The Best Gluten Free Donuts
Servings: 12 donuts
The Best Gluten Free Donut Recipe ever! Fried, chewy, glazed, and delicious!
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Equipment
Ingredients
Dough
- 2 1/4 tsp quick acting yeast
- 1 tsp sugar
- 1 1/2 cups coconut milk canned full fat
- 2 eggs
- 2/3 cup vegetable oil
- 1/4 cup sugar
- 4 cups Gluten Free Flour Mix
- 1 tsp Xanthin gum
- pinch salt
Frying
- Vegetable Oil
Glaze
- 2 cups powdered sugar
- 1 tsp vanilla
- 2 tbsp milk almond or coconut milk work too
Instructions
Dough
- Warm the coconut milk to around 90 degrees (warm bath water). Add yeast and 1 tsp of sugar to the milk in a medium sized bowl and set to the side to allow the yeast to activate.
- In your mixer beat the eggs on medium speed for about 4 minutes until frothy.
- Turn off and pour in the milk/yeast mixture and vegetable oil. Mix for another 2 minutes until well incorporated.
- Add in the dry ingredients ( flour, sugar, salt, xanthin gum.) If you are using a gluten free flour mix that already contains xanthin gum you can omit it. Mix again for 2 minutes until the dough forms.
- Cover your dough and refrigerate overnight or for at-least 4-6 hours. The cold rested dough is the key to this recipe turning out amazing.
Forming Donuts
- When you are ready to fry your donuts remove the dough from the refrigerator. Lay a sheet of parchment paper on your kitchen counter. Also have another parchment lined baking sheet waiting.
- Pull off about 1/2 cup of dough from the ball with your hands. Flatten it on the parchment paper with your hands to about 1/3 to 1/2 inch thick. Use a donut cutter or large cup or jar to cut out your donut. You can use a donut cutter or a apple corer to cut the center hole from your donut.
- Place the cut out donut on the parchment lined baking sheet. Continue this pattern with all of your dough.
- Allow your donuts to rest in a warm location with a dish towel gently draped over the top for the yeast to rise. Gluten free dough can take longer to rise. I would allow these at least 30 minutes.
Frying Donuts
- Fill your frying vessel with vegetable oil about 2-3 inches deep. I used a medium saucepan.
- Heat the oil to between 300 -325 degrees F for best results. Use a candy thermometer to monitor the oil temperature as it can fluctuate during cooking.
- Once your oil is to temperature carefully place one donut at a time into the hot oil. Do not over crowd your pan. Fry for about 1 minute on each side. Until the donut is golden brown. Carefully remove the donut from the oil and place on a cooling rack.
Glaze
- In a bowl place the powdered sugar and add the vanilla extract. Add in 1 tbsp of milk and stir. If necessary continue adding milk 1 tsp at a time until you have reached the desired consistency.
- Take your warm donuts and dunk them into the glaze. Lift them straight up allowing the excess to drip off. Then flip and place back on the cooling rack.