Growing up in England, the only time I remember having doughnuts, was when we went to the fair on the pier. Most piers on the British coast have amusements, rides, penny slot machines, fish and chip and doughnut stands. The water is far too cold and gray to actually swim in, so there had to be something to attract the visitors. My grandmother would save all her pennies for me, and I delighted in gambling every one away in the slot machines. Yes, children gambling was commonplace (in many ways a good thing. It taught us from a young and tender age, that gambling is the fastest way to lose all your money).
My first attempt at making doughnuts, was a gluten free chocolate glazed baked doughnut recipe. I was so disappointed. They were just like a regular cake. Heavy and round with a hole in the middle. If you are going to make doughnuts, then they have to be the real thing. A thin crunchy crust on the outside and a light, fluffy dough on the inside. Preferably with a sweet creamy filling to squidge out when you take a bite. So I did an extensive search and was delighted to find this recipe, from The Brown Eyed Baker.
I remember how much I loved those sweet, crunchy and soft warm doughnuts, that I had only eaten a few times in my life. I wanted to find an authentic recipe for you, and here it is. Everything you want in a doughnut. And what a beautiful website I found the recipe on. Wonderful pictures, easy to read recipes and step by step instructions. The only change I made, was to make this a gluten free treat.
I use Maninis flour, by far the best tasting flour I have ever used. Many of the gluten free flours have a funny after taste. This one doesn’t. Everything I have made with these flours has turned out perfectly. I am delighted that gluten intolerance is no longer a challenge and that these wonderful ingredients are so easy to find now.
These were everything I wanted in a doughnut. The taste is out of this world. Nobody would know it is gluten free if you didn’t tell them. These little sweet packages of delight are well worth the effort. Eat them on the same day that you make them and if you can, when they are still warm.
2½ tsp Active Dry Yeast
⅔ Cup Milk – Room Temp
⅓ Cup Sugar
2 tsp Sea Salt
3 Free Range Eggs
7 Tbs Butter – Room Temp
For the Cream Filling:
1½ cups whole milk
½ cup granulated sugar
¼ cup Maninis Gluten Free Multi-Purpose Flour Mix
½ teaspoon kosher salt
4 egg yolks
1 teaspoon vanilla extract
6 tablespoons heavy cream
1 gallon canola Oil – For Frying
1 cup granulated sugar – To Coat
Stage 1: Making the dough
Stir together yeast and milk in a bowl. You can use a mixer if you have one.
Add the flour, sugar, salt and eggs and stir.
Add butter cut into small pieces. Stir well or mix in mixer 5 to 6 minutes.
Cover bowl with cling wrap and chill for 6 -18 hours.
Stage 2. For the filling
Whisk together sugar, flour and salt.
In a separate bowl, whisk egg yolks and add flour mix until thick.
Gently heat milk in a pan, Do not boil, and slowly add to the egg whisking constantly.
Pour back into the pan and gently heat until sauce thickens, stir constantly.
Boil for 10 seconds only and cool.
Sieve filling and add vanilla. Chill for 4 hours minimum.
Stage 3: Rise the Dough
Line a baking sheet with parchment paper. Spray with canola oil.
Roll dough on floured surface, 1/2 inch thick.
Cut into rounds, place on baking sheet and let rise for 2-3 hours in a warm spot.
Stage 4: To Fry
Heat 3 inches of oil in a pan to 320F. Use a thermometer or just try a little spare dough. You don’t want them too dark.
Cook dough in oil for 1 1/2 – 2 minutes on each side, until golden brown. They will float and turn easily.
Using a slotted spoon, take out dough and place on a paper towel to dry excess oil.
Toss in sugar when cooled.
Stage 5: Filling the Doughnut
Beat Heavy cream until stiff. Whisk chilled cream filling and gently fold in the heavy whipped cream
Make a hole in side of the doughnut and pipe in the filling.
These are best when served warm.