Gluten-Free Sugar-Glazed Doughnuts
Serves: 6
Santiago Howell
1 January 1970
Based on User reviews:
46
Spice
52
Sweetness
53
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tsp
Psyllium (husk)1 tbsp
Instant Yeast1 cup
Whole Milk1 cup
Cane Sugar2 tsps
Kosher Salt2 large
Egg (at room temperature)1 tsp
Vanilla Extract4 tbsps
Unsalted Butter (cut into 1/2-inch cubes, at room temperature, plus more for greasing the bowl)2 cups
Sugar (confectioners')100
Millets (grams)Directions:
1
(You could also use your finger
2
Whisk the dry ingredients: Put the flour, psyllium and yeast into the bowl of a stand mixer
3
Whisk them together on low speed to aerate the flour
4
Heat the milk: Set a small pot on low heat
5
Pour in the milk and heat until just warm (75 degrees F if you are using a thermometer)
6
Turn off the heat
7
Make the doughnuts: With the stand mixer running at low speed, add the sugar, salt and warm milk to the flour mixture
8
With the mixer still running at low speed, add 1 egg at a time until all the eggs are fully incorporated into the batter
9
Dribble in the vanilla extract
10
Scrape the batter down the sides of the bowl fully
11
Run the mixer until the batter is airy and light, about 5 minutes
12
Add the butter: Scrape down the sides of the bowl again
13
With the mixer running at low speed, add the butter, one cube at a time, until fully incorporated into the batter
14
At this point, the dough should gather around the paddle of the stand mixer and gently slump off when you turn the mixer off
15
If it feels too wet, add a bit more flour
16
Turn the dough onto a lightly-floured surface
17
Wet your hands lightly
18
Gently pat the dough, which will be sticky
19
Don't worry
20
That's why you wet your hands
21
Gently shape the dough, stretching and pulling as you can, into a large ball
22
Make a seam with the edges of the dough together
23
Put the dough, seam-side down, into a greased bowl
24
Cover the bowl with plastic wrap and let it sit in a warm place in the kitchen for 1 hour
25
Roll out the dough: With wet hands, gather the dough and plop it onto a lightly-floured piece of parchment paper
26
Flour a rolling pin and roll out the dough just shy of the edges of the parchment paper
27
(Remember to go slowly
28
This will not feel like gluten dough
29
) The dough should be about 1-inch thick
30
Put the parchment paper onto a baking sheet and place it in the freezer for 10 minutes
31
Cut out the doughnuts: Using a 3-inch doughnut cutter (or biscuit cutter or an empty tin can, if that's all you have), cut out 8 rounds from the dough
32
Cut holes in the rounds with a much smaller cutter
33
) Set them aside on a piece of parchment paper
34
You can roll out the remaining dough and cut out more doughnuts, if you want
35
They won't be quite as light as the first batch, but they are still doughnuts! Let the doughnuts rest while you prepare the oil
36
Heat the oil: Set a Dutch oven over medium-high heat
37
Pour in enough oil to fill the pot 1/3 of the way
38
Heat the oil to 350 degrees F
39
Fry the doughnuts: Using a slotted spoon, gently lower a doughnut into the hot oil
40
Add three more doughnuts
41
Fry the doughnuts for 30 seconds on one side, then 45 seconds on the other side, then another 30 to 45 seconds on the first side again, until the doughnuts are a deep golden brown
42
Remove the doughnuts to a baking rack set over a baking sheet
43
Fry the remaining doughnuts the same way
44
Make the glaze: Whisk together the milk and vanilla extract in a medium bowl
45
Continue whisking as you add the confectioners' sugar
46
Whisk until all the lumps of sugar have been blended into a smooth glaze
47
Dunk the warm doughnuts into the sugar glaze and return them to the cooling rack
48
Eat immediately
49
Doughnuts are really only good the day they are made and they're best within an hour of being made
50
Pour all the flours and milk powder into a large container
51
(Restaurant supply stores sell large plastic containers that fit this purpose well
52
You could also use a large glass jar
53
) Shake and shake and shake harder until all the flours have become one color