Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Raspberry Doughnuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 74 reviews
  • Author: Emma
  • Prep Time: 1 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours 45 minutes
  • Yield: 8 doughnuts 1x
  • Category: Dessert
  • Method: Frying
  • Cuisine: Gluten Free
  • Diet: Gluten Free

Description

These gluten free raspberry doughnuts are pillowy-soft, fluffy, and deliciously filled with vanilla whipped cream and creamy raspberry curd. Rolled in a sweet raspberry sugar, they’re easy to make and perfect for anyone craving a delightful gluten free treat.

Ingredients

Units Scale

Raspberry curd:

  • 150 g (1 1/4 cups) fresh or frozen raspberries
  • 30 g (2 tbsp) freshly squeezed lemon juice
  • 75 g (1/4 cup + 2 tablespoons) caster/superfine or granulated sugar
  • 1 US large/UK medium egg, room temperature
  • 1 US large/UK medium egg yolk, room temperature
  • 1/4 tsp salt
  • 55 g (1/2 stick) unsalted butter, cubed
  • 1/2 tsp vanilla bean paste (or 1 tsp vanilla extract)

Gluten free lemon brioche dough:

  • 15 g (3 tbsp) whole/rough psyllium husk (If using psyllium husk powder, use only 13g.)
  • 180 g (3/4 cup) warm water
  • 50 g (1/4 cup) caster/superfine or granulated sugar
  • zest of 1 lemon (Ideally, use organic unwaxed lemons.)
  • 160 g (1 1/3 cups + 1 tbsp) tapioca starch (You can use an equal weight of arrowroot starch, cornstarch (US)/cornflour (UK) or potato starch instead.)
  • 135 g (1 cup) millet flour, plus extra for flouring the surface (You can use an equal weight of finely milled/ground brown rice flour instead, but your doughnuts might be slightly less fluffy.)
  • 25 g (3 tbsp) sorghum flour (You can use an equal weight of light buckwheat flour, white teff flour or oat flour instead. Use the latter only if you’re not sensitive to oats.)
  • 6 g (2 tsp) instant yeast (If using active dry yeast, use 8g.)
  • 6 g (1 1/2 tsp) baking powder
  • 5 g (2 tsp) xanthan gum
  • 5 g (1 tsp) salt
  • 100 g (1/3 cup + 1 1/2 tbsp) whole milk, warm
  • 1 US large/UK medium egg, room temperature
  • 35 g (2 1/2 tbsp) unsalted butter, melted

Raspberry sugar:

  • 150 g (3/4 cup) caster/superfine or granulated sugar
  • 15 g (1/2 cup) freeze-dried raspberries

Vanilla whipped cream:

  • 115 g (1/2 cup) heavy/double cream, cold from the fridge
  • 15 g (2 tbsp) powdered/icing sugar
  • 1/2 tsp vanilla bean paste (or 1 tsp vanilla extract)
  • fresh raspberries, for decorating (optional)

You will also need:

  • oil for frying (The best oil for frying is one that’s neutral in flavour and has a high smoking point. I like to use sunflower oil.)

