Glazed Yeast-raised Doughnuts
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I’m kind of new to the ebb and flow of day to day food writing. Food reading? That’s old hat, for as long as I can remember. But food writing … more »

Gluten Free Glazed Yeast-Raised Doughnuts

I’m kind of new to the ebb and flow of day to day food writing. Food reading? That’s old hat, for as long as I can remember. But food writing day after day, month after month, is kind of alien to me.

So I’m paying attention. It’s resolution time! In food, that means salad greens, packed with virtue.

I love salad greens. And broccoli. Mustard greens. Kale. All kinds of veg. Even as a kid I loved it all. But writing about broccoli? I’ll leave that snoozefest to the experts.

I’d much rather talk about the joy of watching doughnuts raise on a lazy Saturday morning. Or the way the glaze splinters when you break one open.

Gluten Free Glazed Yeast-Raised Donuts

For me, many good things in the kitchen start like this. With butter and milk, melted and simmered for a moment.

Gluten Free Glazed Yeast-Raised Donuts

Then poured into the dry ingredients (flour, salt, cream of tartar, baking soda, sugar, freshly ground nutmeg and yeast) that have already been mixed with the cider vinegar and eggs.

Gluten Free Glazed Yeast-Raised Donuts

You’ll need to add some more flour by the tablespoon to get the dough just right.

Gluten Free Glazed Yeast-Raised Donuts

The dough should be a bit sticky, but easily scraped off the sides of the mixing bowl with a spatula.

Gluten Free Glazed Yeast-Raised Donuts

Then turned out on some unbleached parchment paper. Top with another piece of parchment and roll out the dough about 1/2 inch thick with a French Rolling Pin.

Gluten Free Glazed Yeast-Raised Donuts

Flour a doughnut cutter (or a round cookie cutter).

Gluten Free Glazed Yeast-Raised Donuts

And cut out rounds. Then space them on rimmed baking sheets.

Gluten Free Glazed Yeast-Raised Donuts

And wait for them to rise. They tend to rise tall, not wide. Don’t be jealous of my even rise. I owe it to my Brod & Taylor bread proofer.

Gluten Free Glazed Yeast-Raised Donuts

Then fry in hot oil (but first dirty the oil a bit, so your doughnuts will fry golden brown and beautiful).

Gluten Free Glazed Yeast-Raised Donuts

They brown quickly.

Gluten Free Glazed Yeast-Raised Donuts

So light and airy. Much more fun than broccoli (due respect to the veg).

Gluten Free Glazed Yeast-Raised Donuts

Don’t forget to fry the holes. Holes are doughnuts, too.  Maybe make a few heart-shaped doughnuts.

Gluten Free Glazed Yeast-Raised Donuts

Dip in some simple glaze.

Gluten Free Glazed Yeast-Raised Donuts

Admire your handiwork.

