Today we talk about super soft gluten-free, lactose-free, egg-free and no-rise donuts. Indeed, this is a very quick and easy recipe (apart from the potato cooking time), with a soft consistency, ideal for satisfying a sudden craving for a sweet treat or making one at the last minute. Our glazed donuts closely resemble the more famous “donuts” in shape and glazing. Everyone will love them, I assure you, even those without specific dietary needs.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 9
- Cooking methods: Frying, Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring, Carnival
Ingredients
- 2 1/2 cups universal 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
- as needed grated orange zest
- 1 pinch fine salt
- as needed gluten-free sprinkles
- 1 1/2 cups gluten-free powdered sugar
- 1 1/2 tbsp water
- as needed grated orange peel
- 1 1/4 cups milk (also lactose-free)
- 1 tbsp cornstarch (cornflour) gluten-free
- 1 tbsp unsweetened cocoa powder gluten-free
- 1 tbsp gluten-free powdered sugar (generous)
- 1 packet vanillin or a pinch of ground cinnamon
Tools
- 1 Donut mold
Steps
Boil the potatoes with the skin; once cooked, peel them, pass them through a potato masher, and transfer the cooled puree into a large bowl.
Add all the other ingredients, making sure to follow the liquid measurements carefully.
Knead the ingredients by hand or in a stand mixer until you get a soft but compact and sticky dough ball.
Roll out the dough to the thickness of a finger or slightly more. To help with this task, since the dough will be quite sticky, grease your hands, the rolling pin, and the work surface with a little vegetable oil.
Cut out circles using a 4-inch donut cutter, or a 4-inch cookie cutter, or a water glass.
If using a glass or cookie cutter, also use a pastry nozzle or a shot glass to make the center hole, re-kneading any leftover dough until it is all used up.
In a high-sided pan, heat the vegetable oil in which we will fry our quick gluten-free donuts.
When the oil is hot (356°F), start frying the donuts, about 5 minutes in total, turning them occasionally for even and golden cooking.
Prepare a plate lined with absorbent kitchen paper.
Drain the donuts with a slotted spoon and place them on the plate with the kitchen paper (even though it will be a dry fry).
Prepare the glazes. You can choose to glaze the donuts only with powdered sugar glaze or with cocoa glaze; or half white and half black.
In any case, with the quantities I indicated in the ingredients, each individual glaze is sufficient to coat all nine donuts.
White glaze. In a bowl, sift the powdered sugar, add the finely grated orange zest and exactly the amount of liquid I indicated (you can use water, liqueur, fruit juice) to obtain a fluid glaze, not liquid and that doesn’t slide off.
Since it hardens very quickly, I recommend preparing it just before soaking the donuts.
Then, decorate the donuts immediately with sprinkles, to ensure they stick well. Place the glazed donuts on a baking tray with parchment paper.
Prepare the cocoa glaze. Heat the milk in a saucepan. It must not boil but only become very hot to absorb the cocoa powder. Add the starch, cocoa, vanillin, and a generous tablespoon of powdered sugar. Stir until you get a fluid but not liquid mixture. Taste to check the sweetness and, even in this case, glaze only half of each donut, immediately completing the decoration with sprinkles.
Bon appetit
