Oh, how I miss a good donut from a cheap donut shop. I created this Fluffy Yeast Raised Gluten Free Donut recipe after many trials with different flours. Many recipes I tried were good but not curbing that donut shop craving. This recipe does the trick for me! They are sweet, airy, fluffy and don’t even require glaze if you don’t want it! They remind me of the plain cake donuts you can get in your local grocery bakery.
The Flour for these Gluten Free Yeast Raised Donuts
I made lots and lots of donuts and the key ingredient that changed my recipe from good to amazing is using Bob’s Red Mill Gluten Free Homemade Wonderful Bread Mix as the flour ingredient. I have not tested this exact recipe with other 1:1 or multipurpose flours so I wouldn’t recommend substituting it.
What Makes this Recipe so Easy
I like this recipe because you don’t have to mix the ingredients in a specific order or have twelve separate bowls going. You mix all the ingredients together at one time in one mixing bowl and you’re done with that part of the recipe. Then you let it rest and go watch some tv.
Shaping the Donuts
When you’re ready to shape these lovely Fluffy, Yeast Raised Gluten Free donuts, you can do it one of two ways. You can roll out the dough on a floured surface and use a donut/biscuit cutter or you can cut the dough into 8 pieces and shape them into donuts with your hands. I did the donuts pictured by hand but I’ve used the cutters and that way is just as easy.
Fluffiness
Look how fluffy these donuts are when torn apart! The texture is amazing!
300gramsBob's Red Mill Gluten Free Homemade Wonderful Bread Mixor 2 ½ cups
1packageinstant yeastor 2 ½ tsps or 8 grams
50gramsgranulated sugar
1wholeegg
6tablespoonsunsalted butterroom temperature
160gramsmilkor ½ cup + 2 tbsp
1teaspoonbaking powder
oil for fryingcanola, vegetable, sunflower, any oil that is neutral in flavor and has a high smoking point
Glaze Ingredients
226gramsconfectioner's sugaror 2 cup
80-100gramsmilkor ⅓ cup
1tsppure vanilla extract
Instructions
Dough Instructions
In a stand mixer bowl, add all ingredients (except frying oil): 300 grams Bob's Red Mill Gluten Free Homemade Wonderful Bread Mix, 1 package instant yeast, 50 grams granulated sugar, 1 whole egg, 6 tablespoons unsalted butter, 160 grams milk, 1 teaspoon baking powder and mix on medium speed until a soft, sticky ball forms.
Transfer dough to lightly greased bowl, cover bowl, and rest in the refrigerator for 30 minutes to one hour. This reduces stickiness and makes the dough easier to work with.
Place dough on a lightly floured surface. Sprinkle the dough lightly with flour. Knead the dough a few times until smooth.
Using cutters: Roll the dough out to 1/2-inch thickness. Cut the donuts using a 3–3.5-inch donut/biscuit cutter or large circle cookie cutter. If using cookie cutter, use a much smaller cutter to cut out the center hole.
Hand shaping: Divide the dough into 8 equal pieces. Roll into 8 dough balls and press them flat. Gently pinch the middle to form a hole and smooth out the inner edges.
Place shaped donuts on a pan lined with parchment paper. Lightly brush tops of donuts with oil to keep from drying out. Cover the baking sheets with oiled plastic wrap, and proof the donuts in a warm, draft-free spot for 1-1 1/2 hours. Allow the donuts to rise to about 150% of their original size.
Using a pot and a heating thermometer, heat at least 2 inches of oil to 350-375℉. You will need to make sure the oil maintains this temperature and adjust your stove setting as needed. Test the oil using an extra piece of dough or old piece of bread to begin. If it quickly sizzles up to the surface you know your oil is hot enough. If it sizzles up and browns instantly, the oil is too hot – reduce the heat or turn it off for 2-3 minutes to let the oil cool down slightly and check again.
Fry the donuts, 1-3 at a time, until golden brown or about 1 minute per side. Use tongs or a slotted spoon to turn donuts and to pull out of the oil. Lay fried donuts on a wire rack lined with paper towels.
Glaze Instructions
Whisk together the 226 grams confectioner's sugar and 1 tsp pure vanilla extract. Slowly add in 80-100 grams milk, 1 tbsp at a time, until you get a pourable consistency. Add coloring in now, if desired.
To glaze, place a donut in the prepared glaze and turn to coat it completely. Place on a wire rack to let excess glaze drip. Sprinkle with sprinkles if you like, before the glaze sets.
Sugar Coating Instructions
For sugar coating instead, simply roll warm donut in granulated or powdered sugar.
Using a deep fry thermometer is ideal so that your donuts get fried properly. Too low of a temp can weigh your donuts down with oil, too high of a temp can burn them or cook the outside too quickly leaving the inside uncooked.
Using a Dutch oven or heavy pot helps with maintaining frying oil temperature.
