Gluten Free

Gluten-free lemon-glazed doughnuts

Making doughnuts from scratch is so rewarding - especially when they are gluten free and covered in a delicious lemon glaze like these ones!
16 doughnuts
1H 20M

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

Ingredients

Lemon glaze

Method

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.Pipe mixture onto two oven trays lined with baking paper, into 7cm circles. 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 3 minutes on each side or until golden brown. Remove from oil using a slotted spoon; drain on paper towel.
6.Sift 2 cups gluten-free icing sugar into a medium bowl. Add ¼ cup lemon juice; stir until smooth.
7.Dip cooled doughnuts, upside-down, into lemon glaze. Transfer to a wire rack. Stand until set. 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.

Note

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