Are you ready for Gluten Free Jelly Doughnuts?
They are soft and pillowy with the perfect combo of sweet and tart.
I got an itch to make something indulgent the other day. My diet had become strict, as I’ve cut out dairy and upped my veggie intake, and it’s been taking it’s toll. I wanted something naughty, something that was a treat, even with my dietary restrictions.
These doughnuts are everything I remember about real doughnuts. Soft, yeasty, sweet, and satisfying. I worked at a local bakery for a few months, just before I found out I was Celiac, and everyday I would have a chocolate bar or jelly doughnut on my break. I missed yeast doughnuts until this recipe.
How to make gluten free jelly doughnuts
It all starts with heating cashew milk and coconut oil together in the microwave for a minute. Then I pour in some sugar and instant yeast and let it sit for 2-3 minutes to let the yeast get all bubbly.
Meanwhile, in a large bowl I mix together the flours. salt, baking soda and baking powder and set it aside.
Why the trifecta of yeast, baking soda and baking powder? Because we want to give these doughnuts every advantage to rise and get fluffy. The lack of gluten makes it hard for yeast to do it all on it’s own. By adding the baking soda and baking powder it helps insure a fluffy doughnut.
Next, I egg the eggs to the yeast mixture and whisk lightly to incorporate them. Then it’s slowly poured into the flour mixture and mixed till it comes together as a wet dough. It’s pretty sticky at this point so I let it sit for 5 to 10 minutes to allow the flours to absorb more moisture.
Roll on out…
I then use corn starch to heavily dust my work surface and I turn the dough out onto it. I’ll dust the top of the dough as well, just so my hands don’t stick, and I’ll shape it into a large disk. Then I roll it out to about 1/4″ with my rolling pen. You might have to divide the dough in half or in thirds before rolling it out, depending on how large your work surface is.
Using a large biscuit cutter or overturned drinking glass, cut out the doughnut rounds. At this point I use a bench scraper (like this one, or you can use a flat spatula) to move the rounds to a lightly greased baking sheet. The scraper helps keep the doughnuts in shape as the dough is very fragile and just picking up with your hands will tear or deform them.
Once the baking sheet it full I cover it with cling wrap and place it in a cold oven. This helps keep the temperature stable and allows the doughnuts to rise better (not to mention giving more counter space). If you can’t put them in a cold oven then place a kitchen towel over the cling wrap and leave on the counter. They might take longer to rise if the ambient temperature is cool.
I leave them to rise for 45 minutes or so (in the oven, it might be an hour on the counter). At this point I prep the jelly and the powdered sugar.
The wait is over
10 to 15 minutes before they are done rising I start heating my oil. I’ve used both a deep cast iron pan and a counter top fryer to fry doughnuts. Work with what you’ve got. You just want to make sure the oil is deep enough to fully submerge the dough without it sticking to the bottom.
The oil needs to be heated to 325F, which is on the lower side when frying something, but it works wonderfully for these doughnuts. The lower temperature insures that they cook all the way through but are still a nice golden brown on the outside. Unlike their gluten counterparts they don’t soak up a lot of oil when cooked at a lower temp.
Once the oil is to temp, use the bench scraper or flat spatula to transfer the doughnuts to the oil. Don’t overcrowd the doughnuts in the oil and just cook a few at a time. It will take less than a minute per side to become golden brown and fully cooked. I use a metal mesh ladle and a single chop stick to help turn the doughnuts and to get them out of the oil when they are done.
Once all the doughnuts are cooked and cool to the touch, I use a pairing knife to make a hole in one side and I wiggle it around in the center of the doughnut to make room for the jelly. I then insert the piping tube into the hole and fill each doughnut with jelly. Then they get a bath in the powdered sugar before being ready to serve.
How long to Gluten free Jelly Doughnuts last?
Like their gluten counterparts they are best when eaten the day they are made but are also enjoyable as day old doughnuts. I would not keep them past 2 days because they become dry.
