UPDATE (2019): This is a very old recipe. I have since perfected my gluten free doughnuts so please DON’T use this recipe and use → THIS ONE ←instead.
So… I was feeling a little ambitious today and decided to not only make gluten free doughnuts for the first time ever, but that if I was going to go through the hassle of it all, I might as well go all the way and attempt to make Boston cream doughnuts. Because, you know, they’re the best doughnuts ever and in all my years of being gluten free, this is one of the things I have missed so much!
I’m not gonna lie, this recipe is a bit time consuming, but the end result is well worth the effort. Especially seeing as pre-made gluten free doughnuts are a rarity, at least here in the UK, so I don’t even remember the last time I had a doughnut, let alone a Boston cream doughnut! I don’t even think a gluten free version of these exist around here.
Overall I think there is room for improvement, but to be honest I’m quite pleased with this first attempt!
Update (23.01.2017): I have since experimented with doughnuts and have gotten much better so I will be updating this recipe soon! These were not as soft as I would have liked them to be and the recipe generally needed a bit more work. So if I were you I would wait for the update before giving it a try! 😉
For the doughnuts:
- 3.5 cups self-raising flour (I used gluten free Doves Farm)
- 1 tsp baking powder
- 2 eggs
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 1/3 cup milk
- 1/8 cup butter
- Vegetable oil or oil of your choice (for frying)
For the filling:
- Cream cheese (plain)
- Granulated sugar
For the icing:
- Milk chocolate
Yields 20 small doughnuts (at least).
- Beat the eggs, sugar and vanilla extract until the mixture thickens up. I used an electric hand mixer on medium speed for 2 to 3 minutes. You can also use a whisk, although of course this will take much longer.
- Combine the flour and baking powder in one bowl as well as the milk and butter (melted in the microwave first) in another.
- Add both to the egg and sugar mixture, a bit at a time, while mixing with the electric mixer on low speed. If, like me, you’re using a cheap electric mixer that can’t handle such thick dough, you may have to finish mixing it with your hands.
- Let the dough sit for a while. Meanwhile, prepare the cooking oil. I don’t have a deep fryer so I personally used a sauté pan with a couple of inches of oil (just enough to completely cover the doughnuts).
- Make the doughnuts: take a spoonful worth of dough and roll it into a ball with your hands, then flatten it and smoothen the edges. Wet your hands a bit first if the dough is too sticky to handle.
- Cook the doughnuts: heat up the oil on medium heat and then fry the doughnuts (4 or 5 at a time) for about 2 minutes.
- While the doughnuts cool down, prepare the cream and chocolate icing. You can find recipes online for ‘proper’ chocolate icing and pastry cream for the filling, but I decided to keep it very simple. I just melted some milk chocolate chips and butter together for the icing and mixed plain cream cheese with sugar for the filling (which turned out yummy!).
- Fill the doughnuts: poke a hole on the side of each doughnut (I used the handle of a small spoon) and move it around gently to make some room inside for the filling. Next pour the sweetened cream cheese in a piping bag and fill the doughnuts.
- Finally, spread the chocolate icing on top of each doughnuts.