Glazed Yeasted Donuts | Gluten-Free & Dairy-Free
The Wrote Oat
December 26, 2024
Hello and Merry Christmas! I hope everyone has had a peaceful, relaxing, and joyful day with family and friends. A tradition in our house is that I make glazed yeasted donuts on Christmas morning; I thought I had shared the recipe last year and found last night that I had not! Something I love about donuts is you can make them in a few different shapes: traditional donut shapes with donut holes, just small donut holes, or with a biscuit cutter to make round donuts for filling! This year I wound up making the donuts at home but then frying them at my husband’s parent’s house since I ran out of time this morning before we went over for our Christmas celebrations so I didn’t get pictures of the whole process but did manage some of the final product! I hope you enjoy! If you have any questions feel free to leave a comment below.
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Ingredients
Adjust Servings
| 320 grams all-purpose gluten-free flour blend I like Measure For Measure brand | |
| 50 grams tapioca flour In a pinch, sub with cassava flour and/or arrowroot flour or a mix of both | |
| 10 grams instant yeast | |
| 1.5 tsp xanthan gum | |
| 1 tsp salt | |
| 1/4 tsp cream of tartar | |
| 1/2 tsp baking soda | |
| 4 Tbsp melted dairy-free butter | |
| 1 tsp apple cider vinegar Sub with white vinegar, if needed | |
| 1 egg | |
| 1 egg white | |
| 1 cup dairy-free milk I use soy milk; you can also use almond or coconut milk. I do not recommend rice milk as it is so thin. | |
| ~2-3 cups Neutral oil for frying, enough to fill your pot to 2 inches at minimum |
Donut Glaze
| 1.5 cups powdered sugar/confectioner's sugar | |
| 1/2 cup dairy-free heavy cream Sub for soy milk or dairy-free sweetened condensed milk | |
| 1 Tbsp maple syrup | |
| 1-2 Tbsp lemon juice or the juice from one fresh lemon |
Directions
1.
Combine the dry ingredients
Into a stand mixer (or large bowl if you don't have a stand mixer), combine the gluten-free flour blend, tapioca starch, yeast, xanthan gum, salt, cream of tartar, and baking soda.
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2.
Combine the wet ingredients
In a medium bowl, combine the cooled melted dairy-free butter, dairy-free milk, egg and egg white, and apple cider vinegar.
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3.
Combine the wet into the dry ingredients
With the paddle attachment in place, combine the wet ingredients into the dry ingredients and mix until thoroughly incorporated.
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4.
Chill the dough for 1 hour or overnight
Cover the dough and chill for a minimum of one hour for a cold rise in the fridge or allow to chill in the fridge overnight.
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5.
Roll out the dough
Onto a large piece of parchment paper, dust some flour onto the paper and roll out the dough to be about 1/2-3/4 inches thick. Using your desired cutter, cut out your shapes. You may have to dip the cutter into some flour to prevent the dough from sticking when you cut it.
You will need to gather the dough scraps and re-roll them to continue cutting your shapes (same as you would when making cut-out cookies).
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6.
Allow the dough to rise
Place your cut donuts onto a lined baking sheet and cover. Allow to rise in a warm place until almost doubled (this usually takes 45-90 minutes). I recommend a cold oven with the oven light on.
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7.
Heat a pot of oil
In a heavy-bottomed pot (I used a medium-sized cast iron pot), heat the oil until it reached 350*F. Make sure you have at least 2 inches of oil in the pot.
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8.
Fry the donuts
Fry the donuts 2-3 minutes on each side. I like to use a spider strainer to flip the donuts. Once fried on both sides, transfer the donuts to a wire rack to drain off excess oil and to cool. Only fry 1-3 donuts at a time to prevent the oil from cooling too much.
Ensure the oil stays between 325-350*F so that the donuts fry correctly. Don't let it get too hot or the donuts will burn. Don't let the oil become too cool or the donuts will become soaked with the oil and they won't fry.
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9.
Make the donut glaze
In a small bowl, whisk the powdered sugar, dairy-free heavy cream, maple syrup, and lemon juice until there are no clumps.
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10.
Glaze the donuts
Dunk the slightly cooled donuts into the glaze. You can allow the donuts to be thickly glazed or you can gently scrape off a little of the glaze before transferring to a wire rack to cool more.
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11.
Enjoy!
These are best enjoyed fresh but can be eaten cooled or reheated in the microwave. Store in an air-tight container.
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