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Making Glazed Raised Donut Twists
 Once
thought of as a thing of the past — glazed raised "gluten-free"
donuts are now here to stay! Recently we spent some time in
the kitchen developing a delicious recipe for glazed raised
donuts, virtually indecipherable from the kind you would find
at your old favorite donut shop.
| Techniques & Tips
You Will Learn in this Class
Making Donut Dough
First Rising
Making Twists
Second Rising
Frying Donuts
Making Glaze
Glazing Donuts
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Making these donuts is a fun and exciting
process and definitely worth the effort. Before you plunge into
making these special gluten-free treats, make sure you plan
some time for this culinary project. They are not necessarily
difficult to prepare but you do have to allow time for 2 risings,
frying and glazing. As with most donuts, they are best enjoyed
the day they are made.
Step 1: Making Donut
Dough
Ingredients:
- 1 package active dry
yeast
- 3 Tablespoons sugar
- 1/2 cup milk
- 1/4 cup buttermilk
- 3 large eggs
- 1/4 cup canola oil
- 2-1/2 cups gf flour*
- 2 teaspoons xanthan gum
- 1 teaspoon salt
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/3 cup unsalted butter, softened
- 6 cups canola oil
- Cornstarch
*We used The Gluten Free Pantry’s
Country French Bread mix flour for the gf flour in
this recipe (www.glutenfree.com).
In the bowl of a stand mixer or
another large bowl, combine yeast with 1/4 cup warm
water (110 °F). Let stand until foamy, about
5-10 minutes. In a separate bowl, heat the milk and
buttermilk in microwave for 45 seconds. Using a wooden
spoon add the sugar, warmed milk and buttermilk, eggs
and 1/4 cup canola oil (or beat with the paddle attachment)
to the yeast/water mixture. Add 2-1/2 cups of gf flour,
xanthan gum, salt, cardamom and cinnamon. Beat in
butter, a little at a time, until incorporated. If
you are using a stand mixer, beat on medium-low speed
for 5 minutes. Scrape dough down if it crawls up beater
or up sides of bowl. Remove beater.
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Step 2: First Rising
Transfer dough to a board or work
surface that has been previously dusted with corn starch.
Knead dough briefly. Place dough in a lightly oiled,
large bowl and cover with plastic wrap. Lay a towel
over top, placing bowl in a warm place. Let dough rise
for 1-1/2 to 2 hours or until it has nearly doubled
in size.
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Step 3: Making Twists
Scrape dough onto a corn starch dusted
surface. Press gently to expel air. Divide dough into
24 equal pieces, then divide each piece in half. Roll
each piece into ropes about 5 inches long and about
1/2 inch thick. Twist two ropes together, pinching ends
together.
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Step 4: Second Rising
Place twists about 1 inch apart on
a corn starch dusted baking sheet. Cover with plastic
wrap and then a towel and let rise for about 30-40 minutes,
or until they are nearly double in size.
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Step 5: Frying Donuts
Meanwhile, fill an electric fryer
with oil or pour about 4 inches of oil into a 5 quart
pan, heating until oil reaches 375°F. With a wide
spatula, gently slide a twist into the oil (cook them
one at a time). Cook, turning once, until golden brown
on both sides (about 2-3 minutes total).
With a slotted spoon transfer to a
cooling rack (place paper towels underneath rack to
catch any excess oil). Repeat process with remaining
twists.
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Step 6: Making Glaze
Ingredients:
- 1-1/2 cups powdered sugar
- 3/4 cup pure maple syrup
- 1-1/2 Tablespoons milk
In a large bowl, combine powdered
sugar, maple syrup and milk. Stir until smooth.
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Step 7: Glazing Donuts
When twists are cool enough to handle,
dip each into glaze and transfer to a clean rack to
let dry. Serve and enjoy
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