While making doughnuts is not hard, there are a few must-dos when it comes to making traditional fried doughnuts. (If you’d like to make baked doughnuts, hop over to my Pumpkin Pie Doughnuts Recipe!)
- Don’t rush it. Leave yourself plenty of time to make, rise and fry the doughnuts.
- DO have a candy thermometer so you can determine exactly the temperature of the oil. Once it comes to temperature, the oil will want to continue to get hotter, so it’s imperative that you monitor the temperature constantly so that you won’t burn or under-cook your doughnuts.
- Don’t overcook the doughnuts! It’s easy to get distracted or walk away for a moment while they are frying. It can take less than a minute to fry doughnut holes, so don’t multi-task!
- If rolling in confectioner’s sugar or cinnamon-sugar, drain the fried doughnuts for a few seconds on a cooling rack, then roll in the sugar immediately, so that it will stick.
Traditional Fried Doughnuts (that just so happen to be gluten-free!)
- 3 2/3 cups (500 gr.) Jules Gluten Free™ All Purpose Flour
- 1/2 cup granulated sugar
- 1/2 tsp. baking powder
- 1 tsp. sea salt
- 1/4 cup shortening (Earth Balance® Shortening Sticks)
- 1 egg + 1 egg yolk
- 1 cup milk (dairy or non-dairy)
- 1 1/2 Tbs. vanilla paste or 5 tsp. pure vanilla extract
- 1 Tbs. granulated sugar
- 2 1/2 Tbs. rapid rise yeast (or 4 packages rapid rise yeast, 1/4 oz. each) – Red Star® Quick Rise Yeast
- Vegetable oil, for frying
- Confectioner’s sugar for dusting or prepared glaze recipes (below)
In a large mixing bowl, add 1 cup Jules Gluten Free™ All Purpose Flour, 1/2 cup granulated sugar, baking powder, salt and shortening. Beat until the shortening is integrated into a mixture resembling small pebbles.
Warm milk to just above body temperature (approximately 100°F) by heating in a small saucepan or in a microwave for 1 minute. Add vanilla paste, 1 tablespoon of sugar and yeast. Whisk to combine and set aside.
After five minutes at rest, and when the yeast mixture has begun to bubble and rise, gently stir into the flour mixture with the eggs (whisk together first before adding). Add remaining flour, 1 cup at a time, until the dough is firm but slightly sticky.
Lightly flour a clean countertop or pastry mat with Jules Gluten Free™ All Purpose Flour. Transfer the dough and pat it into a flat disk shape, then gently roll out to 1/2 inch-thick.
To make doughnuts, flour a large round cutter (2-inches or larger) and press into the rolled dough. Use a small (1/4-inch or smaller) cookie cutters to cut out the middles. To make doughnut holes, use a 1-inch or smaller size cookie cutter. Gently press scraps of dough together to re-cut so that all the dough is used.
To make doughnut holes, roll each cut circle lightly between your palms until it is shaped like a ball. Once cut or rolled, place doughnuts onto baking sheets lined with parchment and cover with another sheet or parchment. Place in a warm location or oven turned on to 200°F and turned off. (Place a pot of boiling water in the oven with the dough to help the rise.) Allow the doughnuts to rise for at least 30 minutes.
In a large saucepan, heat 2 inches of vegetable oil to 350°. Add 3 or 4 doughnuts at a time, adjusting the heat to keep the oil between 350° and 360°. Fry the doughnuts until golden brown, flipping so both sides are cooked. This process can take less than one minute total, so watch closely to ensure they are not over or under-cooked. Remove cooked doughnuts with a slotted spoon and let drain on a wire rack. If rolling in sugar, do so while the doughnuts are still hot; if using glazes, allow doughnuts to cool first.
- 1 1/2 cups confectioner’s sugar
- 2-3 tablespoons milk (dairy or non-dairy)
- 1 teaspoon pure vanilla extract
Whisk ingredients together in a small saucepan over low heat. Once integrated and warmed, dunk donuts into the glaze and set aside on a cooling rack covered with wax paper.
- 1 Tbs. milk (dairy or non-dairy)
- 2 Tbs. cocoa powder
- 1 Tbs. chocolate syrup (optional)
- 1 cup confectioner’s sugar
Whisk ingredients together until thick but still spreadable. Dip the tops of donuts into the glaze, then set aside on a cooling rack covered with wax paper until glaze is set. Add more or less milk or sugar until the consistency is right.
Once the doughnut has been fried and cooled, fit a large opening metal icing tip onto a pastry bag and fill with jam, preserves, frosting or cream as you withdraw the tip.
Push the metal tip into the side of the doughnut hole almost into the middle, and squeeze the jam or cream inside the doughnut.
For larger doughnuts, insert a pastry bag fitted with a long metal tip into the middle, then squeeze filling as you withdraw the tip.