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GF Ratio Rally: Raspberries & Cream doughnuts

raspberries and cream gluten free doughnut montage

I might have a thing for doughnuts. I made 3 kinds of baked doughnuts earlier this summer with grown up flavors like honey lavender and ginger brown butter. (I might have also shown you that I have a ridiculous sweet tooth with those powdered sugar doughnuts).

When we were kids, doughnuts were a special tradition. On the morning of my first day of first grade, the ceiling collapsed in the kitchen. The fan was still spinning while it was sitting on the kitchen table. My dad, the breakfast superhero, couldn’t cook. So, he did what any dad would do. He went out to get doughnuts and started a tradition that lasted until I went away to college.

My favorites? Chocolate snowballs (powdered sugar-covered, chocolate whipped cream filled), Boston Creme and strawberry. Oh and pumpkin or apple spice doughnuts.

gluten free ratio rally logo

For this month’s Gluten Free Ratio Rally (in which we all create a recipe based on a ratio – you can learn more at Shauna’s introductory post), Meg thought we should all make doughnuts or fritters. The timing was perfect. School has just started; the air was cool this morning. And I had a whole bottle of canola oil.

My first two attempts at doughnuts were miserable failures. I tried one where you create a yeast sponge that you let sit overnight (hockey pucks) and another with the ratio that everyone else seemed to find workable (sand).

I sat down and did some math from recipes of chefs I admire (Jamie Oliver, Baked, Alton Brown, etc.). My ratio is radically different from the other ones that you will see. I used no eggs. I used a lower flour to liquid ratio. But I ended up with doughnuts that are like eating clouds. They were good plain (I had to taste to make sure), they were excellent with just the glaze (again, I had to taste them to verify) and they were pretty close to perfection once I filled them with cream and dipped them in the glaze again.

My ratio was 3:2:1:1. Flour:Liquid:Sugar:Fat. Pretty simple. You can scale this recipe down if it is just for 2 or scale it up to feed a small army.

If you are going to buy a flour blend, I made some of these with the Cup4Cup flour from Williams-Sonoma (that bag cost $20! You better believe I will be baking with it). You will have equally fantastic results with Jules’ Nearly Normal Flour. Want to blend your own? There is a break down in the recipe notes on how to do this.

Yeast doughnuts are not for the time-pressed, and I made these a little more complicated than just your basic doughnut. There is time involved (lots of waiting). You don’t have to fill yours, or cook raspberries to make a juice. (I also used the pulp to flavor my yogurt and cooked the leftover juice into a syrup for adding to bubbly water).

Think of the doughnut as a blank canvas with infinite possibilities. And then think of just how worth it a warm straight-from-the-fryer doughnut is. (KrispyKreme did not end up all over the country for nothing! Warm doughnuts are a superb treat).

Before the recipe magic, here are links to all the other participants in this month’s event, hosted by Meg at Gluten-Free Boulangerie 

Charissa  from Zest Bakery made Picarones (Sweet potato/pumpkin fritters)
Jenn from Jenn Cuisine made Mini raspberry doughnut cakes
Lisa from Gluten Free Canteen made Apple Butter Maple Syrup Donuts, GF 
gretchen from kumquat made peach cider doughnuts
Brooke from  B & the boy! made Apricot Fritters 
Meg from Gluten-Free Boulangerie made Old-fashioned raised doughnuts & cake doughnuts
Rachel from The Crispy Cook made Chocolate Doughnuts with Chocolate Glaze
Caneel from Mama Me Gluten Free Thai Fried Bananas
Jean Layton made Cinnamon Apple FrittersOK
Silvana from Silvana’s Kitchen Vanilla-Glazed Chocolate Chip Doughnuts 
Claire from Gluten Freedom made Chocolate Coconut or Cinnamon-Glazed Vanilla Cake Donuts 
Jeanette from Jeanette’s Healthy Living made Pumpkin Spice Donuts
Shauna from Gluten-Free Girl & the Chef made Gluten-free yeast doughnuts 
Caliegh from Gluten Free(k) made Beetroot Fritters
TR from Nobody Likes Crumbly Cookies made Sweet Pepper Fritters 
Pete from No Gluten, No Problem made doughnut holes
Britt from GF in the City made fritters
Tara from A Baking Life made Gluten Free Brioche Doughnuts 
Irvin from Eat the Love made Vanilla Doughnuts

