Today is a very special day… I think I’ve finally reached my cooking life goal: the ultimate gluten free doughnuts a.k.a. a pretty damn good version of Krispy Kreme original glazed doughnuts. Complete with their characteristically soft, bouncy, chewy texture. ?
I didn’t even think it was possible, but guys I think this is as close as it can get! And this is all thanks to my favourite gluten free flour of all time: the wonderfully stretchy and elastic glutinous rice flour. I talked about it in more details in previous posts (like here), but basically it has a uniquely sticky and much more elastic texture than most (if not all) other gluten free flours. On its own, the chewiness can be a bit intense but when combined with a standard gluten free flour blend, it can really improve the texture. So why isn’t it used more often in gluten free baking? I just don’t know. ?
Ever since I made mochi doughnuts recently (which are 100% glutinous rice), I just knew this had to be the next step. Experimenting with a combination of flours to get it closer to the ‘real’ thing. And my god, did it work. ? My boyfriend even got himself a real Krispy Kreme doughnut for comparison purposes and he was impressed. ?
Unlike my mochi doughnuts, you can’t roll this dough and cut out the doughnuts with a cookie cutter. With half of it being made with Doves Farm flour, the batter is too wet to handle… so it has to be frozen first. For that reason I initially made these into doughnut holes to make my life easier, but you can easily do rings as well. Just spoon the batter into a piping bag, pipe it out in ring shapes (on a baking tray lined with baking paper), freeze until solid and then deep fry. Just like I did here for my → churro doughnut rings ←.
1. The glutinous rice flour is essential in this recipe and can’t be substituted! Otherwise the texture won’t be right.
2. Don’t skip the freezing time or the dough will be impossible to handle.
3. The doughnuts will have a slightly crispy outer layer when freshly cooked, but will turn soft after sitting at room temperature for some time.
4. Store the cooked doughnuts in an airtight container at room temperature.
5. Maintain the oil temperature at 165C (330F) throughout the cooking process.
6. Make sure the doughnuts don’t stick at the bottom of the pan. They will sink at first and then float back to the top, but unstick them with a metal spoon or strainer if necessary.
7. If using a plain flour blend as your second flour, add 1 extra teaspoon of baking powder.
8. Don’t use a single flour as your second flour. If you don’t have access to Doves Farm gluten free self-raising flour where you are, make sure you use a similar gluten free blend.
My Gluten Free Krispy Kreme Doughnuts Recipe:
- 115g glutinous rice flour (do not substitute for standard rice flour)
- 115g gluten free flour blend (I used Doves Farm (self-raising))
- 60g caster sugar
- 1 tsp baking powder (or two if using a plain flour blend)
- ¼ tsp salt
- 150g whole milk
- 35g unsalted butter
- 1 large egg (50g)
- Vegetable oil (to deep fry)
- 100g icing sugar
- Pinch of salt
- 20g corn syrup
- 1 tsp vanilla extract
- 10g unsalted butter
- 1-2 tsp whole milk
COOKING TEMPERATURE: 165C (330F)
FRYING TIME (per batch): 5 minutes
* If using a plain flour blend instead of self-raising, add 1 extra teaspoon of baking powder.
How to make the glaze:
- Mix the icing sugar, vanilla extract, corn syrup, salt and butter (melted in the microwave first).
- Then add the milk, half a teaspoon at a time, until you get a thick smooth consistency. Note: icing sugar really soaks up liquid so be careful not too add too much milk. But if the glaze accidentally becomes too runny, just add more icing sugar.
How to prepare the dough:
- Mix all dry ingredients together in a bowl.
- Add the milk, butter (softened in the microwave in 10 second increments) and egg and mix (with a whisk or an electric hand mixer with hook attachments) until you have a thick smooth batter, like in the pictures above. Now at this point the dough is far too wet to handle so follow either step A or B below.
A) For doughnut holes:
- cover the bowl with cling film and place in the freezer for 30 to 45 minutes, until it’s solid enough to shape into balls with your hands.
- Once ready, wet your hands before handling the dough to prevent sticking (shake off any excess) and shape it into little balls. Note: be careful not to make them too big, a bit less than a tablespoon of dough for each, otherwise you risk ending up with a raw centre.
B) For doughnut rings:
- Spoon the Krispy Kreme doughnut batter into a piping bag with a large nozzle.
- On a baking tray lined with baking paper, pipe it out into rings.
- Then smooth and fix the shape with your fingers (wet them slightly first to prevent sticking).
- Cover with cling film and place in the freezer until solid enough to handle (45 minutes to an hour).
How to cook the doughnuts:
- Pour about 2 inches of vegetable oil in a pan and heat it up on high heat. Using a food thermometer, keep track of the temperature and once you reach 165C/330F, turn the heat down to the lowest setting.
- Add your first batch of doughnuts (be careful not to overcrowd the pan and make sure they don’t stick at the bottom/use a spoon or strainer to unstick them if they do), start your timer and cook for about 5 minutes (for doughnut holes) and about 6 minutes (for doughnut rings), until they turn golden brown. And keep flipping them through the cooking process. Note: keep tracking the temperature on and off and adjust the heat if necessary. If the temperature keeps going up, turn off the heat completely. If it’s going down below 165C, turn it up slightly.
- Fish them out of the oil with a metal strainer, let any excess oil drip off and then toss the freshly cooked doughnut holes into the glaze. Completely cover them and then let them sit on a plate or cooling rack until the glaze dries up.