Krispy Kreme Doughnuts
Looking for a melt in your mouth taste treat? Celiac Kitchen takes away the guesswork and makes it easy for you to create a gluten free alternative to the Krispy Kreme style doughnut. Enjoy the taste and texture sensation that’s unique to doughnuts, served fresh from your kitchen.
A video demonstrating how to make this recipe is available on Celiac Kitchen's YouTube channel.
Krispy Kreme Style Doughnuts
Ingredients:
150 g (1 cup + 1 generous tablespoon) Bob’s Red Mill Gluten Free All-Purpose Baking Flour
1 packet (7 g or 2½ teaspoons) unflavored gelatin powder
22.5 g (3 tablespoons) Expandex
5.8 g (½ tablespoon) xanthan gum
⅛ tsp salt
3.5 g (1 teaspoon) baking powder
15 g (1 tablespoon) sugar
110 g (½ cup) warm water
20 - 25 g (1 tablespoon) honey
1 packet fast acting yeast
28.25 g (2 tablespoons or 1 oz) butter, fresh from refrigerator cold
1 egg (about 50 g), room temp
1½ tablespoons milk, room temp
½ teaspoon apple cider vinegar
Cornstarch as needed for rolling out dough
Instructions:
1. In large mixing bowl combine dry ingredients up to and including sugar
2. Using a small bowl, activate yeast in warm water (ideally between 110-120°F) and honey for about 5 minutes until foaming
(ABOVE) 1. Add yeast to warm water and honey 2. Give it a swirl 3. Set aside for about 5 minutes
3. Mix milk and vinegar in separate bowl and set aside for a few minutes
4. Cut butter into slices and add to dry ingredients; mix until texture is crumbly
5. Make a well in center of dry ingredients; add water yeast honey mixture, milk vinegar mixture and egg
6. Mix well for 5-10 minutes
7. Use as much cornstarch as needed to cover work surface and hands; press dough out to about ½ to ¾ inch thick
8. Use biscuit cutter or similar sized cutter about 2½ inches wide to make donut shape and a smaller cutter about 1½ inches to cut out a hole in the center of each doughnut
9. Place doughnuts on parchment paper in warm humid place to rise for 1-1½ hours until doubled in size. You can create a warm humid by turning the oven on for just a few minutes then turn off and put an ovenproof cup of very hot water in the oven.
10. Fry in 3 or so inches of canola oil at 300°F. Doughnut hole take about 45 seconds to 1 minute per side and doughnuts take about 2-3 minutes per side. This may vary with how you rolled and shaped your doughnuts so keep an eye on them, should be a light golden brown when done.
11. Set on paper towel to drain off oil and cool
12. If coating in sugar do a few minutes after removing from oil; heat will help sugar stick
13. If glazing or frosting let cool completely, 20 to 40 minutes
FAQ
Q: Hello! Does it have to be expandex or can i use my regular Bobs tapioca starch? These look amazingly beautiful lol I miss donuts! It's been 3 years! I want to try these beauties!
A: Hi, thanks for your question! Unfortunately no, it is not a substitute for expandex. Modified tapioca starch, the ingredient in expandex, is unique and not interchangeable with regular (not modified) starch. Other brands of modified tapioca starch do exist and those can be substituted. The expandex helps improve the crumb, elasticity and shelf life. Hope this helps and happy baking!
