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.
|Frosted Doughnuts|| |
- 1 cup milk or milk alternative, warmed to 110°F
- 8g pkg quick-rise yeast
- ⅓ 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.