Gluten Free Glazed Yeast-Raised Donuts

Now here are all the details…


4.0 from 1 reviews
Glazed Yeast-raised Doughnuts
By: 
Recipe type: Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Gluten-free yeast-raised doughnuts with a simple syrup glaze
Ingredients
  • 2½ cups (350g) all-purpose gluten-free flour (I use Better Batter), plus more by the tablespoon (9g)
  • 1½ teaspoons xanthan gum (omit if using Better Batter)
  • ½ teaspoon kosher salt
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon baking soda
  • ¼ cup (50g) sugar
  • 2½ teaspoons instant (breadmaker or rapid rise) yeast
  • ½ teaspoon fresh finely-ground nutmeg (optional)
  • 1 teaspoon apple cider vinegar
  • 1 extra-large egg plus 1 extra-large egg white
  • 9 ounces milk (low-fat is fine, nonfat is not; nondairy is fine)
  • 4 tablespoons (56g) unsalted butter
  • Oil for frying
  • 1 cup (120g) confectioner's sugar
  • 2 tablespoons (42g) Lyle's Golden Syrup (or honey)
  • 2 to 4 tablespoons water
Instructions
  1. In the bowl of your stand mixer, place 2½ cups flour, the xanthan gum, salt, cream of tartar, baking soda and sugar. Whisk to combine well. Add the yeast and optional nutmeg, and whisk again to combine well. Fit the mixer with the paddle attachment. Add the vinegar and the eggs, and mix to combine.
  2. In a small saucepan over a medium-low flame, heat the milk and butter, stirring frequently, until the butter is melted and the milk begins to simmer. Remove the pan from the heat and allow the mixture to cool a bit until it reaches about 110 degrees F.
  3. With the mixer on low, add the melted butter and milk in a slow, steady stream until the liquid is absorbed by the dry ingredients. The dough will be very wet. With the mixture on the lowest speed, add 1 to 2 more tablespoons of flour, 1 at a time, mixing well in between additions until the dough comes together more. It should still be wet and sticky if you touch it with your hands, but it should be easy to scrape it off the sides of the mixing bowl with a spatula (see photo). You may not need both tablespoons of flour.
  4. Turn the dough out onto a sheet of unbleached parchment paper. Top with another sheet of parchment paper and roll about ½ inch thick (see photo). Remove the top sheet of parchment, and dust the dough very lightly with a bit more flour (see photo). Flour well a doughnut cutter, and cut the dough into doughnut shapes. Transfer the dough cut-outs to a rimmed baking sheet, separating the doughnut shapes from the holes. Gather scraps and reroll, then cut more shapes. Place the baking sheets in a warm, draft-free spot and allow to rise until about 150% of their original size (see photos). The dough should mostly rise vertically rather than spreading horizontally too much.
  5. In a large, heavy-bottom stock pot, heat at least 2 inches of oil to about 350 degrees F. Once the oil reaches temperature, fry a few old chunks of bread in the oil. They will blacken pretty quickly. Discard them. Fry doughnuts and holes in the hot oil in small batches, about 1 minute (or less) per side, until golden brown all over. Remove with a slotted spoon and drain on a wire rack lined with paper towels.
  6. While the doughnuts are cooling briefly, make the glaze. In a small-to-medium-sized bowl, place the confectioner's sugar. Add the syrup or honey, and mix to combine into a thick paste. Add water, a tablespoon at a time, and mix well until you have achieved a smooth and thickly pourable glaze. Dip the top of each doughnut and doughnut hole in the glaze. Right the doughnuts and return to the wire rack to set.
  7. Store uncovered at room temperature for the day, no longer.
Notes
Yeast-raised doughnuts are meant to be fried, not baked. They're a shadow of their best selves when baked. Just be sure your oil is hot enough, and the doughnuts won't absorb much oil at all. Oil that is not quite clean is best for frying. Frying a few chunks of old bread in the oil before using it for the doughnuts will help all of your doughnuts come out golden brown and delicious.

Love,
Me

 

  • http://www.facebook.com/julia6476 Julie Sabo Strehle on Facebook

    Those are just absolutely beautiful!

  • Katie

    Do you think the recipe will work with Egg Replacer?

    • Nicole

      Hi, Katie,
      Not sure, since I’ve never done it. The eggs are there for support (through protein) and moisture, so I would say you’d probably be okay if you use a flax seed slurry or a chia seed slurry, which should lend both support (through protein) and moisture.
      xoxo Nicole

  • Holly Hill on Facebook

    Oh my! Those look amazing.

  • Tracy Kline-Heusinkveld on Facebook

    Everything you post looks so delicious! Cannot wait to try so many of them.

  • http://www.facebook.com/glutenvygirl Glutenvy Girl on Facebook

    Yum! MUCH better than broccoli! :)

  • http://www.facebook.com/heather.hoagland Heather Hoagland on Facebook

    I would take those over broccoli any day! Thanks for the recipe! :)

  • Katie

    Thank You Nicole!! ;-)

  • Linda

    As if you haven’t given us the keys to GF Heaven already, now glazed yeast-raised doughnuts. Sigh. xoxLinda

    • Nicole

      Hi, Linda! Nice to see you. Hope you enjoyed the holidays.
      If I could give you the keys to GF Heaven, I’d do it in a heartbeat. :)
      xoxo Nicole

  • http://www.facebook.com/Lisa.Stander.Horel Lisa Stander Horel on Facebook

    I’d vote for more donuts. Less broccoli and more donuts. Yes.

  • Linda

    Thanks, Nicole. Holidays were great–one of the highlights was having the time to sit down with your cookbook and just make whatever I wanted. And share the end result with friends. Hope you have a wonderful new year! xoxLinda

    • Nicole

      That sounds wonderful, Linda. I’m honored to have “been there” with you, in a way.
      xoxo Nicole

  • http://www.facebook.com/redstaryeast Red Star Yeast on Facebook

    Those doughnuts would go great with a cup of hot cocoa :)

  • Elizabeth

    Nicole, I can’t wait to try out this recipe. I love your blog and the dedication you put into this shows in every recipe. You are simply awesome!!!! I do have a few questions. I’ve noticed on your blog and many others the gram weight of your ingredients…what brand of kitchen scales do you use?? I’ve got a couple of scales that simply do not weigh items properly. What oil do you fry in? Thanks for everything! xoxoxox Elizabeth

