GLAZED DOUGHNUTS (GF / DF)

Serves 1
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Directions

  1. 1Combine dough ingredients in a large mixing bowl and mix on low for one minute to incorporate flour.
  2. 2Combine dough ingredients in a large mixing bowl and mix on low for one minute to incorporate flour.
  3. 3Combine dough ingredients in a large mixing bowl and mix on low for one minute to incorporate flour.
  4. 4Increase speed to high and mix on high for three minutes longer until dough is smooth and uniform, scraping down the sides as needed.
  5. 5Increase speed to high and mix on high for three minutes longer until dough is smooth and uniform, scraping down the sides as needed.
  6. 6Increase speed to high and mix on high for three minutes longer until dough is smooth and uniform, scraping down the sides as needed.
  7. 7Cover and let rise until doubled in size, about 1-2 hours depending on the temperature of your kitchen.
  8. 8Cover and let rise until doubled in size, about 1-2 hours depending on the temperature of your kitchen.
  9. 9Cover and let rise until doubled in size, about 1-2 hours depending on the temperature of your kitchen.
  10. 10Flour a clean and dry work surface well and turn dough out onto surface.
  11. 11Flour a clean and dry work surface well and turn dough out onto surface.
  12. 12Flour a clean and dry work surface well and turn dough out onto surface.
  13. 13Dust the top of your dough with more flour and roll out into a 1 inch thick circle.
  14. 14Dust the top of your dough with more flour and roll out into a 1 inch thick circle.
  15. 15Dust the top of your dough with more flour and roll out into a 1 inch thick circle.
  16. 16Cut into 3 inch doughnut rounds and cut out the center hole using a small circle.
  17. 17Cut into 3 inch doughnut rounds and cut out the center hole using a small circle.
  18. 18Cut into 3 inch doughnut rounds and cut out the center hole using a small circle.
  19. 19Place each doughnut on a small square of parchment paper using a bench scraper.
  20. 20Place each doughnut on a small square of parchment paper using a bench scraper.
  21. 21Place each doughnut on a small square of parchment paper using a bench scraper.
  22. 22Roll out any scraps and repeat the process with leftover dough.
  23. 23Roll out any scraps and repeat the process with leftover dough.
  24. 24Roll out any scraps and repeat the process with leftover dough.
  25. 25Heat 2 inches of avocado oil in a Dutch oven or deep skillet over medium heat.
  26. 26Heat 2 inches of avocado oil in a Dutch oven or deep skillet over medium heat.
  27. 27Heat 2 inches of avocado oil in a Dutch oven or deep skillet over medium heat.
  28. 28Bring oil to 350-375°F.
  29. 29Bring oil to 350-375°F.
  30. 30Bring oil to 350-375°F.
  31. 31Once oil is hot, add dough to hot oil with parchment paper then remove parchment from oil using tongs.
  32. 32Once oil is hot, add dough to hot oil with parchment paper then remove parchment from oil using tongs.
  33. 33Once oil is hot, add dough to hot oil with parchment paper then remove parchment from oil using tongs.
  34. 34Fry until golden on both sides, about 2 minutes per side.
  35. 35Fry until golden on both sides, about 2 minutes per side.
  36. 36Fry until golden on both sides, about 2 minutes per side.
  37. 37Remove from hot oil and set aside on a baking rack to cool.
  38. 38Remove from hot oil and set aside on a baking rack to cool.
  39. 39Remove from hot oil and set aside on a baking rack to cool.
  40. 40Repeat with remaining dough.
  41. 41Repeat with remaining dough.
  42. 42Repeat with remaining dough.
  43. 43To make glaze, combine ingredients in a shallow bowl and whisk until smooth, adding more milk as needed to loosen up the glaze.
  44. 44To make glaze, combine ingredients in a shallow bowl and whisk until smooth, adding more milk as needed to loosen up the glaze.
  45. 45To make glaze, combine ingredients in a shallow bowl and whisk until smooth, adding more milk as needed to loosen up the glaze.
  46. 46Dip each doughnut into glaze, flipping to coat evenly, then transfer back to baking rack and allow glaze to set before enjoying.
  47. 47Dip each doughnut into glaze, flipping to coat evenly, then transfer back to baking rack and allow glaze to set before enjoying.
  48. 48Dip each doughnut into glaze, flipping to coat evenly, then transfer back to baking rack and allow glaze to set before enjoying.

Ingredients

  • 180 g coconut yogurt
  • 180 g coconut yogurt
  • 180 g coconut yogurt
  • 220 g oat milk
  • 220 g oat milk
  • 220 g oat milk
  • 115 g honey
  • 115 g honey
  • 115 g honey
  • 7 g instant yeast
  • 7 g instant yeast
  • 7 g instant yeast
  • 4 g baking powder
  • 4 g baking powder
  • 4 g baking powder
  • 1 large egg
  • 1 large egg
  • 1 large egg
  • 400 g King Arthur Gluten Free Bread Flour
  • 400 g King Arthur Gluten Free Bread Flour
  • 400 g King Arthur Gluten Free Bread Flour
  • 7 g salt
  • 7 g salt
  • 7 g salt
  • 8 g vanilla extract
  • 8 g vanilla extract
  • 8 g vanilla extract
  • 20 g olive oil
  • 20 g olive oil
  • 20 g olive oil
  • 7 g psyllium husk
  • 7 g psyllium husk
  • 7 g psyllium husk
  • Avocado oil, for frying
  • Avocado oil, for frying
  • Avocado oil, for frying
  • 2 cups confectioners sugar
  • 2 cups confectioners sugar
  • 2 cups confectioners sugar
  • 2 tbsp coconut oil, melted
  • 2 tbsp coconut oil, melted
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 2 tbsp non dairy milk of choice
  • 2 tbsp non dairy milk of choice
  • 2 tbsp non dairy milk of choice

Equipment

large mixing bowlDutch ovendeep skilletbaking rackshallow bowlbench scrapertongs

Tips

  • Dust the top of your dough with more flour and roll out into a 1 inch thick circle.
  • Dough will be very sticky and wet.
  • Add more milk as needed to loosen up the glaze.