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–+ servings

Frosted Doughnuts

Marla Hingley
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Prep Time 2 hrs
Cook Time 12 mins
Total Time 2 hrs 12 mins
Servings 30

Ingredients
  

  • 1 cup milk or milk alternative warmed to 110°F
  • 8 g pkg quick-rise yeast
  • 1/3 cup sugar divided
  • ¼ cup butter or margarine melted
  • 1 egg
  • 2 tsp vanilla
  • ½ tsp salt
  • 2 ¼ cup GFC Flour Blend for Baking plus a bit more for rolling
  • 1 tsp xanthan gum

Vanilla Glaze

  • 1 ½ cups icing sugar
  • 2 Tbsp water approx
  • ½ tsp vanilla or almond extract
  • Food Coloring optional

Chocolate Glaze

  • 1 cup semisweet chocolate chips melted
  • 2 Tbsp coconut oil melted
  • ½ tsp salt

Instructions
 

  • In a small dish combine the milk, yeast and 2 Tbsp sugar. Let stand 10 minutes.
  • In a large bowl beat together the butter and remaining sugar, until creamy. Beat in egg, and vanilla.
  • In another bowl whisk together the flour, xanthan gum, and salt. Then add to egg mixture, along with the yeast, blending at high speed for 3 minutes.
  • Scrape dough into a greased bowl, lightly spray top of dough with oil, cover with plastic wrap and allow to rise for 1 hour.
  • Roll dough out on a floured surface to ½” thick, cut out with doughnut cutter or use 2 circle cutters about 1” difference in width.
  • Dust any flour off, and place on a parchment lined baking sheet. Lightly spray with oil, cover lightly with plastic wrap and allow to rise again for 30 minutes.
  • Bake at 350°F for 10-12 minutes. Allow to cool completely before dipping in glaze.
  • For the Vanilla Glaze, mix in just enough water so that the mixture is smooth and fluid. If the icing is the right consistency it will not pour off the edges after you have dipped it.
  • For the Chocolate Glaze, combine all ingredients until smooth.
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