Instructions

  1. Raspberry curd: Add the raspberries to a small saucepan and cook them over medium heat until they’ve completely softened and released their juices.
  2. Seed removal: Pass the softened raspberries though a sieve, placed over a small bowl or jug, to remove the seeds and other solids. You should get about 80g or about ⅓ cup of raspberry juices.
  3. Prepare raspberry juice mixture: Return the raspberry juices to the saucepan and add the lemon juice. Set aside until needed.
  4. Mix eggs and sugar: In a heat-proof bowl, whisk together the sugar, egg, egg yolk and salt until slightly fluffy and paler in colour (no need to use a stand or a hand mixer for this, just whisk them briefly together by hand with a balloon whisk).
  5. Heat raspberry-lemon juice: Cook the raspberry-lemon juice mixture over medium heat until it only just comes to a boil (but don’t allow too much moisture to evaporate, remove it from the heat as soon as it comes to a boil).
  6. Temper eggs: Add the hot raspberry juices to the egg-sugar mixture in a slow drizzle, whisking constantly until you’ve added all the juices. Tip: This tempers the egg and egg yolk, and prevents your raspberry curd from splitting or curdling when you cook it.
  7. Cook curd: Return the mixture to the saucepan and cook it over low heat with constant stirring until thickened so that it thickly coats the back of a spoon or spatula. This should take about 4-6 minutes. Don’t allow the raspberry curd to come to a boil – you shouldn’t see any bubbles forming.
  8. Finish curd: Once thickened, remove from the heat and stir in the butter until it’s fully melted. Add the vanilla and mix well.
  9. Cool and chill curd: Pour the finished raspberry curd into a bowl or heat-proof container and cover it with a sheet of plastic wrap/cling film. Make sure that the plastic wrap/cling film is in direct contact with the surface of the raspberry curd – this will prevent skin formation. Allow it to cool completely to room temperature, then chill it in the fridge for at least 1 hour or until thickened. (You can also prepare the raspberry curd a day or two in advance and keep it in the fridge until needed.)
  10. Make psyllium gel: In a bowl, mix together the psyllium husk and warm water. After about 30-45 seconds, a gel will form.
  11. Mix sugar and lemon zest: Add the sugar and the lemon zest to the bowl of the stand mixer, and use your fingertips to rub the zest into the sugar. Tip: This helps to release more essential oils from the zest, and it will make your dough even more lemony and aromatic.
  12. Combine dry ingredients: Add the tapioca starch, millet flour, sorghum flour, instant yeast, baking powder, xanthan gum and salt, and whisk everything together until combined.
  13. Activate yeast if needed: Tip: If using active dry yeast instead, you need to activate it first. Mix together the active dry yeast, 1-2 tbsp of the sugar and the warm milk. Set aside for 10-15 minutes, or until the mixture starts frothing. Then, add it to the dry ingredients along with the psyllium gel, egg and melted butter.
  14. Add wet ingredients: Make a well in the middle of the dry ingredients and add the psyllium gel, warm milk, egg and melted butter.
  15. Knead dough: Knead the dough until smooth and all the ingredients are evenly incorporated, then knead for a further 4-5 minutes (if using a stand mixer) or 6-8 minutes (if kneading it by hand). Use a rubber spatula to occasionally scrape along the sides and bottom of the bowl to prevent any dry patches of unmixed flour. Tip: This extra kneading time will make the dough EXTRA smooth, which is the key to beautiful gluten free doughnuts.
  16. Handle dough: The final dough will be slightly sticky to the touch – that’s okay, you’ll be working on a lightly floured surface so it shouldn’t be a problem. Resist the temptation to add more flour to the dough, as that can make the final doughnuts too dense and dry. Tip: If you find the dough too sticky to easily handle (even on a floured surface and with floured hands), you can chill it in the fridge for about 1 hour before proceeding to the next step. This will give the flours in the dough time to properly hydrate and also firm up the butter in the dough – both of these factors will make the dough firmer, less sticky, and therefore easier to handle.
  17. Divide dough: Divide the dough into 8 equal portions, each should weigh about 95g.
  18. Shape doughnuts: Shape each portion of the dough into a smooth ball and place it on a small (4-inch/10cm) square of parchment/baking paper. Tip: The doughnuts will proof on these parchment/baking paper squares, as that makes it much easier to transfer them into the frying oil later on. Gently pat each dough ball down until it’s about 1¼ inch (3-3.5cm) thick and about 2½ inches (6.5cm) in diameter.
  19. Proof doughnuts: Proof the doughnuts in a warm place for about 1 hour 15 minutes to 1 hour 30 minutes or until about doubled in size. Lightly cover them with a sheet of plastic wrap/cling film to prevent them from drying out during proofing. Tip: If your kitchen is on the cold side, you can proof them in a lukewarm oven (the ideal proofing temperature is around 79ºF/26ºC). I usually place a cup of hot water inside the oven, to maintain a fairly humid environment.
