glazed donuts recipe

Perfectly fluffy gluten free cake donuts with a vibrant pink raspberry glaze. The donuts themselves are buttery and soft, and the glaze on top adds the perfect amount of sweetness, along with that wonderful raspberry flavour in every single bite.

Raspberry Glazed Cake Donuts (Gluten Free)

(28 g) unsalted butter, melted and cooled

(30 mL) vegetable oil

(80 g) unsweetened natural yogurt

(50 g) white sugar

(90 g) plain gluten free flour blend

tsp xanthan gum

tsp baking powder

tsp nutmeg

salt

raspberries

(125 g) powdered/icing sugar

lemon juice

water

sprinkles (for decorating)

Pre-heat the oven to 355 ºF (180 ºC) and lightly grease a donut baking pan. I've used a silicone one, but the Wilton non-stick donut pans are also a popular choice.&nbsp;

Using small strips of aluminium foil, make aluminium foil cylinders that will prevent the donut holes from closing (see text for further explanation and pictures). The main thing is to make sure that the cylinder diameter matches the donut hole diameter.

In a bowl, mix together the melted butter, vegetable oil, yogurt, sugar and egg until smooth.

Add the gluten free flour, xanthan gum, baking powder, nutmeg and salt, and mix well until no flour clumps remain. The final batter should be such that is can be piped, but not too runny.

Using a piping bag (and round nozzle, although the latter isn't 100% necessary), pipe the donut batter into the donut pan, until each donut pan hole is 1/2 - 2/3 full.

Place the aluminium foil cylinders&nbsp;in the middle of each donut pan hole, so that they essentially form an extension of the donut pan in the middle of each donut.

Bake in the preheated oven at 355 ºF (180 ºC) for 12 - 14 minutes until golden brown and an inserted toothpick comes out clean.

Allow to cool before glazing.

For cake donuts:

First, make the raspberry reduction:In a small saucepan, cook the raspberries on medium-high heat until they have released their juice and part of the liquid has evaporated.Pass the raspberry mixture through a sieve to remove the seeds and skin.Return the raspberry juice to the saucepan and cook further until it has decreased in volume to about 1/8 - 1/4 cup.Allow to cool.

Mix together the powdered/icing sugar, raspberry reduction and lemon juice. Slowly add the water, one tbsp at a time, mixing well after each addition, until you get the right glaze consistency. It should be runny, but still form a layer of glaze. (I like to try it by dipping in the back of a spoon and seeing how it glazes it.)

You can make multiple shades of pink glaze by adding the raspberry glaze gradually – this way, you can go from the lightest of pinks, to a vibrant bright pink!

For raspberry glaze:

Dip one side of the cooled donuts into the glaze, and set them onto a cooling rack to allow the excess glaze to drip away.

Before the glaze sets, decorate with sprinkles of choice.

Glazing and decorating:

The gluten free cake donuts are best eaten within a day, as they tend to dry out slightly with time.If you have some leftover donuts (although it's highly unlikely), store them in a cool dry place in an air-tight container.

Storage:

Soft, light, and fluffy, these homemade Glazed Donuts will have your mouth watering! These donuts will melt in your mouth!

Glazed Donuts

milk (105 to 110F (250 milliliters))

active dry yeast (4 1/2 teaspoons, 0.5-oz.)

sugar

all-purpose flour (plus additional for dusting (540 grams))

unsalted butter (melted (85 grams))

eggs (at room temperature)

vegetable oil (for frying)

sugar ((360 grams))

whole milk ((90 milliliters))

vanilla extract

In a small bowl, whisk together the warm milk, yeast, and 1 teaspoon sugar. Let sit until bubbly, 5 to 10 minutes.

In a large bowl, whisk together the flour and salt. In another large bowl, whisk together melted butter, eggs, and remaining ¼ cup sugar until smooth. Stir in yeast mixture until combined. Stir in flour mixture until a shaggy dough forms. On a lightly floured surface, knead the dough until smooth and elastic (dough may be slightly tacky), about 5 minutes. (you can also do this in a stand mixer with the dough hook.) Place the dough in a large, lightly oiled bowl. Cover and let rise in a warm place until doubled in size, about 1 hour.

Line a large, rimmed baking sheet with parchment paper.

Punch down the dough. On a lightly floured surface, roll the dough into a ¾-inch-thick rectangle. Using a donut cutter or 3-inch and 1-inch round cookie cutters, cut 12 rounds and 12 holes in each round, re-rolling scraps as necessary. Place the cutouts on the prepared baking sheet as you work. Loosely cover and let rise in a warm place until doubled in size, about 40 minutes.

While the donuts are rising, place a wire rack inside a rimmed baking sheet. Fill a Dutch oven with 2-inches of oil. Heat over medium heat until a deep-fry thermometer registers 350F.

Working a few at a time, fry donuts in the hot oil until golden brown, about 1 minute per side for large donuts and 1 minute, constantly stirring, for the donut holes. Transfer to the wire rack to drain.

For the Dough:

In a medium bowl, whisk together powdered sugar, milk, and vanilla until smooth. Dip warm donuts and donut holes into the glaze and return to the write rack to set.

For the Glaze:

Light and fluffy, these Glazed Donuts are a classic dessert that you will want to eat a dozen of. Welcomed wherever you take them, these homemade donuts are a crowdpleaser, especially when they’re freshly fried and glazed. They come together so easily that anyone can make them. If you're craving some copycat Krispy Kreme donuts then this recipe is for you! 

RECIPE: https://preppykitchen.com/glazed-donuts/

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Homemade Glazed Donuts

Beth's Famous Glazed Yeast Donuts are light, fluffy, easy to make, and done in just a few hours with a rich and creamy glaze to go on top.

Beth's Famous Glazed Yeast Donuts

instant yeast

water (105-115 degrees)

milk (scalded, then cooled)

eggs

shortening or melted butter

all-purpose flour

butter

vanilla

Dissolve yeast in warm water in a medium bowl, let rest for 10 minutes.

Add milk, sugar, salt, eggs, shortening or butter, and 2 cups flour.

Beat on low for 30 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth.

Cover and let rise until double, 45-90 minutes. (Dough is ready when indentation remains when touched.)

Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin.

Place cut donuts on a parchment or baking mat lined baking sheet. Cover and let rise until double, 20-30 minutes.

While the cut doughnuts rise, make the creamy glaze - heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.

Heat vegetable oil in deep cast iron skillet to 355 to 365 degrees F (use a thermometer here, it makes all the difference!).

Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side.

Remove carefully from oil; drain on a double layer of paper towels.

Dip the hot doughnuts into creamy glaze, then set on cooling rack set inside of a rimmed baking sheet to collect the drips.

Can the donuts be baked instead of deep fried?  Thanks!

Made these this evening.  They were phenomenal!! I only used half the dough, the rest is in the fridge.  I'm hoping it will keep until tomorrow so I can make another batch.

This was great recipe. This was my first time making donuts and they turned out well. 
Thank you

My family loved these donuts!!! And the Creamy Glaze is AMAZING!! I put it on my hand held apple pies, drizzle it over coffee cakes and chocolate bundt cakes... any baked items that needs a little sweetness.
Thank you for sharing your recepe..

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