These yeast-risen doughnuts are a bit more dense than our tender Cake Doughnuts, but equally as tasty! With a biscuit like texture, they are perfect for dunking in a cold glass of milk or hot cup of tea.
Once the dough is mixed, place in a greased bowl and lightly spray top with cooking oil. Cover bowl with plastic wrap and allow to rise in a warm place for an hour.
If you don’t have a donut cutter, use 2 circle cutter that are an inch in diameter different.
For the vanilla glaze, ensure that the mixture is not too thin. The goal is to get the icing thick enough that that it won’t drip once dipped. If choosing to drizzle a second color icing over the dipped donut, you don’t need to wait until the frosting sets, you can drizzle it over immediately.
- 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
- 1 ½ cups icing sugar
- 2 Tbsp water approx
- ½ tsp vanilla or almond extract
- Food Coloring optional
- 1 cup semisweet chocolate chips melted
- 2 Tbsp coconut oil melted
- ½ tsp salt
- 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.
I am still hankering for filled donuts. Boston cream type and raspberry. I even would prefer to fry some vs baking. I feel like if I could “just have one” I would feel so much better!!
Any recommendations if you are also egg yolk intolerant?
I just finished working on a delicious pastry cream that would be perfect for filling Boston cream-style donuts! Look for that recipe in my Berries & Stars Pastries (coming out the day before the 4th of July!). Our Mini Cake Doughnut recipe would be perfect for deep frying, but you’d need one of those doughnut batter dispensers. Surprisingly that’s a kitchen gadget I don’t have…hmmmmmm…I may just have to get one now!
You can check out our Guide to Dairy & Egg Substitutions for some ideas on what you can substitute the eggs with. Since every type of substitute has its own unique taste and texture, what one person likes another may not (that’s why I’m not recommending something specific 🙂
People made donuts before those things came out, I’ll bet! I will find a way!