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Gluten Free Boston Cream Doughnuts Recipe

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★★★★★

4.9 from 101 reviews

These Gluten Free Boston Cream Doughnuts are soft, fluffy, and enriched, filled with luscious vanilla pastry cream and topped with a glossy dark chocolate ganache. Using a thoughtfully crafted gluten-free dough and traditional frying, these homemade doughnuts offer indulgence without gluten, perfect for a special treat or celebration.

Ingredients

Scale

Vanilla Pastry Cream Filling

  • ½ batch vanilla pastry cream (prepared according to recipe)

Gluten Free Doughnuts

  • 10 g (2½ tsp) active dried yeast (or 8 g instant yeast)
  • 50 g (¼ cup) caster/superfine or granulated sugar, divided
  • 90 g (⅓ cup + 2 tsp) whole milk, warm
  • 10 g (2 tbsp) whole/rough psyllium husk (or 8 g psyllium husk powder)
  • 140 g (½ cup + 4 tsp) cold water
  • 160 g (1⅓ cups + 1 tbsp) tapioca starch (or arrowroot/corn/potato starch)
  • 130 g (¾ cup + 3½ tbsp) millet flour (or finely milled brown rice flour)
  • 25 g (3 tbsp) sorghum flour (or buckwheat, teff, or oat flour if tolerated)
  • 5 g (2 tsp) xanthan gum
  • 5 g (1 tsp) salt
  • 8 g (2 tsp) baking powder
  • 1 large egg (US large/UK medium), cold
  • 35 g (2½ tbsp) unsalted butter, softened
  • Oil for frying (sunflower oil preferred)

Chocolate Ganache Glaze

  • 80 g (2¾ oz) dark chocolate (60-70% cocoa solids), chopped
  • 120 g (½ cup) double/heavy cream

Instructions

  1. Prepare Vanilla Pastry Cream: Prepare half a batch of vanilla pastry cream according to your recipe. Chill in an airtight container with cling film touching the surface to avoid skin. Bring to room temperature and whisk until smooth before filling.
  2. Activate Yeast: Mix yeast with 10 g sugar and warm milk; let froth for 10-15 minutes. If using instant yeast, add it directly to dry ingredients later.
  3. Make Psyllium Gel: Combine psyllium husk with cold water and stir until a gel forms, about 30-45 seconds.
  4. Mix Dry Ingredients: In a stand mixer bowl, whisk tapioca starch, millet flour, sorghum flour, xanthan gum, salt, baking powder, and remaining sugar.
  5. Combine Wet Ingredients: Make a well in the dry mix. Add egg, yeast mixture, and psyllium gel. Knead on low with dough hook for 5-10 minutes until smooth, scraping bowl as needed.
  6. Add Butter: Incorporate softened butter into dough and knead until fully mixed. Dough will be soft and sticky.
  7. Chill Dough: Place dough in an oiled bowl, cover tightly with cling film, and refrigerate for 1-2 hours or overnight for better handling.
  8. Shape Doughnuts: Divide dough into 8 equal pieces (~88 g each). On a lightly floured surface, shape each into a flattened ball about 3 inches diameter and 1-1¼ inch thick at center using a pouch-and-claw technique to form a smooth round shape.
  9. Proof Doughnuts: Place shaped doughnuts on parchment squares on a baking sheet. Cover lightly and proof in a warm place for 1½ hours until doubled in size.
  10. Prepare Frying Station: Heat neutral oil (sunflower preferred) in a deep pot or fryer to 320-330ºF (160-165ºC). Maintain oil temperature throughout frying.
  11. Fry Doughnuts: Carefully lower doughnuts with parchment into hot oil. Remove parchment after 10-15 seconds. Fry each side 2½ minutes until deep golden brown. Avoid overcrowding. Drain on paper towels.
  12. Fill Doughnuts: Cool doughnuts to warm or lukewarm. Poke hole in side and pipe vanilla pastry cream until filled (about 45 g each).
  13. Make Ganache Glaze: Place chopped chocolate in a bowl. Heat cream until just boiling, pour over chocolate, wait 2-3 minutes, then stir smooth and glossy.
  14. Glaze Doughnuts: Dip doughnut tops into ganache, allow excess to drip off. Let set at room temperature for 10-15 minutes before serving.
  15. Serve and Store: Serve doughnuts warm or within an hour. Store up to 5 hours lightly covered or in container.

Notes

  • Using a stand mixer with a dough hook makes the dough easier to knead and results in a smoother dough.
  • Chilling the dough firms up the butter and hydrates the gluten-free flours, reducing stickiness and improving handling.
  • Shaping doughnuts by hand into flattened balls creates a nicer, rounder shape compared to cutting out circles.
  • Proof doughnuts in a warm spot or a lukewarm oven at about 79ºF (26ºC) for best rising results.
  • Maintain oil temperature strictly to ensure golden, non-greasy doughnuts; use a thermometer.
  • Removing parchment paper shortly after immersion makes frying easier and avoids burning paper.
  • Fill doughnuts once lukewarm to prevent the pastry cream from melting inside.
  • Use a neutral oil with a high smoke point like sunflower oil for best frying results.
  • Pastry cream can be made a day or two ahead; cover surface with cling film to prevent skin.

Keywords: gluten free doughnuts, Boston cream doughnuts, vanilla pastry cream, fried doughnuts, chocolate ganache, gluten free dessert

Find it online: https://cookwithyana.com/gluten-free-boston-cream-doughnuts-recipe/