Doughnuts make me go nuts, did you know that? I haven’t had a good glazed doughnut in about a year and it seems like a lifetime, so what’s a girl to do? Make some, like yesterday, so I went and made some gluten free doughnuts with vanilla bean glaze and I’m so glad that I did!
My favorite doughnut of all time would be the glazed from Dunkin’ Donuts, hands down. I grew up with these and they are my dream treat, and when Krispy Kreme came around our neck of the woods, I just didn’t like their glazed as well. I know, people are going to start throwing things at me for saying this, but Dunkin’ is just better, and maybe it’s because I grew up on them and that’s all we had. When I walked to Jr. High in the morning, my path crossed the Dunkin’ Donuts in Mad River (now Riverside) and I spent a large portion of my hard earned money there, I won’t lie.
I’ve been cruising the interwebs for weeks since I last made cake doughnuts, because I love light and airy rings of delight, and I’m glad I did. I actually combined a few recipes here, because we all know that I can’t follow directions. Really. It’s a sickness.
The glaze, however, was something I had been making for most of my life, usually for cakes and other treats, but perfect for this recipe. If you cannot find a vanilla bean and have to use extract, use 2 teaspoons, okay?
Look at the glaze:
I think everything should be glazed …except maybe meatloaf …or bacon. Now, let me note that I do not have a smaller cutter for the center of the doughnut, but I used what I had anyway. I wasn’t going to let anything stop me today because it’s National Bagel and Lox Day and I decided to make these instead, because I am not a lox fan. The centers puffed up nice and I just pretended that they were Munkins from Dunkin’. I love those little things but, of course, I can’t have them, but these certainly made me pretty happy and I hope they make you happy as well!
The insides were so good that I surprised myself:
Did somebody say YUM? Oh, sorry, that was me!
Now on to the recipe, there are two below: one for the doughnuts and one for the glaze.
A few notes here: if your yeast does not foam, throw it out and use new yeast. If you don’t have a vanilla bean, use 2 teaspoons of extract. To let your dough rise, please in a warm, draft free place and cover with a towel.
- 2 1/2 tsp package active dry yeast
- 2 tablespoons warm water
- 390 grams gluten free flour
- 1 cup milk
- 1/4 softened unsalted butter
- 3 large egg yolks
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 stick unsalted butter
- 1 cup powdered sugar
- 1 vanilla bean
- 1 tablespoon milk
- Put yeast and warm water into bowl and let stand for 5 minutes (it should be foamy)
- Mix together flour, sugar and salt
- Add butter, milk, egg yolks and mix well
- Add yeast mixture
- Mix well
- Place dough into bowl and cover
- Let rise for 2 hours
- Turn out dough onto a floured surface and roll to 1/2 thick
- Cut out doughnuts
- Place cut out doughnuts on a cookie sheet and let rise for another 30 minutes
- Fry each doughnut in deep fryer at 350 degrees - make sure to let fryer get hot between batches
- Drain on cooling rack with paper towels under
- Heat butter, vanilla (use 2 teaspoons extract if you do not have a vanilla bean)
- Add 1 cup powdered sugar and whisk over low heat
- Add 1 tablespoon of milk to thin, you can use more if you prefer and adjust accordingly
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