Gluten Free

Gluten-free jam-filled doughnuts

Next time you're craving doughnuts, why not make your own? These goodies are made from a gluten-free batter, and filled to the brim with a sweet raspberry jam - delish!
16 doughnuts
1H 25M

For more delicious topping ideas, check out our collection of 4 ways with gluten-free doughnuts.


Jam filling


1.Combine sifted flours, yeast and sugar in a large bowl.
2.Beat eggs, butter, vanilla and 1 cup of the milk in a large bowl with an electric mixer on medium speed for 3 minutes. Add remaining milk and the flour mixture, 1 cup at a time, beating until combined and smooth.
3.Spoon mixture into a large piping bag fitted with a plain 2cm piping tube.
4.Holding the piping bag directly over the top of an oven tray lined with baking paper, squeeze until batter makes a 6cm round; repeat to make 16 in total. Using a wet fingertip, pat down any peaks on top. Spray doughnuts with cooking oil spray. Cover with plastic wrap; stand in a warm place for 40 minutes or until doubled in size.
5.Heat oil in a large deep frying pan to 180°C (see notes). Using a pair of scissors, cut baking paper into squares around the doughnuts. Pick up the doughnuts with baking paper and gently place, one at a time, upside-down, into the hot oil. (The baking paper will fall off as the doughnut cooks; remove baking paper from oil with tongs.) Cook for 5 minutes on each side or until golden brown. Remove from oil using a slotted spoon; drain on paper towel.
6.Toss hot doughnuts in caster sugar; cool slightly.
7.Fill a large piping bag fitted with a 1cm plain piping tube with [raspberry jam](|target=”_blank”). Pierce the top of each doughnut with the piping tube and gently pipe jam directly into the doughnut until it starts to squeeze out of the top. Serve immediately.

Use a thermometer suitable for deep-frying to get an accurate temperature. Doughnuts are best eaten just after they’re cooked. Doughnuts will firm on standing, so microwave on High (100%) in 10-second bursts until warm and soft.


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