As the title suggests; this is a recipe for yeasted doughnuts that are gluten-free AND vegan! All the recipes I found for gluten-free, vegan doughnuts were of the cake variety. While I’m not against cake doughnuts my heart belongs to the yeasted kind. So here we are! This is a recipe for gluten-free doughnuts that rise beautifully, have a pillowy soft texture and a crispy crust straight out of the oil. I turned half the batch into ring doughnuts and coated them in cinnamon sugar and filled the rest to bursting with homemade jam (try our clementine and blood orange curd). The only downside is that gluten-free bakes tend to get stale very quickly. I recommend eating these the day they’re made – as if you needed an excuse to eat them all! Alternatively, you can freeze them once they’ve cooled!
for the dough
360g non-dairy milk
120g non-dairy butter
60g muscovado sugar
14g quick yeast
90g sorghum flour
90g brown rice flour
90g potato starch
130g tapioca flour
45g corn starch
1 ¼ tsp salt
1 Tbsp. apple cider vinegar
25g psyllium husk
10g ground flaxseed
1.5L vegetable oil, for frying
100g caster sugar
1 tsp. cinnamon
250g jam or filling of your choice, optional
In a small pot combine the milk, butter and sugar and warm on a low heat until the butter has melted. Remove the pot from the heat, transfer the mixture to a large heatproof bowl and allow the mixture to cool to 35C. Once the mixture is lukewarm add the yeast (note: if the liquid is too hot it will kill the yeast) and set to one side for 10mins.
Into the bowl of a stand mixer sift together the sorghum flour, brown rice flour, potato starch, tapioca flour, corn starch and salt.
To the yeast mixture whisk in the water, apple cider vinegar, psyllium husk and ground flaxseed. Set aside for 5mins to thicken slightly.
Fit your stand mixer with the dough hook and add the yeast mixture to the flours. Knead the dough for 3mins. Transfer the dough to a large oiled bowl, cover and leave in a warm place to rise for 1hr. Once the dough has doubled in size, place in the fridge for another 2hrs.
Combine the caster sugar and cinnamon in a small bowl and place a wire rack over a baking tray beside the stove. Fit a large pot with a frying thermometer, add the oil and heat to 190C.
While the oil is heating, roll the dough out onto a floured surface to approx. 2cm thick. Use a 7cm cookie cutter to cut out as many dough rounds as possible. For filled doughnuts leave the dough as rounds or for ring doughnuts use a 2cm cookie cutter to cut holes through the centres. Transfer the dough rounds to a floured tray and cover with a tea towel while you cut the remaining dough.
Once the oil has come to temperature, gently add 2-3 doughnuts to the oil and cook for 2-3mins each side (or 2mins each side for doughnut holes). Transfer the doughnuts to the wire rack and allow to cool slightly. Toss the warm doughnuts in the cinnamon sugar and return to the wire rack.
Before frying the next batch of doughnuts allow the oil temperature to come back up to 190C (the oil will cool to approx. 175C when you add the doughnuts but if the oil is not hot enough they will be very oily). Repeat until all the doughnuts are cooked.
For filled doughnuts, use a wooden skewer to poke a generous hole through the side to the middle of the doughnut, be careful not to puncture the opposite side of the doughnut. Place approx. 250g of your desired filling into a piping bag fitted with a 0.5cm round tip. Pipe 1 Tbsp. of filling into each doughnut.