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Gluten-Free Baked Jelly Donuts Recipe

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4.1 from 15 reviews

Delight in these soft and fluffy Gluten-Free Baked Jelly Donuts, perfect for a sweet treat without the gluten. Made with a blend of gluten-free flours and tapioca starch, these baked donuts are flavored with vanilla and filled with your favorite jelly or jam. Topped with cinnamon sugar for an irresistible finish, they are proofed and baked to golden perfection, offering a light and tender texture perfect for any occasion.

Ingredients

For the Donuts:

  • 1 1/4 cups (185 g) gluten-free all-purpose flour blend
  • 1/3 cup (40 g) tapioca starch/flour
  • 1/4 cup sugar
  • 2 tsp. Quick rise instant yeast
  • 1 1/2 tsp. GF baking powder
  • 1/2 tsp. Sea salt
  • 1/2 tsp. Xanthan gum (in addition to the one in the flour)
  • 2/3 cup warm milk (105-110°F / 40-43°C)
  • 1/4 cup unsalted butter, melted
  • 2 egg yolks at room temperature
  • 1/2 tsp. vanilla flavoring
  • 1/3 - 1/2 cup jelly or jam of choice

For the Topping:

  • 1 Tbsp. melted unsalted butter
  • 1/3 cup sugar
  • 1/4 tsp. gluten-free ground cinnamon (to mix with sugar for rolling)

Instructions

  1. Prep the pan: Lightly spray or brush a muffin pan with cooking oil to prevent sticking during baking.
  2. Mix dry ingredients: In a bowl, whisk together the gluten-free all-purpose flour blend, tapioca starch, sugar, quick rise instant yeast, gluten-free baking powder, sea salt, and xanthan gum until evenly combined.
  3. Mix wet ingredients: In a large bowl, whisk warm milk, melted butter, egg yolks, and vanilla flavoring together to create a well-incorporated wet mixture.
  4. Make the dough: Add half of the dry ingredients to the wet mixture and whisk to combine, then add the remaining dry ingredients and mix thoroughly. The dough will be soft and sticky. Cover with plastic wrap and refrigerate for 30 minutes to hydrate the flours and firm up the butter.
  5. Shape the donuts: Turn the chilled dough onto a lightly floured surface and shape into a 10-inch log. Cut into 12 equal pieces and roll each into a ball, using flour to prevent sticking as needed.
  6. Proof: Place the dough balls into the prepared muffin pan, spacing them evenly. Loosely cover with plastic wrap and let them rise in a warm environment (around 80°F or 27°C) for 90 minutes until slightly puffed.
  7. Bake: Preheat the oven to 375°F (190°C). Bake the donuts for 15 minutes or until they turn lightly golden on top.
  8. Coat: Immediately after baking, brush the hot donuts with melted butter and roll them in a mixture of sugar and gluten-free cinnamon. Transfer to a cooling rack and cool for 10 minutes.
  9. Fill: Using a sharp, thin knife, cut a 2/3 deep slit in the side of each donut. Use a pastry piping bag fitted with a Bismarck tip to fill each donut generously with jelly or jam of choice. Serve and enjoy!

Notes

  • Ensure all ingredients labeled gluten-free to maintain the recipe's gluten-free status.
  • Use a warm (not hot) liquid when mixing the yeast to avoid killing it.
  • The initial 30-minute dough rest in the fridge helps hydrate the gluten-free flour and improve texture.
  • Proofing dough in a warm place is essential for proper rising; an oven set to low heat can be a good environment.
  • Use a piping bag with a long Bismarck tip for easy and mess-free jelly filling.
  • Donuts are best consumed fresh but can be stored in an airtight container for up to 2 days.

Find it online: https://recipeplenty.com/gluten-free-baked-jelly-donuts-recipe/