Gluten free doughnuts….hot, covered in vanilla glaze, pillowy soft, fluffy, and so delicious you want to swoon when you take the first bite. Yes! You’re reading that right. Hot, yeast-risen doughnuts can be yours on a gluten free diet.
Keep reading… and make you sure you clear your schedule for Friday night and Saturday morning, because you’re going to be making gluten free doughnuts this weekend!
How did these doughnuts come about? Well, after a couple of months of living in our RV and not making any new recipes, I was ready for a challenge. We happened to pass a doughnut display in a grocery store one Friday night and John and I both looked at each other and without a word being spoken I knew what I would be making for breakfast the next morning.
The recipe that I’m giving you here is actually the 2nd attempt at this. The first flour mix that I tried was too heavy, so I tried a different one a few weeks later and it worked perfectly. It’s just another good example that the flours you use do make a difference.
There are several steps to this recipe and I was serious when I said to clear your Friday night. You dough has to be started on Friday night and if you don’t get a relatively early start, then you’ll be up to 1:00 AM like I was =)
Also, set an alarm for Saturday morning if you’ll need to wake up before your kitchen assistants. The doughnuts need to sit for an hour before they go into the fryer, so I try to get up and do that early, before little people with little hands wake up and start trying to flatten my gluten free doughnuts.
These doughnuts are delicious with the glaze recipe at the end of this post, but we also enjoyed them spread with Nutella.
Instructions
Yield: Approximately 1.5 dozen doughnuts.
- 1 c. warm water
- 2 envelopes active dry yeast (1.5 Tbsp)
- 1 c. Bob’s Red Mill Gluten Free All Purpose Flour
- 2/3 c. sugar
- 2/3 c. butter, softened *
- 3 large eggs
- 2 tsp. vanilla extract
- 1 tsp. salt
- 3.5 c. Bob’s Red Mill Gluten Free All Purpose Flour
- 2 tsp. xanthan gum
- 1/2 gallon of oil (for frying)
*ÂDairy free butter substitutes like Vegan Buttery Sticks or coconut oil would work.
Step 1:
Add the yeast to the warm water and proof for 5 minutes. Stir in 1 cup of flour, cover the bowl with plastic wrap, and let it sit for 30 minutes.
Step 2:
Whisk the sugar, butter, eggs, vanilla, and salt together and add it to the yeast/flour mixture. Then add in the remaining 3.5 c. of flour and the xanthan gum. Mix the dough together for several minutes. The dough should be somewhat thick but still soft, not thick enough that you think “this is going to be easy to roll out”, but more like “this dough may be a bit too soft to work with”
Step 3:
Cover the bowl with plastic wrap and let it sit in a warm spot for 2 hours. Then put it in the refrigerator for at least 3 hours, (but up to 16 hours) and get some sleep.
Step 4:
Rise and shine! Roll out the dough to 3/8″ thick. Use a 3″ round cookie/biscuit cutter to cut out the doughnut, and then cut a 1″ hole (or thereabouts) in the middle of each with a floured knife. Re-roll the scraps and continue as above until you’ve used all of the dough. Let the doughnuts rise in a warm place for an hour. Do not cover them – the exterior needs to dry out slightly.
Step 5:
Pour the oil into a large deep skillet (or stock pot) and heat it to 375 degrees F. I start the oil after the doughnuts have risen for 45 minutes so that everything is ready at the same time. Carefully drop a few doughnuts into the hot oil, being careful not to crowd. When one side has browned nicely (this doesn’t take long) flip the doughnut over and cook until the other side has browned as well. Cut one of the first doughnuts in two to make sure they are completely cooked and adjust your oil temperature as needed.
Step 6:
When the doughnuts come out of the oil, lay them on a cooling rack or paper towels to drain. Once they’ve cooled just a little bit, roll them in the vanilla glaze and set them on a cooling rack.
Step 7:
Sit down and eat while these are still hot. Keep eating until you can’t move or the doughnuts are all gone =)
Vanilla Almond Glaze
- 1 c. confectioner’s sugar
- 2 – 3 Tbsp. water
- 1/4 tsp. vanilla extract
- 1/4 tsp. almond extract
Just stir briskly until all of the ingredients are combined. Make more as needed!
FAQs
What is the secret to Krispy Kreme Donuts? The secret to Krispy Kreme doughnuts is of course the sweet glaze, and this is achieved by bathing the doughnuts in a glaze of icing sugar, vanilla extract and milk, for a thicker glaze increase the quantity of icing sugar by a few spoons.
