serves / makes 9
5 prep time
5 mins cooking time

Description

I’ve tried to make gluten and dairy free donuts a couple of times but have never been happy with the results. The first batch were too ‘cakey’ and the second batch too ‘bready’. This recipe is somewhere in the middle and is the perfect mix.

I also experimented with baked donuts but felt that the traditional frying method produced a better result. These donuts are best eaten fresh but the pre-cooked dough can be frozen then defrosted and cooked to order.

You could also try this recipe suggestion for something to do with the donut holes – Gluten and Dairy Free Cinnamon Donut Holes with Apple Sauce Recipe

Ingredients

  • 7g dried fast active yeast
  • 40ml water, warmed in microwave for 20 seconds
  • 175ml dairy free milk, warmed in microwave for 30 seconds
  • 365g gluten free bread flour
  • 1 teaspoon xanthan gum
  • 55g caster sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 35g dairy free spread
  • oil for frying
  • sugar for decorating

Method

Donuts

  1. Add all the ingredients into a bowl and beat for 5 minutes to activate the yeast
  2. Cover the bowl with cling film and leave to rise in a draft free warm place for 60 minutes
  3. Roll out to about 1/2″ thick on a piece of baking paper
  4. Cut out 9 circles, then stamp out a small hole in the middle
  5. Place on a baking sheet, cover and leave to rise for 30 minutes
  6. Heat a deep pan with about a cup of oil until it is about 180 oC
  7. Fry each donut for about 1 minute on each side
  8. Remove from the heat and toss in sugar or drizzle with icing

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