There are times when you just want something indulgent to eat. Baked donuts (doughnuts) are awesome and I have a few recipes for those (below). Fried donuts though may not be great for the waistline but they just taste so good!
When I was younger I would buy a box of donuts almost every week. Sure I could and I did make them at home every now and then but I loved the convenience and the taste of these donuts. The outside was lightly crisped and the inside was somewhere between a cookie and a cake, just fluffy enough. These donuts are the closest I've come to replicating that taste and texture.
The little bit of yeast here I believe makes a difference as well as resting the dough. Of course frying instead of baking will also change the texture.
This recipe is for donut holes but I have also made free hand mini donuts. When I pinch pieces of the dough off, I lightly knead to form a smooth ball. Then I flatten the dough to about 2" in diameter and with my finger poke a hole in the center. I widen the hole by making a circular motion with my finger. I may flip the donut to the other side to even out the hole.
Go ahead and try my recipe for these Gluten Free and Vegan Orange Vanilla Donuts. I always appreciate feedback and if you have questions please message me.
One more thing if you prefer a baked donut try one of my other recipes (below), the liquid to flour ratio will be different
Gluten Free and Vegan Orange Vanilla Fried Donuts (Doughnuts) Recipe
½ cup brown rice flour*
2 tbsp potato starch*
2 tbsp tapioca starch*
¼ cup almond flour
1 tsp xanthan gum (omit if in your blend)
¼ tsp salt
¼ cup white sugar
1 tbsp brown sugar
1 tsp baking powder
½ tsp yeast
½ tsp vanilla extract
1 tbsp coconut oil
2 tbsp freshly squeezed orange juice
½ cup coconut milk
1-2 tsp of orange zest
Tapioca starch to shape the dough
Oil for frying
*You can replace these ingredients with a 1 to 1 or a light flour blend as opposed to a bread mix
½ cup powdered sugar
2 tbsp fresh lemon juice
In a mixing bowl add the dry ingredients and stir to combine
Add ¼ cup of the coconut milk and the rest of the ingredients. Mix or blend adding more coconut milk a little at a time, until you have a somewhat smooth dough (you may need a little less or more coconut milk than specified in the recipe). The dough should feel fluffy, moist and be fairly easy to handle
Prepare a surface to roll out the dough, dust with a little of the tapioca starch
Pinch off pieces of the dough to form round balls, around 1½ in diameter. If the rounds are too big the outside will brown too much before the insides are cooked. Roll the balls in your hand or on your work surface until smooth. Set aside and continue with the rest of the dough. Let the rounds rest for 30 minutes (this is optional, but it helps with the final texture of the donuts)
Toward the end of the rest, heat to moderate a pot or skillet with oil for deep frying
When the oil is ready starting with the first ball, fry the donuts a few at a time without crowding the pot. Turn each donut so that it can brown evenly on both sides. You want a nice medium to deep golden brown colour, do a test donut so you can figure out how long you want to fry it for.
Once fried, drain the donuts in a dish lined with paper towel. Let the donuts cool before coating with the orange glaze.
To make the Orange Glaze add the orange juice to the powdered sugar and stir until all of the sugar has been incorporated. The glaze should be thick but pourable. Allow the glaze to set for a few minutes before serving