Gluten Free Raspberries & Cream doughnuts
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Recipe Type: Breakfast
Author: Mary Fran Wiley
Prep time: 2 hours 30 mins
Cook time: 10 mins
Total time: 2 hours 40 mins
Serves: 6
I really love doughnuts and this recipe has you making every last bit from scratch. But don’t worry. I won’t tell anyone that you decided to fill them with store bought jam and didn’t make a glaze but topped them with powdered sugar instead. No matter what, as long as the dough is right, you can’t go wrong.
Ingredients
  • 160 ml milk (I used SoDelicious), warmed
  • 35 grams sugar
  • 250 grams (2 cups +1 tablespoon) all-purpose gluten free flour*
  • 7 grams (1 t) active dry yeast
  • 40 grams (2.5 T) butter or EarthBalance
  • 1 teaspoon vanilla bean paste (or vanilla extract if you don’t have the paste)
  • Pinch salt
  • 3 tablespoons butter
  • 1/2 cup raspberry juice**
  • 1 cup powdered sugar
  • 1 cup [url href=”http://frannycakes.com/recipes/master-recipes-pastry-cream/”]pastry cream[/url]
  • 1 cup heavy cream or coconut milk cream
Instructions
  1. Measure out your ingredients and prepare a mise en place.
  2. In a small bowl combine warm milk, a teaspoon of your sugar, a tablespoon of your flour and your yeast. Let sit for about 15 minutes – the mixture should have produced a decent amount of foam.
  3. In the bowl of a stand mixer combine the remaining flour, sugar, butter, vanilla and salt.
  4. Add in the yeast mixer and mix to combine. Once combined, turn the mixer speed to low-medium (mine was on 3) and let the dough “knead” for about 10 minutes.
  5. Watch the dough, if it is impossibly sticky add a little more flour a teaspoon at a time. (It was a bit humid in my apartment and I ended up adding 2 teaspoons of flour).
  6. After 10 minutes, place the dough in a greased bowl in a warm spot (my microwave is the warmest spot in my kitchen). Cover with plastic wrap or a damp towel. If you have a spare bowl for your mixer, pop it and the whisk attachment (or any bowl and the beaters for your hand mixer) into the freezer. You need it good and cold to whip the cream.
  7. Let the dough raise for 45 mins-1 hour. It should have just about doubled in size.
  8. Roll out the dough to ½” thickness and cut it into small circles (I used a small cup and they were about 2.5” in diameter.) Place them onto a greased baking sheet. Keep re-rolling the dough until you use it all up. (I got 15 mini-doughnuts from this recipe).
  9. Let them rise for another 45 minutes.
  10. While the doughnuts are raising, melt the 1 ½ tablespoons butter and combine it with ½ cup raspberry juice and ½ cup powdered sugar. Whisk until smooth. If it is too runny, add more powdered sugar, too stiff add more liquid
  11. With about 10 minutes of rising time left, heat 1 quart of oil in a big, deep pot (I used my 5 quart dutch oven). You want it to be about 370 degrees.
  12. Fry the doughnuts for about a minute on each side. You want them to turn a nice golden color.
  13. Set on a cooling rack.
  14. Once all the doughnuts are fried and are cool enough to touch, dip them into the glaze. This first dip doesn’t have to be perfect – it just helps the flavor seep into the doughnut.
  15. Take your bowl and whisk out of the freezer. Beat the heavy cream or non-dairy cream until you have stiff peaks. Add the pastry cream and beat about a minute more, until you have a uniform cream.
  16. Fit a pastry bag with a narrow plain tip and fill it with the filling (the fancy name for this is diplomat cream).
  17. Poke holes in the sides of all of your doughnuts with a skewer and then insert the pastry tip in the hole. Squeeze about 1 ½ tablespoons of filling in each doughnut.
  18. Dip them one more time in the glaze and top with sprinkles (optional).
Notes

*If you are not using a pre-blended flour, you can either use [url href=”http://glutenfreegirl.com/gluten-free-holiday-baking-2010/”]Shauna’s All-Purpose Blend[/url] and add 2 teaspoons xantham gum. Whisk well before using.
Or you can make your own with 90 grams (3/4 cup) tapioca starch, 100 grams (1/2 cup) sweet white rice flour, 60 grams (1/2 cup) sorghum flour. Add 2 teaspoons xantham gum and whisk together well to ensure that the gum is spread throughout the flour.
**I made mine by cooking a half pint of raspberries in 2 cups of water with a half cup of sugar for about 30 minutes – you can use store bought or just use milk and vanilla extract

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Powdered Sugar Doughnuts

gluten free dairy free powdered sugar doughnuts on a wire rackI might have made a third type of doughnuts. How could I not? The mini doughnut pan that I got for my birthday is just so adorable. Blondie picked it out hoping he was going to get some doughnuts…too bad these will probably all be gone by noon.

I am going to have the basic recipe memorized by the time I finish that Next Food Network Star application (shouldn’t be too hard to make it…these doughnuts could take on Bobby Flay in a throwdown any day.)

