Check out this delicious gluten-free iced donut recipe that is fun to make at home!
Gluten-free Iced Donuts with Granola
Breakfast Food | Snack Food
Fun to make at home with air fryer- gluten free donuts!
- 520 grams Gluten-Free Pastry Flour Mix, recipe below
- ½ tsp psyllium husk
- 1 Tbsp instant yeast
- ¾ cup whole milk
- 1/3 cup cane sugar
- 2 teaspoons kosher salt
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 4 Tbsp unsalted butter, cut into 1/2” cubes, at room temperature, plus more for greasing the bowl
- Pure olive oil for frying
- ¼ cup whole milk
- 1 tsp vanilla extract
- 2 cups confectioner’s sugar
- 1 cup Park Lane Pantry granola
- 1 cup unsalted butter, room temperature
- 3 cups confectioners sugar
- 2-3 Tbsp heavy cream
- 1 tsp vanilla extract
- pinch of salt
- food coloring
- ix: 400 grams white rice flour
- 300 grams tapioca flour
- 150 grams corn starch
- 100 grams millet
- 50 grams milk powder
Gluten-free Pastry Flour Mix
- Add all Gluten-Free Pastry Flour Mix ingredients to a large container and shake until the color becomes uniform.
- Add 520 grams of the Gluten-Free Pastry Flour Mix, psyllium and yeast into the bowl of a stand mixer. Whisk them together on low speed.
- Add milk to a small pot and heat over low heat until just warm. Turn off heat.
- With the stand mixer running at low speed, add the sugar, salt and warm milk to the flour mixture.
- With the mixer still running at low speed, add 1 egg at a time until the eggs are fully incorporated into the batter. Add the vanilla extract. Scrape the sides of the bowl and run the mixer for 5 minutes until the batter is airy and light.
- Scrape the sides of the bowl again and, with mixer running at low speed, add the butter, one cube at a time, until fully incorporated into the batter.
- Turn the dough onto a lightly-floured surface.
- Wet your hands, pat the dough and shape it into a large ball. Put the ball of dough in a greased bowl and cover with plastic wrap. Let it sit in a warm place in the kitchen for 1 hour.
- Turn the dough out onto a lightly-floured piece of parchment paper and roll it out to 1 inch thickness. Place in the freezer for 10 minutes.
- Using a 3-inch donut cutter, cut out 8 rounds from the dough and cut holes in the middle of each.
- Set a dutch oven over medium-high heat and pour in enough olive oil to fill the pot 1/3 of the way. Heat the oil to 350 F.
- Using a slotted spoon, gently lower donuts one by one into the hot oil.
- Fry the donuts for 30 seconds on one side, then 45 seconds on the other side, then another 30-45 seconds on the first side again until the donuts are a deep golden brown.
- Remove the donuts to a baking rack set over a baking sheet.
- Add the milk and vanilla extract for the glaze to a bowl and whisk together. Continue whisking as you add the confectioners’ sugar and blend until all lumps have been smoothed
- Dunk the warm donuts into the sugar glaze and return them to the cooling rack.
- Make the frosting in the bowl of the stand mixer. Beat the butter on medium speed until smooth.
- Add the powdered sugar and mix on low speed, gradually increasing the speed for another 1-2 minutes
- Add the heavy cream, vanilla extract, salt, and option food coloring and continue mixing until everything is well combined
- Top donuts with icing and a sprinkle of Park Lane Pantry granola