Irresistible Gluten-Free Boston Cream Donuts
Soft gluten-free donuts filled with vanilla pastry cream and dipped in rich chocolate glaze. Perfect for any occasion without compromising flavor or texture.
- Prep Time: 40
- Cook Time: 15
- Total Time: 240
- Yield: 12 donuts
- Category: Gluten-Free
- Method: Frying
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Dry Ingredients: 160g brown rice flour, 115g tapioca starch, 75g potato starch, 67g granulated sugar, 7g instant yeast, 6g xanthan gum, 8g baking powder, 8g kosher salt
Psyllium Mixture: 16g psyllium husk, 160g warm water
Wet Ingredients: 160g warm milk, 1 large egg, 56g melted unsalted butter, 5g apple cider vinegar
For Frying: 4-6 cups neutral oil
Pastry Cream: 480g whole milk, 1 vanilla bean, 100g granulated sugar, 32g cornstarch, ¼ tsp salt, 4 egg yolks, 28g unsalted butter
Chocolate Glaze: 85g chopped semi-sweet chocolate, 118g heavy cream
Instructions
Prepare Psyllium Mixture: Whisk psyllium husk and warm water, let sit 5-10 minutes until thickened
Activate Yeast: Mix warm milk, egg, melted butter, and apple cider vinegar in large bowl
Combine Dry Ingredients: Whisk brown rice flour, tapioca starch, potato starch, sugar, yeast, xanthan gum, baking powder, and salt
Mix Dough: Add dry ingredients to wet ingredients gradually, mix until shaggy
Let Dough Rise: Cover and let rest 30 minutes in warm place
Shape Donuts: Portion dough, form donuts with 1 ½-inch hole
Fry Donuts: Heat oil to 350°F, fry until golden (about 2 minutes per side), drain on wire rack
Prepare Pastry Cream: Combine milk, split vanilla bean, sugar, cornstarch, and salt in saucepan. Cook over medium heat until thickened. Whisk egg yolks, gradually add 1/2 cup warmed cream mixture, return to saucepan. Cook 2 minutes, remove from heat. Add butter and vanilla bean seeds, whisk until smooth. Chill thoroughly
Pipe Filling: Use piping bag with small tip to inject cooled pastry cream into donut holes
Make Chocolate Glaze: Whisk ½ cup heavy cream with ¼ tsp salt. Pour over chopped chocolate in bowl. Let sit 2 minutes, then whisk until smooth
Dip Donuts: Submerge filled donuts in glaze, let set 10 minutes
Notes
Use room temperature egg for smooth dough.
Chill dough 30 minutes if too sticky to handle.
Store filled donuts in airtight container in fridge up to 24 hours.
Can substitute soy bean oil for frying if preferred.
Adjust glaze consistency by adding melted chocolate or more cream as needed.
Nutrition
- Serving Size: 1 donut
- Calories: 420
- Sugar: 30g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Find it online: https://bestdisheasy.com/gluten-free-boston-cream-donuts/