Gluten Free Vanilla Cream Doughnuts

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Growing up in England, the only time I remember having doughnuts, was when we went to the fair on the pier. Most piers on the British coast have amusements, rides, penny slot machines, fish and chip and doughnut stands. The water is far too cold and gray to actually swim in, so there had to be something to attract the visitors. My grandmother would save all her pennies for me, and I delighted in gambling every one away in the slot machines.  Yes, children gambling was commonplace (in many ways a good thing. It taught us from a young and tender age, that gambling is the fastest way to lose all your money).

My first attempt at making doughnuts, was a gluten free chocolate glazed baked doughnut recipe. I was so disappointed. They were just like a regular cake.  Heavy and round with a hole in the middle. If you are going to make doughnuts, then they have to be the real thing.  A thin crunchy crust on the outside and a light, fluffy dough on the inside. Preferably with a sweet creamy filling to squidge out when you take a bite.  So I did an extensive search and was delighted to find this recipe,  from The Brown Eyed Baker.

I remember how much I loved those sweet, crunchy and soft warm doughnuts, that I had only eaten a few times in my life.  I wanted to find an authentic recipe for you, and here it is. Everything you want in a doughnut.   And what a beautiful website I found the recipe on. Wonderful pictures, easy to read recipes and step by step instructions.  The only change I made, was to make this a gluten free treat.

I use Maninis flour, by far the best tasting flour I have ever used. Many of the gluten free flours have a funny after taste.  This one doesn’t.  Everything I have made with these flours has turned out perfectly.  I am delighted that gluten intolerance is no longer a challenge and that these wonderful ingredients are so easy to find now.

These were everything I wanted in a doughnut.   The taste is out of this world. Nobody would know it is gluten free if you didn’t tell them.  These little sweet packages of delight are well worth th effort. Eat them on the same day that you make them and if you can, when they are still warm.

Dough:

2½ tsp Active Dry Yeast
⅔ Cup Milk – Room Temp
3½ Cups Maninis Gluten Free Multi-Purpose Flour Mix
⅓ Cup Sugar
2 tsp Sea Salt
3 Free Range Eggs
7 Tbs Butter – Room Temp

For the Cream Filling:

1½ cups whole milk
½ cup granulated sugar
¼ cup Maninis Gluten Free Multi-Purpose Flour Mix
½ teaspoon kosher salt
4 egg yolks
1 teaspoon vanilla extract

6 tablespoons heavy cream
1 gallon Ganola Oil – For Frying
1 cup granulated sugar – To Coat

Directions:

Stage 1: Making the dough

Stir together yeast and milk in a bowl.  You can use a mixer if you have one.

Add the flour, sugar, salt and eggs and stir.

Add butter cut into small pieces.   Stir well or mix in mixer 5 to 6 minutes.

Cover bowl with cling wrap and chill for 6 -18 hours.

Stage 2.  For the filling

Whisk together sugar, flour and salt.

In a separate bowl, whisk egg yolks and add flour mix until thick.

Gently heat milk in a pan, Do not boil, and slowly add to the egg whisking constantly.

Pour back into the pan and gently heat until sauce thickens, stir constantly.

Boil for 10 seconds only and cool.

Sieve filling and add vanilla. Chill for 4 hours minimum.

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Mason Jar Tip:

You can use mason jars to keep your food fresh in the fridge instead of Tupperware. It is easy to see the contents and there is no plastic smell or BPA leaching into your food.  You can also use mason jars to take on a picnic. Potato, chicken or egg salad, lives for ages in a mason jar.   Take a soup for lunch to work.  Just take the lid off and pop it straight into the microwave. Perfect!

You can easily freeze food in mason jars if you leave 1/2 inch at the top of the jar.  I have jars of frozen persimmons, lime juice and oranges, so I can enjoy the fruit from our trees all year round. Freeze a jar of soup or chili and have a lunch ready to go when you don’t have time to cook.

We also use small mason jars as drinking glasses. With such house full of clumsies, thin glass doesn’t stand a chance. And of course you can use them for canning food.

ball mason jars index

 

 

Stage 3:  Rise the Dough

Line a baking sheet with parchment paper.  Spray with canola oil.

Roll dough on floured surface, 1/2 inch thick.

Cut into rounds,  place on baking sheet and let rise for 2-3 hours in a warm spot.

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Stage 4: To Fry

Heat 3 inches of oil in a pan to 320F.  Use a thermometer or just try a little spare dough. You don’t want them too dark.

Cook dough in oil for 1 1/2 – 2 minutes on each side, until golden brown. They will float and turn easily.

Using a slotted spoon, take out dough and place on a paper towel to dry excess oil.

Toss in sugar when cooled.

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Stage 5: Filling the Doughnut

Beat Heavy cream until stiff. Whisk chilled cream filling and gently fold in the heavy whipped cream

Make a hole in side of the doughnut and pipe in the filling.

These are best when served warm.

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About Monica

I am Monica, born in England and now living in beautiful, sunny San Diego, California. My recipes are to share my ideas for an organic and healthy life, and I want to help people find a healthier, more natural way to live.

Comments

  1. Oh my goodness. These look amazing! I have been trying to find some decent gluten free flour so I will definitely try the Maninis that you recommend.

    Thanks for sharing a wonderful looking recipe… And your pictures look great too by the way..

    • Thanks Jerry. This flour is amazing and they don’t pay me to say that. Let me know how you get on with the flour. Thanks for dropping by.

  2. In the cream filling you call for flour. Is that wheat flour? What type of gluten free flour could I use instead. These look so wonderful! I have been using Maninis bread mixes for a while now and absolutely love them! Thank you for your wonderful recipe. :)

    • Hi Helen,
      No wheat flour. I just used the same all Maninis purpose flour I used for the dough. I hope you try these and send me a picture. I will add it to my post! Just make the dough and filling the day before. I froze some dough and cooked doughnuts to see how they come out. Thank you so much for your visit. I hope you sign up for my newsletter. Speak again

  3. Natasha the Great says:

    These donuts are AMAZING. If you dont like the filling, try filling it with raw eggs and giving it to your husband!! YUMM

  4. I love that you were able to adapt these doughnuts to a gluten-free variety! They look wonderful!

    • Thank you Michelle. Your recipe was perfect. I am going to come to your site whenever I need baking recipes.

  5. Have you tried making these in traditional doughnut ring form, rather than filled? I was thinking I might try these with a vanilla glaze on top and no filling, but I don’t know if they would be too bland without the filling. They look incredible by the way!

    • I didn’t try the ring form, but I think your idea sounds great. The glaze will compensate for not having a filling. Please let me know how they turn out and get a photo if you can. Thanks for stopping by…..

  6. Hi Monica
    I absolutely love this recipe, the dough by itself comes out better than any recipe I have found so far. I am new to being gluten free so for regular donuts I used to heat my oven on warm and place them in there for an hour and they would rise beautifully. I have tried the same with these and other gluten free recipes and for the life of me can’t get them to rise. I have also tried just placing them on the counter and seeing if they would rise but no luck what am I doing wrong? Do you do anything to help things rise?

    • Make sure the yeast is not out of date. Make sure you use warm liquid and sugar or honey with the yeast, to activate it, and leave it somewhere warm for 20 minutes.

      When the dough is rising, you must leave if for a few hours in a warm place. In front of a gas fire has always worked for me. Leaving it to rise over night has never worked. I think it gets too cold.

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