchment and cover with another sheet or parchment. Place in a warm location or oven turned on to 200°F and turned off. (Place a pot of boiling water in the oven with the dough to help the rise.) Allow the donuts to rise for at least 30 minutes.

In a large saucepan, heat 2 inches of vegetable oil to 350°. Add 3 or 4 donuts at a time, adjusting the heat to keep the oil between 325° and 350°. Fry the donuts until golden brown, flipping so both sides are cooked. This process can take less than one minute total, so watch closely to ensure they are not over or under-cooked. Remove cooked donuts with a slotted spoon and let drain on a wire rack. If rolling in sugar, do so while the donuts are still hot; if using glazes, allow donuts to cool first.

To make the glaze, whisk ingredients together in a small saucepan over low heat. Once integrated and warmed, dunk donuts into the glaze and set aside on a cooling rack covered with wax paper.

To make the chocolate glaze, whisk ingredients together until thick but still spreadable. Dip the tops of donuts into the glaze, then set aside on a cooling rack covered with wax paper until glaze is set. Add more or less milk or sugar until the consistency is right.

To fill the donuts, once the doughnuts are fried and cooled, fit a large opening metal icing tip onto a pastry bag and fill with jam, preserves, frosting or cream as you withdraw the tip.

Push the metal tip into the side of the donut hole almost into the middle, and squeeze the jam or cream inside the donut.

For larger donuts, insert a pastry bag fitted with a long metal tip into the middle, then squeeze filling as you withdraw the tip.

As with any fried donut, these are best when enjoyed the day you make them.