Info
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 1 hour 35 minutes
- Yield: 12 doughnuts
Ingredients
For the Doughnuts
- 520 grams gluten-free pastry flour mix (recipe follows), plus extra if needed
- 1/2 teaspoon psyllium husk
- 1 tablespoon instant yeast
- 210 grams whole milk (about 3/4 cup)
- 1/3 cup cane sugar
- 2 teaspoons kosher salt
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 60 grams (4 tablespoons) unsalted butter, cut into 1/2-inch cubes, at room temperature, plus additional for greasing the bowl
- Pure olive oil, for frying (canola or safflower oil also works)
For the Sugar Glaze
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar
For the Gluten-Free Pastry Flour Mix
- 400 grams white rice flour
- 300 grams tapioca flour
- 150 grams cornstarch
- 100 grams millet
- 50 grams milk powder
Instructions
- Combine dry ingredients. In the bowl of a stand mixer, whisk together the flour, psyllium, and yeast on low speed to aerate the mixture.
- Warm the milk. In a small pot over low heat, warm the milk until just heated through (about 75°F if using a thermometer). Remove from heat.
- Begin the dough. With the mixer on low, gradually add the sugar, salt, and warm milk to the flour mixture.
- Incorporate eggs and vanilla. Continuing on low speed, add the eggs one at a time, mixing until each is fully incorporated. Drizzle in the vanilla. Scrape down the bowl thoroughly, then mix until the batter is light and airy, about 5 minutes.
- Add butter. Scrape the bowl again. With the mixer on low, add the butter cubes one at a time, mixing until fully absorbed.
- Adjust consistency. The dough should cling to the paddle and gently fall away when the mixer stops. If it seems too wet, add a little more flour. Turn the dough onto a lightly floured surface and wet your hands lightly.
- Shape and let rise. The dough will be sticky—wet hands help. Gently pat and shape it into a large ball, pulling and stretching as needed, then pinch the edges together to form a seam. Place seam-side down in a greased bowl, cover with plastic wrap, and leave in a warm spot for 1 hour.
- Roll out the dough. With wet hands, transfer the dough to a lightly floured sheet of parchment paper. Flour a rolling pin and roll the dough to just shy of the parchment edges, working slowly since this dough behaves differently from gluten dough. Aim for about 1-inch thickness. Place the parchment on a baking sheet and freeze for 10 minutes.
- Cut out doughnuts. Using a 3-inch doughnut cutter (or a biscuit cutter or clean tin can), cut 8 rounds. Use a much smaller cutter (or your finger) to make holes in the center. Set the doughnuts aside on parchment paper.
- Re-roll scraps (optional). You can gather and re-roll the remaining dough to cut more doughnuts. They will be slightly denser than the first batch but still enjoyable.
- Rest the doughnuts while you prepare the oil.
- Heat the oil. In a Dutch oven over medium-high heat, pour in enough oil to reach one-third of the pot's depth. Heat to 350°F. Using a slotted spoon, carefully lower one doughnut into the hot oil, then add three more.
- Fry the doughnuts. Cook for 30 seconds on one side, flip and cook 45 seconds on the other side, then flip again and cook 30 to 45 seconds more, until deep golden brown.
- Drain. Transfer the doughnuts to a baking rack set over a baking sheet. Repeat with the remaining doughnuts.
- Make the glaze. In a medium bowl, whisk the milk and vanilla. Continue whisking while adding the confectioners' sugar. Whisk until smooth and free of lumps.
- Glaze the doughnuts. Dip the warm doughnuts into the sugar glaze and return them to the cooling rack.
- Serve immediately. Doughnuts are best the day they are made—ideally within an hour.
- Make the flour mix. Combine all the flours and milk powder in a large container (a large plastic container from a restaurant supply store or a large glass jar works well). Shake vigorously until the flours are uniformly blended.
