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Gluten Free Boston Cream Doughnuts Recipe

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★★★★★

4.7 from 244 reviews

Delicious Gluten Free Boston Cream Doughnuts filled with smooth vanilla pastry cream and topped with a rich dark chocolate ganache glaze. These doughnuts are made with a blend of gluten free flours and are fried to golden perfection, offering a soft, fluffy interior and a beautifully crisp exterior. Perfect for those avoiding gluten but craving a classic, indulgent treat featuring a creamy filling and chocolate topping.

Ingredients

Scale

Vanilla Pastry Cream Filling

  • ½ batch vanilla pastry cream recipe (use half of your prepared vanilla pastry cream)

Gluten Free Doughnuts

  • 10 g (2½ tsp) active dried yeast (or 8g 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 8g psyllium husk powder)
  • 140 g (½ cup + 4 tsp) cold water
  • 160 g (1⅓ cups + 1 tbsp) tapioca starch (or arrowroot, cornstarch, or potato starch)
  • 130 g (¾ cup + 3½ tbsp) millet flour, plus extra for flouring surface (or finely milled brown rice flour)
  • 25 g (3 tbsp) sorghum flour (or light buckwheat, white teff, or oat flour if not sensitive)
  • 5 g (2 tsp) xanthan gum
  • 5 g (1 tsp) salt
  • 8 g (2 tsp) baking powder
  • 1 US large/UK medium egg, cold from fridge
  • 35 g (2½ tbsp) unsalted butter, softened
  • Oil for frying (sunflower oil recommended)

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 Filling: Make half a batch of vanilla pastry cream according to your recipe. Chill it in an airtight container covered with cling film touching the surface to avoid skin. Before filling, bring to room temperature and whisk until smooth.
  2. Activate Yeast: In a small bowl, combine yeast, 10 g sugar, and warm milk. Let sit 10-15 minutes until frothy. (If using instant yeast, skip this step and add yeast directly to dry ingredients.)
  3. Make Psyllium Gel: Mix psyllium husk with cold water in a separate bowl and let sit 30-45 seconds until a gel forms.
  4. Mix Dry Ingredients: In a stand mixer bowl, whisk tapioca starch, millet flour, sorghum flour, xanthan gum, salt, baking powder, and remaining sugar together.
  5. Combine Ingredients: Make a well in dry ingredients. Add egg, yeast mixture, and psyllium gel. Knead using dough hook for 5-10 minutes until smooth and even, scraping bowl sides occasionally.
  6. Add Butter: Add softened butter and knead until fully incorporated. Dough will be soft and sticky.
  7. Chill Dough: Place dough in lightly oiled bowl, cover with cling film, and chill in fridge for 1-2 hours or overnight to firm up for easier handling.
  8. Shape Doughnuts: Divide chilled dough into 8 equal pieces (~88g each). On a floured surface, shape each into a ball, fold corners to center forming a pouch, pinch seams, flip seam side down, rotate with hand in circular motion to tighten, then flatten to ~1-1¼ inch thick and 3 inch diameter.
  9. Proof Doughnuts: Place shaped doughnuts on parchment squares on a baking sheet. Cover lightly with cling film and proof in a warm place (around 79ºF/26ºC) until doubled in size, about 1½ hours.
  10. Heat Oil for Frying: Fill a deep heavy pot or fryer with neutral-flavored oil (sunflower recommended) about 2 inches deep. Heat to 320-330ºF (160-165ºC), maintaining temperature throughout frying.
  11. Fry Doughnuts: Using parchment squares to gently lower doughnuts into hot oil, remove parchment after 10-15 seconds. Fry for 2½ minutes on the first side until deep golden brown, then flip and fry another 2½ minutes. Remove with slotted spoon and drain on paper towels.
  12. Fill Doughnuts: Cool doughnuts until warm or lukewarm. Make a hole with a long thin knife or skewer. Fill pastry cream into piping bag and pipe about 45g of filling into each doughnut until cream emerges from the hole.
  13. Prepare Chocolate Ganache: Place chopped dark chocolate in bowl. Heat heavy cream until just boiling. Pour hot cream over chocolate and let sit 2-3 minutes. Stir until smooth and glossy.
  14. Glaze Doughnuts: Dip top of each filled doughnut into ganache, shake off excess, and let set at room temperature for 10-15 minutes.
  15. Serve and Store: Best served slightly warm or within an hour of frying. Store for up to 5 hours covered lightly with paper towels, tea towel, or in a closed container.

Notes

  • Use a digital scale for precise portioning to ensure even cooking.
  • Chilling the dough overnight improves handleability and dough texture.
  • Maintain oil temperature carefully to avoid greasy or burned doughnuts.
  • Cover pastry cream tightly to prevent skin formation.
  • Proof doughnuts in a warm place or lukewarm oven if kitchen is cold.
  • Doughnuts develop a crisp crust when freshly fried that softens after a few minutes.
  • Use neutral oil with high smoke point like sunflower for frying.
  • Shape doughnuts by hand for best round shape rather than using cutters.
  • Pastry cream can be made 1-2 days in advance and whisked smooth before use.

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

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