Are you missing Krispy Kreme style donuts in your gluten free life? Have I got a treat for you then. You're gonna FLIP over these incredible gluten free yeast donuts that are so much like Krispy Kreme, you'll think you're cheating on your gluten free self!!
oil for deep frying (canola, vegetable, or melted shortening)
2cups (250 g)powdered sugar
4tbsp (½ stick or 56 g) butter
4tbsp (60 ml)whole milk
1tsppure vanilla extract
For the Dough
In the bowl of a stand mixer, add the flour blend, sugar, baking powder, yeast, psyllium husks, and salt and whisk to combine. While mixing on low speed (using the dough hook OR the beater), slowly pour in the milk and then add the butter (the butter can either be very soft or melted, but not cold). Finally, add the eggs.
Increase the speed to high and beat for 5 minutes. It will be very sticky and look like a thick cake batter. This is normal. It will change consistency when it's properly chilled.
Cover the dough and allow it to rise until doubled in size, approximately 1-2 hours. Your rising time will depend on the temperature of your proofing area. A great trick is to turn your oven on to the lowest setting (mine is 170° F). Let it heat up briefly (a couple of minutes only) and then turn it off. Put your dough in the turned off oven and leave it there until doubled in size.
Place the dough in the refrigerator to chill thoroughly, preferably overnight, but a minimum of 4-6 hours. It's so much easier to work with when it's properly chilled. To cut this time in half, put the covered dough in the freezer for at least 30 minutes.
Remove dough from the refrigerator and knead on a well floured surface until smooth*** (see notes below for alternative). Roll dough out until it is about ½-inch thick. Cut the dough with donut cutter dipped in flour, or biscuit cutter to make fillable donuts. Reroll scraps. Place donuts and holes on parchment squares on a baking. Cover with plastic wrap and let rise in warm, draft-free area until about doubled in size.
When donuts are almost completely risen, heat the oil or shortening in a deep fryer or large heavy duty Dutch oven to 320-330° F. Carefully lower donuts, only a few at a time, into the oil, parchment and all (especially if they're sticking to the parchment). Use tongs to remove the parchment from the oil. Fry for 1-2 minutes on each side.
Remove donuts from the oil and place onto a wire rack set over a baking sheet or a piece of waxed paper to catch drippings. Glaze or garnish and fill as desired. Donuts are best eaten fresh, but will keep for a day, well covered, and can be heated very briefly in the microwave (15 seconds or so).
For the Glaze:
In the microwave, melt butter with milk in a one-quart measuring cup or bowl. Add powdered sugar and vanilla, whisking constantly until a pourable consistency. Dunk donuts in glaze as desired.
Take a chopstick or something similar (the end of a wooden spoon or a long, skinny decorating tip) and puncture a hole on the side of the donut. Wiggle and move it around to create more space to fill the entire donut. Fill with jelly, vanilla creme glaze, or anything else you'd like (see other suggestions within the post itself).
A Word on Sugar: The total amount of sugar for this entire recipe is one cup, which seems like a lot. However, the amount of yeast in this dough requires a lot of sugar to obtain the correct soft texture and to feed the yeast. If you reduce the sugar, you will NOT get the same texture to the final donuts. If you're okay with this, then proceed. The amount of sugar is for the whole recipe, which I don't suggest using all at once. The dough is so versatile, I strongly suggest using half for donuts (1 dozen) and keeping the other half in the fridge for another use. You may also halve the recipe, although then you won't have another half of the dough in the fridge when you're ready to make something else :)For the above donut holes, I chose to roll them in a mixture of granulated sugar (about 1/4 cup), 1/2 tsp cinnamon, and 1/4 tsp cardamom (because I love cardamom). They're almost like a chai-spiced donut hole! ***Per reader Lauren, these donuts can be made without refrigerating the dough and instead placing it in a piping bag and piping into a donut pan. Bake at 350 degrees F for about 15 minutes. Alternatively, they can be piped onto a sheet of parchment paper and placed in the freezer for about 10 minutes before frying as directed above. ***DISCLAIMER: The reason I created my own flour blends is because I could not obtain the results I wanted with flour blends that were available in stores, online, or from other gluten free bloggers. My recipes have been developed to be used with my own bread flour blend that I created after painstakingly testing for, in some cases, YEARS to develop what I believe to be a superior gluten free bread like no other. If you do not use my gluten free bread flour blend for this recipe, I cannot speak for the results you will obtain. While store bought blends may give you a satisfactory result, they may NOT give you the results intended in my recipe.