Today we talk about super soft gluten-free, lactose-free, egg-free and yeast-free donuts. It is, in fact, a very quick and easy recipe (apart from the potato cooking time), with a soft texture, ideal to satisfy a sudden craving for a sweet treat or to make one at the last minute. Our glazed donuts are reminiscent of the famous “donuts” in shape and glaze. Everyone will like them, I assure you, even those without specific dietary needs.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 9
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring, Carnival
Ingredients
- 2 1/2 cups all-purpose gluten-free flour
- 1 cup boiled potatoes
- 3/4 cup water
- 1 tbsp vegetable oil
- 1 tbsp wildflower honey
- 1 packet gluten-free baking powder
- 1 packet vanillin
- to taste grated orange zest
- 1 pinch fine salt
- to taste gluten-free sprinkles
- 1 1/2 cups gluten-free powdered sugar
- 1 1/2 tbsp water
- to taste grated orange zest
- 1 1/4 cups milk (lactose-free option available)
- 2 tbsp cornstarch (gluten-free)
- 2 tbsp unsweetened cocoa powder (gluten-free)
- 1 tbsp gluten-free powdered sugar (heaping)
- 1 packet vanillin or a pinch of ground cinnamon
Tools
- 1 Donut Pan
Steps
Boil the potatoes with the skin; once cooked, peel them, pass them through a potato masher, and transfer the warm puree into a large bowl.
Add all the other ingredients, respecting the liquid quantities, please.
Knead the ingredients by hand or in a stand mixer until you get a soft yet compact and sticky dough.
Roll out the dough to a thickness of about a finger or a bit more. To help with this operation, since the dough will be quite sticky, grease your hands, rolling pin, and work surface with a little vegetable oil.
Cut out circles using a 4-inch donut cutter, or a 4-inch cookie cutter or water glass.
If using a glass or cookie cutter, also get a pastry nozzle or shot glass to make the central hole, kneading the excess dough each time until it is used up.
In a small deep-sided pan, heat the vegetable oil in which we will fry our quick gluten-free donuts.
Once the vegetable oil is hot enough (356°F), start frying the donuts, about 5 minutes in total, turning them occasionally for an even golden cook.
Prepare a plate lined with absorbent kitchen paper.
Drain the donuts with a slotted spoon and place them on the plate with kitchen paper (even though it will be a dry fry).
Prepare the glazes. You can choose whether to glaze the donuts with only powdered sugar glaze or with cocoa glaze; or half white and half dark.
In any case, with the doses indicated in the ingredients, each individual glaze is enough to cover all nine donuts.
White Glaze. In a bowl, sift the powdered sugar, add the finely grated orange zest, and exactly the amount of liquid indicated (you can use water, liqueur, fruit juice) to obtain a smooth glaze, not runny and that does not slip off.
Since it hardens very quickly, I recommend preparing it just before dipping the donuts.
Then, decorate the donuts immediately with sprinkles to ensure they stick well. Place the glazed donuts on a baking sheet with parchment paper.
Prepare the cocoa glaze. Heat the milk in a saucepan. It should not boil but only become very hot to absorb the cocoa powder. Add the cornstarch, cocoa, vanillin, and a heaping tablespoon of powdered sugar. Stir until you obtain a smooth but not liquid mixture. Taste to check the sweetness, and in this case as well, glaze only half of each donut, completing decoration with sprinkles right away.
Bon appetit
