Tuesday, March 28, 2017

Gluten-Free Jelly Donuts Recipe


You guys...donuts are my achilles heel. I fully admit here and now that this is not a healthy recipe. These suckers are fried blobs of sugary, delicious bread with a coating of frosting. 

Know what else? They're GLUTEN-FREE.



Oh yeah, you heard me. Not a single gluten came anywhere these luscious, fluffy donuts. 

That I made myself.

Also seriously true: The fact that I ate them almost as fast as they were coming out of the oil for the first ten minutes. 

And I had to practically cage fight my BFF who, thanks to a gluten-intolerance hasn't had a donut in three years. Eventually my kids even got some! 


So basically they're really good is what I'm telling you.

So you totally want this recipe. TRUST ME it will make someone in your life who hasn't had a donut in three years roll their eyes back in their head with happiness.

Click through! 

Amazing Gluten-Free Donut Recipe

(guaranteed to make people cry with joy)

Ingredients: 

2 eggs
2 cups milk (or buttermilk)
1 tbsp vanilla extract
1/4 cup butter
6 cups of gluten-free flour mix (I religiously swear by Bob's Red Mill Gluten-Free All Purpose 1:1  Flour)
1 cup sugar
1.5 tsp of baking powder
1 tsp salt
4 cups canola oil (for frying)
*you can also add 1/4 tsp of xanthan gum if you want, but my Bob's Red Mill flour has some already so I skipped it

For toppings:
sprinkles of your choice
2 cups powdered sugar
1 tsp vanilla extract
between 1/8-1/2 cup milk

For filling:
Prepared vanilla or chocolate pudding
jam of choice

Instructions: 

1. Combine your donut ingredients in a large bowl until they're all well mixed. 

To be honest, I know 90% of recipes call for things like 'mix all your wet ingredients, then add dry blah blah blah..' And I know they're right, but I totally don't do this! 

Those people are right, you probably should, but I'm lazy and usually have kids crawling on me while I cook so...I don't.

2. Heat your oil over medium-high heat until little pieces of dough start frying immediately when you drop them in. 

3. On a lightly floured surface, roll your dough out until it's about 1/2 inch thick. If your dough is still a little too stick to handle, add a bit more flour. Make sure you flour your rolling pin and hands as well!

 Use a cup or cookie cutter to cut out circles. GENTLY drop your circles into the hot oil (I'm serious, you should see how many oil burns I got from being too enthusiastic!)

**Alternatively, we made donut holes as well by just rolling small balls of dough and letting them fry. These are also totally delicious, but for the purpose of making jelly filled donuts you need a circle.

You could also use a larger cup and a shot glass (or a donut cutter) to make traditional circle donuts with a hole in the middle, but all my shot glasses were dirty.**

4. Let the donut cook until it's lightly brown on the underside and begins to puff up, then gently flip it over. Let the other side brown and transfer onto a plate with a paper towel to soak up extra oil. 

Let them cool until cool to the touch before frosting or filling them. 

5. For frosting, combine your powdered sugar with milk + vanilla in a bowl and whisk until it forms a glaze. The easiest way to do this is actually to sloooooowly combine the milk so that you don't have it become too runny.

6. For filling, you'll need a pastry cream injector. Seriously, they're magical (and great for cupcakes too!)
 Simply very carefully stick into the bottom of your donut, in the center of the bubble created by cooking, and inject until full. 

7. Glaze your jelly or pudding filled donut and inhale!! 


Did you feel that? That was my eyes rolling back in my head.


If you loved this recipe, check out some of my other gluten-free recipes:








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