Do Krispy Kreme make gluten free donuts? ›
Unfortunately, at this stage we do not have Gluten Free doughnuts available in our stores.
Does Krispy Kreme baked or fry their donuts? ›
Like most doughnuts, Krispy Kremes are fried (cooked in oil). Frying cooks the dough rapidly from the outside in to give the doughnuts their distinctive crispy texture. The conveyer belt carries the doughnuts through a vegetable oil bath heated to between 355 and 360 degrees Fahrenheit (about 180 C).
What makes Krispy Kreme donuts different? ›
Most Krispy Kreme doughnut varieties are made of the same yeast-raised dough as the original glazed, but they're prepared differently. Some are dipped in chocolate, caramel or other toppings and some are loaded with filling. Some speciality doughnuts are ring-shaped original glazed coated with different toppings.
What are Krispy Kreme alternatives? ›
Krispy Kreme's competitors and similar companies include Dutch Bros, Brinker, IHOP, The Cheesecake Factory and Dunkin' Donuts. Krispy Kreme is a company that operates as a retailer and wholesaler of doughnuts, coffee, other beverages, treats, and packaged sweets.
Why do Krispy Kreme donuts taste so good? ›
The dough itself is made with sugar, and they are often coated or filled with sugary glazes or fillings. This high sugar content contributes to their sweet flavor. Glazing: One of Krispy Kreme's signature features is its glazed doughnuts. The glaze is made from a mixture of sugar, water, and other flavorings.
What oil does Krispy Kreme free donuts in? ›
We use vegetable shortening (palm, soybean, and/or cottonseed and canola oil) for zero gram of trans fat per one serving of doughnut. All monoglycerides and diglycerides are vegetable based. Enzymes are also present.
Why does Krispy Kreme give away so many free donuts? ›
Like, say, buying a half-dozen doughnuts for a friend. But in Krispy Kreme's case, the giveaway is, according to Skena, a direct extension of the brand. “Our product is most often sold in dozens,” he points out. “People eat one or two of those and they give the rest of them away.
How many Krispy Kreme donuts can you eat in a day? ›
A: There is no set rule for how often you can eat Krispy Kreme donuts. However, it is recommended to consume them in moderation as part of a balanced diet to avoid any health risks.
What is the best oil for frying donuts? ›
Some of the best options on the market are canola oil and sunflower oil as they are neutral oils that are widely available and sold at a great price point. Canola oil specifically is the one of the best choices because it has a light color, mild flavor and a high smoke point making it ideal for frying donuts.
Krispy Kreme competitors include Starbucks, Raising Cane's, McDonald's, Dunkin' and Sonic Drive-In. Krispy Kreme ranks 3rd in Product Quality Score on Comparably vs its competitors.
Why is Krispy Kreme so expensive? ›
Quality Ingredients: Krispy Kreme often uses high-quality ingredients in their doughnuts, including premium flour, real dairy products, and specific types of sugars.
What makes Krispy Kreme donuts so soft? ›
Yeast-raised: Krispy Kreme donuts are yeast-raised, which gives them a softer and fluffier texture compared to cake donuts, which are denser.
Why are Krispy Kreme donuts so sweet? ›
Sugar Content: Krispy Kreme doughnuts contain a relatively high amount of sugar. The dough itself is made with sugar, and they are often coated or filled with sugary glazes or fillings. This high sugar content contributes to their sweet flavor. Glazing: One of Krispy Kreme's signature features is its glazed doughnuts.
What are Krispy Kreme doughnuts fried in? ›
We use vegetable shortening (palm, soybean, and/or cottonseed and canola oil) for zero gram of trans fat per one serving of doughnut. All monoglycerides and diglycerides are vegetable based. Enzymes are also present. The lecithin we use is soy-based.
Where did the Krispy Kreme recipe come from? ›
Vernon Rudolph bought a secret yeast raised doughnut recipe from a New Orleans French chef, rented a building in what is now historic Old Salem in Winston-Salem, North Carolina, and began selling its Krispy Kreme doughnuts on July 13, 1937 to local grocery stores.
Why are Krispy Kreme doughnuts so irresistible to the consumer? ›
Probably because many people (me included) think that they make better tasting donuts than other places Dunkin' Donuts, etc. Krispy Kreme also serves warm glazed donuts and has a much larger variety of glazed donuts.