These are not as inventive as the honey lavender doughnuts or the ginger brown butter ones, but they are darn tasty. And they melt in your mouth. Just like a doughnut should.

You know those little doughnuts that come all stacked up in a plastic bag at a gas station? These are better than that. But just as addictive. And they are gluten and dairy free.

Powdered Sugar Doughnuts
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Recipe Type: Breakfast
Author: Mary Fran Wiley
Serves: 12
Using coconut oil and coconut milk yogurt, you get a lightly sweet doughnut that melts in your mouth. There are instructions in the note to make these vegan with a flax egg.
Ingredients
  • 50 grams (6 tablespoons) sorghum flour
  • 35 grams (3 tablespoons)sweet white rice flour
  • 20 grams (1/6 cup) tapioca starch
  • 15 grams (3 tablespoons) flax
  • 100 grams (1/2 cup) sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons vanilla bean paste (or vanilla extract)
  • 1 egg, lightly beaten or egg replacer for 1 egg (info in notes)
  • 1/4 cup dairy free plain yogurt
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 1/4 cup melted coconut oil
  • 1/4 teaspoon salt
  • 2 cups powdered sugar
  • Coconut oil for brushing the doughnuts
Instructions
  1. Preheat the oven to 375 degrees. Grease the doughnut pan or mini muffin tin.
  2. For the batter: Whisk together flours, sugar, baking powder and salt. In the bowl of a stand mixer, combine wet ingredients and beat together lightly (mixer on medium for about 30 seconds). Add in dry ingredients and mix to combine, scraping down the sides of the bowl a couple of times.
  3. If using a mini doughnut pan, scoop the batter into a pastry bag or a gallon size ziplock bag and snip off the tip/corner. This will save you from a giant mess.
  4. Fill the wells slightly less than half full, or your doughnuts won’t have holes. Bake for 8-12 minutes for minis or 12-15 for full size doughnuts. They are done when a toothpick comes out almost clean. Let sit in the pan for 5 minutes before removing the doughnuts.
  5. Once you remove the doughnuts, wipe out the wells with a paper towel, and re-grease them. This recipe makes 36 mini doughnuts or 10 full size.
  6. Brush the doughnuts with the extra coconut oil while they are still warm and then drop into a bowl of powdered sugar and toss to coat.
  7. For a thicker coating of sugar, brush a second time with oil and drop into the sugar one more time.
Notes

If you want to make these vegan, skip the egg and use a flax egg: 1 tablespoon ground flax and 3 tablespoons warm water stirred together until it is thick and gelatinous.

I used So Delicious Plain Yogurt, but you could use regular plain yogurt (not greek), if that is what you have.

You can swap the flours for 1 cup all puropse blend and 1/2 teaspoon xantham gum (or 1 cup Jules’ Nearly Normal Flour)

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1.2.4

Purple Rice Pudding

Ok, I am 5. I am quite ok with this. I just think purple food is more awesome. Purple cauliflower, purple potatoes and purple carrots are all way more awesome than their normal colored counter parts.

And then, there is purple sticky rice. More purple food? Send it my way. I found this in my mom’s cabinets when I was home. It comes from Williams-Sonoma. It says on the label that it was processed in a plant that handles wheat and tree nuts, but it is just rice. I swear there are no dies.

There is no better way to eat said rice than in a rice pudding that turns a color that you would assume is unnatural. Along the lines of blue ketchup unnatural (do you remember that stuff?). I am going to love the next week. Rice pudding for breakfast & desert. Every day. Want to come over and share?

Purple Rice Pudding

  • 1 1/2 cups milk (I used 2% – skim is for wimps. If you need dairy free, use a second can of coconut milk and then add in some of your favorite non-dairy milk to get the right volume)
  • 1 can coconut milk (the real stuff)
  • 1 teaspoon cardamom (or cinnamon & nutmeg)
  • 1/2 cup sliced toasted almonds
  • 1/4 teaspoon salt
  • 1/2 cup evaporated cane juice (you could use regular sugar, I just happen to have this around from testing recipes in Babycake’s new book).
  • 1/2-3/4 cups raisins
  • 2 cups cooked rice (I used purple sticky rice, but really you could use what ever rice you have – it just won’t be purple)

Heat up the milk to a simmer in a large pot over medium heat. Add the rice and return to a simmer. While that is heating, whisk salt, evaporated cane juice & cardamom together with the coconut milk. Add to your pot as soon as the pot simmers with the rice. Cook until the mixture simmers again and starts to thicken. Remove from heat and add raisins. Put in another bowl and cool until pudding is room temperature or cover and store in the fridge for up to 5 days.

I think that it makes an excellent desert. And it is purple, which makes it even better.