  20. Prepare raspberry sugar: In a high-speed food blender or food processor, blend about 50g (¼ cup) of the sugar with the freeze-dried raspberries until you get a fairly fine, pink powder. Pass it through a sieve to remove any seeds. Add the rest of the sugar and mix well until evenly combined. Set aside until needed.
  21. Set up frying station: After the doughnuts have been proofing for about 1 hour, you can start setting up your “frying station”. For this, you can use a large heavy-duty pot or deep pan, a large cast iron pot or a deep fryer if you have one. If you’re using a pot or a deep pan, make sure that you fill it with enough oil so that the oil is at least 2 inches (5cm) deep. Tip: The best oil for frying is one that’s neutral in flavour and has a high smoking point. I prefer to use sunflower oil, but you can use your favourite frying oil instead (so long as it fulfils those requirements).
  22. Heat oil: Heat the oil to about 320ºF (160ºC), and make sure to maintain this temperature throughout the frying process (you might need to adjust your stove’s heat to do so). Tip: At this temperature, the doughnuts will get beautifully golden-brown by the time they’re fully cooked through and they’ll absorb only a very minimal amount of oil (pretty much negligible). A lower oil temperature can leave them pale and can also result in them absorbing some of the oil, which can make them greasy. A higher oil temperature will cause them to brown too much and too quickly.
  23. Fry doughnuts: Once the doughnuts have doubled in volume, carefully place them into the hot oil. Use the squares of parchment paper to help you lower the doughnuts into the oil. After 10-15 seconds, you can use kitchen tongs to remove the squares of parchment paper out of the oil. The number of doughnuts that you’ll be able to fry at the same time will depend on the size of your pot, pan or fryer. Don’t crowd them together too much. Fry the doughnuts on this first side for about 2½ minutes or until deep golden brown, then flip them over. Fry them on the other side for a further 2½ minutes or until deep golden brown. Use a slotted spoon to remove the doughnuts out of the oil and onto a large plate or wire rack lined with paper towels. Make sure to drain your doughnuts properly before placing them onto the paper towels. Tip 1: I like to cover them with a layer of paper towels on top as well, just to absorb any oil on top of the doughnuts. Tip 2: Note that the doughnuts will initially have a crisp crust immediately out of the hot oil, but the crust will soften after a minute or two.
  24. Roll in raspberry sugar: While the doughnuts are still hot, roll them in the raspberry sugar until they’re evenly (and generously) coated.
  25. Cool doughnuts: Place the sugar-coated doughnuts on a wire rack or platter and allow to cool until warm or lukewarm. Don’t fill the doughnuts while they’re hot, otherwise the fillings will ooze out of them.
  26. Whip cream: Whip the heavy/double cream with the powdered/icing sugar and vanilla until firm peaks form.
  27. Prepare piping bags: Transfer the whipped cream and the raspberry curd into two separate piping bags fitted with large round piping tips.
  28. Fill doughnuts: Make a hole in each doughnut with a long thin knife. Fill each doughnut first with some whipped cream and then with raspberry curd. The doughnut is completely filled when the raspberry curd starts coming out of the hole.
  29. Decorate: Decorate the doughnuts with an extra dollop of whipped cream on each hole. You can also place a fresh raspberry on each dollop of cream as a finishing touch.
  30. Serving and storage: The gluten free raspberry doughnuts are at their best while they’re still slightly warm or within a few hours of frying. You can store un-filled doughnuts in a closed container for about 2 days. Just before serving, re-heat them briefly in the microwave for 15-20 seconds. This will return them to their original pillowy softness. Don’t store filled doughnuts, as you can’t reheat them when filled.

Notes

  • Tip for lemon zest: Rubbing zest into sugar helps release more essential oils for a more aromatic dough.
  • Extra kneading time results in smoother dough, key for beautiful gluten free doughnuts.
  • If dough is too sticky, chill for about 1 hour to firm up before shaping.
  • Proof doughnuts in a warm place or lukewarm oven with a cup of hot water to maintain humidity.
  • Use neutral flavored oil with high smoking point like sunflower oil for frying. Maintain oil temperature at 320°F (160°C) for best results.
  • Remove parchment paper from doughnuts after 10-15 seconds in hot oil.
  • Cover fried doughnuts with paper towels on top to absorb excess oil.
  • Fill doughnuts when they are warm/lukewarm, not hot, to prevent fillings from oozing out.
  • Store unfilled doughnuts in a closed container for 2 days and reheat briefly before serving.
  • Do not store filled doughnuts as they can’t be reheated once filled.

Find it online: https://yumrecipesfood.com/gluten-free-raspberry-doughnuts-recipe/