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Glazed Doughnuts

I made these doughnuts a few weeks ago for Sam’s Flag Ceremony at school. His class was in charge of the ceremony and his teacher was going to buy doughnuts for the class to have as a treat afterward. Mind you, this was during the same period of time as the “Magic Wand” Friday Fun Snack and my fall from grace as I found myself squeezing pretzel dough out of a play dough toy. It was a rough week so I set aside a doughnut for me to have with a cup of coffee and a splash of Bailey’s… okay, my Bailey’s with a splash of coffee. Fine, my mug of Bailey’s! ;-)

I got the recipe off of the Williams Sonoma website and subbed the flour with Better Batter Gluten-Free Flour.

Glazed Doughnuts

3/4 cup Warm Milk (about 110ºF) (or Non-Dairy Substitute)

1/4 cup Granulated Sugar

1 packet Active Dry Yeast (or 2 1/4 tsp. Bulk Yeast)

2 1/4 cups All-Purpose Flour (I used Better Batter GF Flour)

1/4 tsp. Kosher Salt

2 Tbs. Unsalted Butter, at room temperature (I used Smart Balance, Earth Balance would also work)

2 Egg Yolks

Nonstick Cooking Spray

Vegetable Oil for Frying

For the chocolate glaze:

5 Tbs. Unsalted Butter (I used Smart Balance, Earth Balance would also work)

4 oz. Semisweet Chocolate Chips (You could also use Vegan Chocolate Chips, or Carob Chips)

2 cups Confectioners’ Sugar (I used 365 Organic Powdered Sugar, which is corn-free)

1 1/2 tsp. Vanilla Extract (Make sure it is GF)

1/4 cup Hot Water

Vanilla Glaze Variation:

To make a vanilla glaze, follow the instructions for preparing the chocolate glaze, omitting the chocolate chips and decreasing the hot water to 3 Tbs.

  • Pour the warm milk into a small bowl. Stir in the granulated sugar and yeast until dissolved. Let stand until the yeast activates and thick foam appears, about 10 minutes. (I started the yeast process before assembling all my other ingredients. I turned my oven on to 200° F. and allowed the oven to come to temperature, then I turned off the oven. After incorporating the yeast mixture, I opened the oven door and placed the bowl of yeast on the door of the oven to proof. This gave the yeast the necessary warmth to help it activate, without overheating the yeast and consequently “killing” it).
  • In a bowl, whisk together the flour and salt. Make a well in the center and put the butter, egg yolks and yeast mixture in the well. Using a hand mixer fitted with the dough hook, beat the dough on medium speed until it comes together and forms a ball, 3 to 4 minutes. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour. (I used my stand mixer, but you could also do it by hand, and build some muscle while you’re at it!…Build some for me too, will ya!)
  • Lightly grease a baking sheet. Transfer the dough to a lightly floured work surface and roll out 3/8 inch thick. Using a doughnut cutter, cut out doughnuts. Transfer the doughnuts and doughnut holes to the prepared baking sheet, spacing them 1 inch apart. Re-roll the dough and cut out more doughnuts. Spray the tops of the doughnuts and holes with nonstick cooking spray and cover with plastic wrap. Let stand in a warm place until the doughnuts and holes have almost doubled in size, about 30 minutes.
  • In a deep fryer, heat oil to 350ºF according to the manufacturer’s instructions. Line a baking sheet with a wire cooling rack.
  • Working in batches of about 6, fry the doughnuts and doughnut holes until lightly golden brown, about 1 minute per side. Transfer to the wire rack-lined baking sheet and let cool for 10 minutes before glazing.
  • To make the chocolate glaze, fill the bottom pan of a double boiler with 1 inch of water and bring to a simmer over medium heat. In the top pan of the double boiler, melt the butter and chocolate chips. Remove from the heat and whisk in the confectioners’ sugar, vanilla and hot water until combined. Set the top pan over the simmering water and keep the glaze warm until ready to use.
  • Dip the doughnuts, one at a time, into the warm glaze, covering the top half of each doughnut with glaze. Place the doughnuts, glazed side up, on the wire rack and let the glaze set for 10 minutes. Repeat to glaze the doughnut holes. Serve immediately. Makes about 14 doughnuts and doughnut holes.

Not 110° F., but close enough

Add warm milk to the sugar,

add yeast,

stir to incorporate.

This is what the yeast mixture looks like after setting for 10 minutes in a warm place.

See how “poofy” the yeast mixture is? If your yeast does not look similar, throw it out and start over! It doesn’t “hurt” as much to throw out a few cents worth of yeast and sugar as it dos to throw out a few bucks worth of GF flour!!

A tip with eggs (in case you are like me and when you crack an egg on the side of a bowl, the shell goes right in your mixture!), use a knife and give the egg a good “whack,”

Nice, clean crack.