I do not recommend freezing this recipe at any point. The dough it very delicate and doesn’t’ take to freezing well. The cooked doughnuts will loose their texture if froze.
These Doughnuts are definitely best to eat within 2 days of making.Print
Black Raspberry Jelly Doughnuts
Pillowy, sweet, with a little zing, these jelly doughnuts are amazing. Not to mention Dairy free and Gluten free to boot!
- Prep Time: 20
- Rest Time: 45 minutes
- Cook Time: 10
- Total Time: 75 minutes
- Yield: 30 1x
- 3/4 cup Cashew milk
- 2 TBS Coconut oil
- 1 TBS Instant Yeast
- 1/4 cup Sugar
- 2 cups Bob’s Redmill 1 to 1 Gluten free Flour blend
- 1/4 cup Sweet Rice Flour
- 1/4 tsp Salt
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 2 Eggs
- Corn starch for dusting
- Oil for frying
- 2 cups Powdered sugar
- 2 cups Black raspberry jelly (or jelly of choice)
- Combine the Cashew milk and Coconut oil in a small microwaveable measuring cup or bowl and microwave for 1 minute. Add in the sugar and the yeast and stir to combine. Leave this mixture for 2 to 3 minutes to proof.
- Meanwhile, in a large bowl combine the flours, salt, baking powder and baking soda.
- After the yeast mixture has proofed, lightly whisk in the eggs to combine. Then slowing add the liquid to the flour mixture. Stir until completely incorporated. It should be a wet dough that’s a bit sticky. Let rest for 5 to 10 minutes.
- After the dough has rested, flour the work surface with cornstarch and turn the dough out onto it. Flour the top of the dough and pat down into a disk shape. Using a rolling pin, roll the dough out to 1/4″ or so. Using a large biscuit cutter (or overturned drinking glass) cut out the doughnuts and carefully place on a lightly greased baking sheet (it’s handy to use a bench scraper or flat spatula for this).
- Once all the doughnuts are cut and on a baking sheet ( it might take more that one to hold them all), cover the sheet with cling wrap and place the baking sheet(s) in a cold oven. Let them rise for around 45 minutes.
- While the doughnuts are rising prep the powdered sugar and the jelly. I like to use a pie plate to hold the powdered sugar for easy dusting and I use a plastic bag for the jelly (see notes for details).
- After about 30 minutes prepare the fry oil. You can fry these in a large pot or a counter top fryer. You want the oil to be around 325F. This lower fry temp will allow the doughnuts to cook thoroughly without overbrowning or burning on the outside.
- Once the oil is to temp, transfer the doughnuts one at a time with a scraper or spatula. Do not overcrowd the fryer. Cook the doughnuts until they are golden brown on each side. They will take less than a minute on each side. I use a metal mesh strainer and 1 chopstick to turn my doughnuts and fish them out. When the doughnuts are done, remove them from the oil and place on a paper towel lined baking tray. Repeat this until all the doughnuts are fried.
- Once the doughnuts are cool enough to handle take a small knife and cut a small hole in the side of the doughnut and wiggle it around the center of the doughnut to make room for the jelly. Make the hole big enough for your piping bag and deep enough to reach the center of the doughnut. Pipe some jelly into the hole and then place the doughnut in the powdered sugar bath. Coat the doughnut well and enjoy!
These are best enjoyed right away and within a few hours of making. They can also be enjoyed the next day but just like their gluten counterparts they definitely taste like day old doughnuts.
To fill the doughnuts with jelly I use a plastic bag with one of the bottom corners cut off and a piping tube wedged in there. I then put the bag into a drinking glass, piping tube first, and curl the edges. The glass will hold the bag while I scoop jelly into it. Then I seal the bag shut and am ready to go. The glass can hold the jelly bag between doughnuts and keep the jelly mess to a minimum.
The one tool that will make making doughnuts easier is a bench scraper. It helps move the delicate dough from rolling surface to cookie sheet and from cookie sheet to fry oil.
Keywords: Gluten free, doughnuts, donuts, yeast, bread, fried, Jelly Doughnut, Jelly,