Gluten-free glazed donuts topcook.tomathouse.com
Ingredients:
Donuts
- 520 g gluten-free baking mix (see recipe below) + more as needed
- 0.5 tsp. psyllium
- 1 tbsp. instant yeast
- 210 g whole milk (about 3/4 cup)
- 1/3 cup cane sugar
- 2 teaspoons coarse salt
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 60g unsalted butter, cut into 1cm cubes, room temperature, plus extra for greasing the bowl
- Pure olive oil, for frying (canola or safflower oil can also be used)
Icing
- 1/4 cup whole milk
- 1 tsp vanilla extract
- 2 cups powdered sugar
Gluten-free baking mix
- 400 g white rice flour
- 300 gr. tapioca flour
- 150 g corn starch
- 100 g of millet
- 50 gr. milk powder
Preparation:
- Mix dry ingredients:
In the bowl of a stand mixer, combine the flour, psyllium husk, and yeast. Mix on low speed.
Heat the milk:
Place a small saucepan over low heat. Pour in the milk and heat until lukewarm (24°C if using a thermometer). Turn off the heat.
- Knead the dough for donuts:
Turn the mixer on low speed. Add sugar, salt, and warm milk to the flour mixture.
With the mixer running, add the eggs one at a time, mixing thoroughly after each addition. Add the vanilla extract. Scrape down the sides of the bowl. Knead the dough until light and airy, about 5 minutes.
Add butter:
Scrape down the sides of the bowl again. Continue mixing on low speed and add the butter, one cube at a time, until completely incorporated.
- At this point, the dough should gather around the mixer paddle and fall softly when you turn it off. If it's too wet, add a little more flour. Turn the dough out onto a floured surface. Lightly dampen your hands.
Gently pat the dough. It will be sticky, but don't worry; lightly moisten your hands again if necessary. Gently form the dough, stretching and pulling, into a large ball. Pinch the edges of the dough together to form a seam. Place the dough, seam side down, in an oiled bowl. Cover the bowl with plastic wrap and let it rest in a warm place for 1 hour.
Gluten-free baking mix
Combine all ingredients in a large bowl (large plastic containers are available at kitchenware stores and work well for this purpose. You can also use a large glass jar). Shake thoroughly until all the flour is uniform in color.
- Roll out the dough:
Using damp hands, gather the dough and turn it out onto a lightly floured sheet of parchment paper. Dust a rolling pin with flour and roll the dough out until it just reaches the edges of the parchment paper. Remember to roll it out slowly. This dough is not like regular gluten dough. You should end up with a sheet about 2.5 cm thick. Place the parchment paper and dough on a baking sheet and freeze for 10 minutes.
Cut out the donuts:
Using a 3-inch (7.5 cm) donut cutter (or a cookie cutter, empty tin can, etc.), cut 8 circles from the dough. Using a small cutter, cut holes in the centers of the circles. You can also poke holes with your finger. Set the cut-out centers aside on parchment paper.
- If desired, you can gather the dough scraps, roll them out, and cut out donuts again. These donuts won't be as light as the first batch, but they'll still be delicious!
Let the dough rest while you heat the oil.
Heat the oil:
Place the cauldron over medium heat. Pour in enough oil to fill the pan a third of the way. Heat the oil to 175°C.
- Fry the donuts:
Carefully lower one donut into the hot oil using a slotted spoon. Add three more donuts.
Fry the donuts for 30 seconds on one side, then 45 seconds on the other side, then another 30-45 seconds on the first side, until they are deep golden brown.
Transfer the cooked donuts to a wire rack placed on a baking sheet. Fry the remaining donuts in the same manner.
- Prepare the glaze:
In a medium bowl, combine the milk and vanilla extract. Whisk in the powdered sugar until there are no lumps and the glaze is smooth.
Dip the warm donuts in the glaze and return them to the rack.
Eat immediately. Donuts should be eaten the same day, or even better, within an hour of frying.
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