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Gluten Free Glazed Doughnuts

Gluten Free Doughnuts with Vanilla Bean Glaze

February 9, 2015 by Lynne Leave a Comment

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:

doughnuttop

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:

doughnutcloseup

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.

Enjoy!

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Gluten Free Doughnuts with Vanilla Bean Glaze

Gluten Free Doughnuts with Vanilla Bean Glaze

Ingredients

    For the dough:
  • 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
  • For the glaze:
  • 1 stick unsalted butter
  • 1 cup powdered sugar
  • 1 vanilla bean
  • 1 tablespoon milk

Instructions

    For the doughnuts:
  1. Put yeast and warm water into bowl and let stand for 5 minutes (it should be foamy)
  2. Mix together flour, sugar and salt
  3. Add butter, milk, egg yolks and mix well
  4. Add yeast mixture
  5. Mix well
  6. Place dough into bowl and cover
  7. Let rise for 2 hours
  8. Turn out dough onto a floured surface and roll to 1/2 thick
  9. Cut out doughnuts
  10. Place cut out doughnuts on a cookie sheet and let rise for another 30 minutes
  11. Fry each doughnut in deep fryer at 350 degrees - make sure to let fryer get hot between batches
  12. Drain on cooling rack with paper towels under
  13. For the glaze:
  14. Heat butter, vanilla (use 2 teaspoons extract if you do not have a vanilla bean)
  15. Add 1 cup powdered sugar and whisk over low heat
  16. Add 1 tablespoon of milk to thin, you can use more if you prefer and adjust accordingly
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Filed Under: Gluten Free, Sweets Tagged With: doughnuts, vanilla bean glaze

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