Plain, glazed, chocolate, jelly filled, cream filled, sugar, blueberry and an assortment of other specialties. Donuts have taken the world by storm. From the young to the very old, who can resist a hot, delicious donut? Well if you have any kind of wheat intolerance, a traditional donut is not worth the pain that comes with even one bite of a donut. Fortunately, you don’t have to forego those soft tender treats any longer.
In fact, donuts made with gluten free ingredients like sorghum flour and xanthan gum have made it possible to enjoy donuts any time you feel like it. And the best part is that they are just as tasty as wheat-based donuts!
Making them is not labor intensive. And these tips will help you achieve donut success with every batch of sweet, golden brown donuts you make.
Tip #1 Don’t knead the dough.
Donuts are supposed to be light and fluffy. To get this consistency requires a light touch. When you knead dough, you incorporate more elasticity to it. Donuts don’t need this texture, so they don’t require this step. Always keep a light touch when working with your donut dough.
Tip #2 Deep frying requires precise temperatures.
If you are going to deep fry your donuts. Make sure you have the oil heated up to the exact temperature specified in the recipe. This is important as even a few degrees can make a big difference in your donuts being soggy or overly crunchy.
Tip #3 Yeast donut dough is supposed to be sticky.
That’s right – your donut dough will be sticky and that’s a good thing. Actually if it looks too smooth and well, not sticky, then add some warm milk or warm water to the dough. Yes, it will make it somewhat difficult to work with, but this stickiness is to be expected.
Tip #4 There is no right or wrong way to make donuts.
The great thing about these tasty little sweet treats is that there are probably a dozen different ways of making them and cooking them. So, just because you find a recipe that calls for sorghum flour, feel free to try out sweet rice flour or buckwheat flour. Experimenting is a good thing.
Tip #5 For an easier time with shaping your donuts, use a pastry bag.
There’s no denying that sticky donut dough is tough to work with. So instead of getting your hands completely caked with dough, try a pastry bag. These handy little baking tools are similar to icing bags, but designed for pastry dough. Simply fill the bag with your donut dough and pipe the donuts out onto parchment paper. Very easy and a mess-free solution to working with donut dough.
Tip #6 Stick your donuts in the fryer along with the parchment paper too.
If you’ve ever made donuts before, you know that the simple task of getting them into the fryer can be a real challenge. But, here’s a sneaky little solution that makes perfect donuts every time. Before you form your donuts, cut out squares of parchment paper, large enough to fit one donut on each. Using your pastry bag technique, pipe a donut one each square. When it’s time to fry them, simply add the entire square – paper and all. The paper will naturally slide off, then just use tongs to remove the squares.
Tip #7 Baking gluten free donuts is easy with a donut mold pan.
If the thought of frying makes you uneasy, then baking your donuts may be the answer. Donut molds are sold in a mini size and a regular size. These wonderful little pans ensure an even bake every time and make the perfect little grease-free donuts. One word of caution though – don’t bake yeast donuts. They do not taste well baked, so avoid the disappointment and fry them.
Tip #8 Cake donuts freeze well.
Most recipes can be easily doubled. IF there’s any donuts left, take them an freeze them. Individually wrap them in plastic wrap and store them in the freezer. These are great for any unexpected breakfast visitors or rushed mornings. Whip up a quick glaze and you have a delicious, fresh tasting donut.
Tip #9 Ensure your donuts bake evenly.
Several reports from our bakers involve the baking of donuts. And here’s a tip to avoid the unevenness they complained about. If you are baking in a donut mold, rotate the pan about halfway through the baking time. That way you won’t have overly brown donuts on one end. And pale looking ones on the other end.
Tip #10 Cake donuts don’t require yeast.
A cake donut is more similar to that traditional, old fashioned donut taste. They are different from the light and airiness of a yeast donut. For that reason, many people claim starting off with a gluten free cake donut is the best way to venture into donut baking. They can be baked, unlike yeast donuts. And the dough is easier to work with than a yeast dough.
Follow these 10 tips and be prepared for some soft, tender, mouthwatering donuts to grace the counters of your kitchen.
One of the great things about donuts is that you can vary the tastes quite easily – add a pinch of cinnamon and taste a cinnamon donut. Fill little donut holes with jelly and enjoy jelly filled donut holes. Top plain donuts with butter and cinnamon sugar.
Either way, they are sure to be delicious.