Is it just me, or does my thumb look like a chicken leg?? :-D

opening the egg is a breeze,

Let the egg white slide off into a bowl, while keeping the yolk in the shell. Did you know that you can freeze eggs?

1/4 tsp. Kosher Salt,

2 1/4 cups GF Flour (Better Batter for me),

add salt to the flour

Whisk to incorporate the GF flour and salt,

I also like to add another step, by sifting the flour /salt mixture. Personally, I think a flour sifter is a waste of money, a fine strainer works just as well plus it is faster and cheaper!

After adding the flour to the strainer, I use the handle of a wooden spoon to “stir” the mixture through.

add the butter,

and the egg yolks,

then mix to mix to combine. I used the dough hook on my stand mixer.

Wrap the dough in plastic wrap, then set aside in a warm place (I used the oven) to rise for 1 hour.

Risen dough.

Place the dough on a lightly floured surface,

With Better Batter, you can pick it up! Sorry, I am still amazed at this! :-D

Using a biscuit cutter or a glass, etc.,

cut out the doughnuts. Don’t forget to cut out the centers too!

Place cut doughnuts on a cookie sheet,

I like to cover mine with a damp towel then place in a slightly warm oven (make sure the oven is turned off!).

“Risen” doughnuts,

Place doughnuts in hot oil (350° F.), and allow to cook for about one minute per side.

After allowing the doughnuts to cool for a short time, dip one side in glaze (chocolate or vanilla). Top with sprinkles if desired.

The boys loved these… fresh. The next morning (when Sam needed to take one for school), the doughnuts were a lead balloon. Keep that in mind before making these! (In case you are wondering, Sam and Luke are helping Mike get our grapes planted).

I think Sam was in shock…

this reminds me of the “Crave Cheesecake Incident”

I mean nothing by this… but only a child with a dietary restriction can understand the look on Sam’s face at this moment!

This look, makes every backbreaking moment…worth it.. ;-)

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Comments

  1. Lisa says:

    Those look great and you are an awesome mom for doing all that. Do you think that putting the unfried dough in the fridge will keep it for the next day. That way your son could have his cake and eat it too (ha).

  2. AccustomedChaos says:

    I LOVE your blog – such wonderful recipes – i will be trying these out for sure – my kids have never had a donut (weird!)

    • Lisa,

      That is an excellent idea! I will reserve some of the dough next time to see if that will work!

      Devan,

      Thank you! As for your kiddos having never had a donut, that is not weird at all, in fact, it is probably really good! Funny story with Luke. I usually only buy the natural cheese puffs (without the neon orange coloring) and the first time I bought some of the bright orange cheese puffs, Luke RAN the other direction, screaming the entire way! He was afraid of the unnatural color, LOL! I got such a kick out of it… positive taste-bud training! :-)

      • Todd Bender says:

        I love the story about Luke running from the bright orange cheese puffs! That is good parenting at work. Your kids will have the lifelong advantage of having grown up eating healthy and natural foods! Oh, and, thank goodness I don't have a deep fryer, otherwise I would probably start making donuts all the time. :)

  3. I'm impressed! It's a lot of work, but seems to be worth it ;)

    Lovefrom1stbite,

    Do it the Moroccan way.

  4. fidget says:

    i need these to magically appear in front of me RIGHT NOW! NOM NOM NOM

  5. leighann says:

    just made these for the first time for my daughter in law and grandaughter they are very easy to make had a couple of hick ups but of my own making will follow to the letter next time incidentally i didnt make ring doughnuts but jam filled ones which worked out good thank you for your truly insperational ideas and recipies leighann

  6. Rachel R. says:

    Wow. Those totally look like donuts from Dunkin Donuts or someplace.

    BTW, you're less likely to end up with shell in your batter/dough if you crack the egg on a flat surface (like the counter) instead of the edge of the bowl.

  7. Tawanna says:

    Those look awesome and I love all of the photos and detailed steps! I can't wait to try them out. I love donuts and grew up on Daylight Donuts out of Oklahoma, so I really miss glazed donuts. Thanks so much for sharing!

  8. Senushi says:

    Hi! I just came accross your beautiful blog. My boyfriend and his siblings have celiac disease, and I'd love to surprise them with some classic raised, glazed donuts. I'm assuming that since yeast is included in the recipe, the product is a light fluffy krispy kreme-like raised donut. Is that correct? I'd rather make a light fluffy donut rather than a cake donut. I appreciate your help!!

  9. Erin says:

    Have you ever used the electric donut maker?

  10. Renee Dietzel says:

    If I use something other then Better Batter, will I need to add xanthan gum? If so, how much?

    • Bigvince says:

      I’d like to know this too, can’t find it in stores and don’t trust buying online for gf products. I bought bobs red mill gf flour to try with this recipe this sunday.

  11. Bigvince says:

    Will any gluten free flour work as well as better batter?

  12. Bigvince says:

    Just as a follow up, my donuts took 6 hours to make but we’re awesome. My gluten free friend loved them.

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