Gluten Free Chocolate Filled Doughnuts / Krispy Kreme Copycat

Super soft, melt in the mouth chocolate filled doughnuts a.k.a. a pretty decadent version of my Krispy Kreme copycat doughnut recipe. 🍩😍

WHAT YOU’LL NEED:

1. An all purpose gluten free flour blend. If you don’t have access to Freee Foods / Doves Farm, feel free to substitute it for any all purpose gluten free blends you have available to you where you live. 🙂
2. Glutinous rice flour (also known as sweet rice flour). This one is essential in this recipe and can’t be substituted! It has a unique and very elastic texture that is very different to standard rice flour so the two cannot be used interchangeably. Otherwise the texture won’t be right. You can usually find it in all Asian/Chinese shops or sometimes even in the world section of big supermarkets. But if not, you can always order it online. It’s well worth it!

IF YOU DON’T HAVE A FRYER

You can also use a pan with a couple of inches of oil and a food thermometer to keep track of the temperature.

CAN YOU BAKE THEM?

No! I tried baking them out of curiosity and it was a total disaster. haha

These doughnuts HAVE to be deep fried!

If you don’t want to deep fry, you can try one of my -> baked doughnut recipes <- instead. 🙂

4.0 from 1 reviews

Gluten Free Chocolate Filled Doughnuts / Krispy Kreme Copycat

 

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: Kimi

Recipe type: Dessert

Ingredients

For the doughnuts:

• 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)

For the glaze:

• 100g icing sugar
• Pinch of salt
• 20g corn syrup (or honey)
• 1 tsp vanilla extract
• 10g unsalted butter
• 1-2 tsp whole milk

For the chocolate filling:

• Chocolate chips

Notes

FREEZING TIME: 45 minutes to an hour (until solid enough to comfortably mould the dough with your hands)

COOKING TEMPERATURE: 165C (330F)

FRYING TIME (per batch): 6 minutes

* If using a plain flour blend instead of self-raising, add 1 extra teaspoon of baking powder.

3.5.3251

DIRECTIONS:

PREPARE THE DOUGH:

1. Mix the dry ingredients together in a bowl.
2. 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 smooth thick batter.

PIPE THE DOUGH INTO RINGS + FILL WITH CHOCOLATE CHIPS:

1. Spoon the batter into a piping bag with a large nozzle.
2. On a baking tray lined with baking paper, pipe half of the dough out into rings. To make the process easier, put a few tiny dollops of dough underneath the baking paper to make it stick to the baking tray so that it isn’t constantly moving and ruining your life. 😉
3. Put some chocolate chips on top of each.
4. Then pipe another layer of dough on top.
5. Seal both layers and smooth and fix the shape using your fingers (you’ll have to wet them first to prevent sticking).

FREEZE YOUR DOUGHNUTS:

1. Cover with cling film and put in the freezer until solid enough to handle (45 minutes to an hour). Note: I recommend using a deep baking tray with sides so that the cling film isn’t touching and sticking to the doughnuts.

MEANWHILE, MAKE THE GLAZE:

1. Mix the icing sugar, vanilla extract, corn syrup, salt and butter (melted in the microwave first).
2. 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.

FRY YOUR CHOCOLATE FILLED DOUGHNUTS:

1. Pre-heat your fryer to 165C/330F. Note: if you don’t have a fryer, you can also use a pan filled with a couple of inches of oil. You’ll need a food thermometer to keep track of the temperature and adjust the heat to keep it more or less on point. It’s a bit more hassle, but until I got a fryer recently, this is what I always did and it works just fine. 🙂
2. Add your first batch of doughnuts, start your timer and cook for about 6 minutes, until they turn golden brown. Be careful not to overcrowd the pan and make sure that they don’t stick at the bottom/use a spoon or strainer to unstick them if they do. And keep flipping them on and off throughout the cooking process. Note: if using a pan with oil, 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.
3. 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.

Hope you enjoy them! 🙂

Kimi x