Tag Archives: donut

Daring Bakers: Donuts (Those Who Fail To Plan, Plan To Fail)

So I waited until the eleventh hour to start the Daring Bakers Challenge for this month. For some reason, I got the dates confused (again), and I had it stuck in my head that I had until the 1st of the month to make it. (Yes, I realize that by waiting until this upcoming weekend, I was already procrastinating.) This morning, I read new posts at a few fellow food blogs and realized today was the due date.

Whoops.

I decided I was too late, and went ahead and made plans to just let the Daring Kitchen know that I would miss this month. But my husband encouraged me to go forward with it, so I did. (He’s a wonderful guy that way!) But I hadn’t given the process a lot of thought, other than I knew I wanted to make pumpkin donuts.

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

I opted to modify the Alton Brown recipe, but I pretty much winged it. I decided to bake rather than fry, and I tried to substitute a mixture of potato starch, tapioca starch, sweet white rice flour and sorghum flour for the wheat flour. I used almond milk instead of regular milk, and lowered the moisture and added pumpkin puree. But the dough didn’t really rise. The flavor was decent, but I had dense, slightly gooey, donut pucks.

Sigh.

I plan on working on the donuts again, as a perfect pumpkin donut sounds so incredible to me. But this time, I think my failure to plan and research (and play in the kitchen) got the best of me. If I manage a perfect gluten-free, dairy-free pumpkin donut soon, I’ll be sure to share the recipe with you! Until then, check out this basic gluten-free donut recipe, and a different version of a pumpkin donut hole recipe over at Baking Beauties.

9 Comments

Filed under Baked goods, breakfast, Dairy-Free, Desserts, Gluten-Free

Kids in the Kitchen: Gluten-Free Donuts

The kids received cell phones this summer from their mom. Great for them – because they can text and call their friends all the time. Great for us – it makes it easier to get in touch with them. Case in point: Matt was undecided on what to make for his turn in the kitchen the last time he and I spoke. But now, rather than hunting him down at his house, I could simply send a text message. And when I did, what was his response?

Breakfast: little donuts.

Awesome, I thought. Never had I tried to make donuts, gluten-free or otherwise. This would certainly be a challenge – and if we could pull it off, a tasty one! I researched a few recipes, and found a promising one at Living Without. The last recipe I’d tried from their site was successful (I made baguettes), so I went with it. Of course, I can’t leave well enough alone, so I modified the recipe slightly to accommodate my dairy-free needs and my pantry supplies.

The result? While they definitely didn’t look gorgeous, they certainly made up for it in taste. The texture was just like a gluten-y donut. The kids gobbled them up. I think that Matt was surprised – his eyes lit up when he took his first bite. It was gluten-free donut love.

I think I was in love a little bit too.

Gluten and Dairy-Free Donuts, adapted from Living Without

1 1/4 c white rice flour

1  c granulated sugar

 3/4  c potato starch

1/4  c tapioca starch

1/3 c arrowroot starch

1/2  cup plus 1 T chickpea flour

4  t xanthan gum

1  t salt

1 3/4 t baking powder

7 1/2 t instant dry yeast

1 1/4  c unsweetened almond milk, warmed to 110 degrees F

1/4 c palm shortening, melted

2  large eggs, lightly beaten

4  cups canola oil (or more)

Extra sugar, powdered sugar or cinnamon, optional

Place rice flour, granulated sugar, potato starch, tapioca starch, arrowroot starch, chickpea flour, xanthan gum, salt, baking powder and dry yeast in a bowl of a stand mixer fitted with the paddle attachment. Beat briefly to combine.

Add almond milk, melted shortening and eggs to dry ingredients. Beat for 5 minutes at medium speed. Let dough rest for 20 minutes in a warm, draft-free area.

Cut 5×5-inch squares of parchment paper. Spoon dough into a pastry bag fitted with the widest tip or use a plastic bag with the bottom corner cut to create a 1/2-inch opening. Pipe a donut-shaped circle onto each parchment square. Set squares on baking sheets and let proof for 20 minutes in a warm, humid environment. (I turned my oven on for just a minute or two, then turned it off. I threw a bit of water into the bottom of the oven to evaporate and make it humid, and placed the donuts on baking sheets in the oven.)

In a deep skillet or electric fryer, heat oil over medium heat until oil reaches 350 degrees. Gently slide 3 or 4 donut sheets into the oil and fry 4 minutes or until golden brown. (Yes, put the donut, still stuck on the paper, into the fryer.) Use a slotted spoon or tongs to remove the paper and gently turn donuts. Cook another 2 to 3 minutes. Remove to a tray lined with several sheets of paper towels.

While still warm, sprinkle donuts with sugar, powdered sugar or cinnamon, if desired.

11 Comments

Filed under Baked goods, breakfast, Dairy-Free, Desserts, Gluten-Free, Vegetarian