    • Nicole

      Hi, Elizabeth,
      Thanks for the kind words.
      I use this scale. It has all the essential features, and does me just fine.
      For frying you always want a neutral oil that has a high smoke point, like canola oil or grapeseed oil.
      xoxo Nicole

      • Elizabeth

        Thank you for the scale info. Just curious, do you ever use coconut oil to fry in? And what do you mean by ‘dirty the oil a bit’??? Oh and i think that talking about donuts is SO MUCH more interesting that discussing broccoli!!!! :)

        • Nicole

          You bet, Elizabeth. I never fry in coconut oil, no. It would be great — but virgin coconut oil is the only kind that’s healthy and delicious, and it’s too expensive to use in a large enough quantity for deep frying. By dirtying the oil, just read through the printable directions and you’ll understand.
          xoxo Nicole

  • Peggy

    Out comes the drool rag! Didn’t realized how much I have missed having a raised donut from time to time. Will enjoy making these! Thanks for providing us with all these wonderful baked goods we thought we would have to give up forever!!! No more cardboard! lol We are so glad you are our bestest friend, Nicole!

    • Nicole

      Pleasure, Peggy. :)
      xoxo Nicole

  • Kristi Clark

    My daughter can have donuts? How cool is that! She is going to be thrilled. Once per week, the car pool stops at either a bagel or donut shop. Now I can send her with either one so she won’t feel left out. BTW, I love to read about food and recipes. What I like about your blog is all the pictures so I am not left guessing what the dough or final product should look like. Thanks Nicole!

    • Nicole

      You better believe it, baby. Thanks, Kristi. :)
      xoxo Nicole

  • http://www.heathersblog-o-rama.blogspot.com Heather :) :) :)

    Oh,yummy…these would be good with a nice cup of organic coffee :) :) Oh, tempting :) :) Love and hugs from the ocean shores of California, Heather :)

  • http://betivanilla.blogspot.com/ beti

    they look so perfect! I could eat them all by myself without any problem

    • Nicole

      I know how you feel, Beti. :)
      xoxo Nicole

  • Rochelle

    wow you made making donuts look so easy…this one I am going to try!

    • Nicole

      It’s as easy as making rolls, or cutout cookies, Rochelle. Honest.
      xoxo Nicole

  • http://www.theurbanbaker.com susan

    I am testing 30 days gluten free with my 6 year old whom has bad excema. He will devour these!!

    • Nicole

      Hooray, Susan! Enjoy.
      xoxo Nicole

  • http://deliberatelycreative.blogspot.com/ Stephanie B

    I have a 1/2 batch of doughnuts raising right now. I bet this dough would work really nice for sticky pull apart buns too. Hum…maybe I’ll try that tomorrow.

    I got 8 full sized doughnuts from a 1/2 batch of the recipe–to get that I just used the holes and scraps to make the last doughnut. So, I really got 8 doughnuts and 1 hole. :)

    • Nicole

      Hi, Stephanie,
      The dough would definitely be nice for lots of things. It’s nice dough. But it really is best when it’s fried. It’s not nearly as remarkable when it’s baked. I baked a couple of the holes, and they were … just not the same. :)
      xoxo Nicole

      • http://deliberatelycreative.blogspot.com/ Stephanie B

        We loved the doughnuts! they were lovely and light with a nice crumb and great flavor. I agree that they are best fried, but I did make some sandwich buns with them tonight and they were very nice too. I used buttermilk instead of the milk and cider vinegar and they raised really well and baked light and fluffy. The trick will be to see what they are like in the morning. :)

        Looking forward to the new cookbook. I’m really enjoying the first book too. Cheers!

        • Nicole

          Sandwich buns? Ooooh interesting, Stephanie! Lovely and light is the perfect way to describe them. If you eat them the next day, I would spray them with a bit of water and microwave them for a few seconds. They’ll be right as rain. The oven dries, but the microwave can moisten.
          xoxo Nicole

  • Tami

    I made these today and they are yummy! I received a new kitchen scale for Christmas so I wanted to use that, instead of measuring. I think that may have messed me up a little because my dough was really sticky. I ended up using tapioca flour (because that’s what’s in my ap flour) and after a few tries, that helped a lot! I usually have the worst luck with baking but I’m thankful for the yummy end result!=)

    • Nicole

      Hi, Tami,
      If the dough was really sticky, it sounds like maybe that was a function of the flour blend you used. But it sounds like you were able to work around it.
      xoxo Nicole

  • Pingback: Weekly Gluten-Free Roundup – January 8, 2012 « Celiac Kitchen Witch()

This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring: http://glutenfreeonashoestring.com/glazed-yeast-raised-doughnuts/
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