Didn’t think you could have raised doughnuts anymore because you can’t tolerate gluten? Think again. These glutenfree raised doughnuts may not be exactly like Krispy Kremes, but I think they’ll satisfy the craving.
INGREDIENTS :
MAKES 8 TO 12 DOUGHNUTS | ACTIVE TIME: 20 MINUTES | READY IN: 2 HOURS
- 2 to 3 cups Gluten-Free Baking Mix for Yeast Doughnuts
- ½ tablespoon baking powder
- 1½ tablespoons active dry yeast, divided
- 3 tablespoons superfine sugar
- ¾ cup whole milk, heated to 110 degrees F
- 2 eggs, at room temperature
- 1 egg white, at room temperature
- 2 tablespoons unsalted butter or vegetable shortening, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ½ teaspoon kosher salt
- Tapioca starch for dusting
- Vegetable oil for greasing and frying
DIRECTIONS :
• In a medium bowl, whisk the baking mix and baking powder.
• In the bowl of a stand mixer fitted with the paddle attachment, dissolve the yeast and sugar in the milk. Add 1 cup of the baking mix
and mix on low speed to create a thick paste. Add the eggs, egg white, butter, vanilla, vinegar, and salt and mix on medium speed for
1 minute.
• Switch to the dough hook attachment. With the mixer turned off, add the remaining baking mix about ¼ cup at a time, and knead the
dough on medium speed between additions, until the dough starts to pull away from the sides of the bowl and form a ball, 1 to 2 minutes. It
will be very soft and moist, but not so sticky that you can’t roll it out.
You may have baking mix left over.
• With lightly greased hands, form the dough into a ball and put it in a large ziplock bag. Let it rest in a warm spot for 30 minutes.
• Roll out the dough on a lightly floured surface to ½ inch thick. With a doughnut or cookie cutter, cut out 3-inch rounds with 1-inch holes
(for filled doughnuts, don’t cut out the holes).
• Line a baking sheet with a lightly floured non–terry cloth dish towel. Place the doughnuts at least 1 inch apart on the baking sheet and
cover with plastic wrap. Let them sit in a warm spot until they are nicely rounded on top, about 45 minutes.
• While the doughnuts are proofing, in a heavy-bottomed pot, heat at least 2 inches of oil until a deep-fat thermometer registers 340
degrees F. With a metal spatula, carefully put the doughnuts in the oil. Don’t overfill the pot. Fry for 1 to 2 minutes on each side, or until light
golden brown. Remove with a slotted spoon, drain on a wire rack set over a paper towel, and let cool slightly before glazing or filling.
