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Gluten Free Boston Cream Doughnuts Recipe

★★★★★

4.9 from 130 reviews
  • Author: Charlotte
  • Total Time: 3 hours 30 minutes
  • Yield: 8 doughnuts 1x
  • Diet: Gluten Free

Description

Delight in these Gluten Free Boston Cream Doughnuts featuring a luscious vanilla pastry cream filling encased in a soft, fluffy gluten-free doughnut, topped with a rich chocolate ganache glaze. Perfectly fried to a golden brown, these doughnuts offer a classic dessert experience without gluten.

Ingredients

Scale

Vanilla Pastry Cream Filling

  • ½ batch vanilla pastry cream recipe (prepared as directed)

Gluten Free Doughnuts

  • 10 g (2½ tsp) active dried yeast (or 8 g 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 8 g psyllium husk powder)
  • 140 g (½ cup + 4 tsp) cold water
  • 160 g (1⅓ cups + 1 tbsp) tapioca starch (or equal weight arrowroot, cornstarch or potato starch)
  • 130 g (¾ cup + 3½ tbsp) millet flour, plus extra for flouring the surface (or finely milled brown rice flour)
  • 25 g (3 tbsp) sorghum flour (or light buckwheat flour, white teff flour or oat flour)
  • 5 g (2 tsp) xanthan gum
  • 5 g (1 tsp) salt
  • 8 g (2 tsp) baking powder
  • 1 US large/UK medium egg, cold
  • 35 g (2½ tbsp) unsalted butter, softened
  • Oil for frying (neutral flavor, high smoke point; e.g., sunflower oil)

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: Follow your vanilla pastry cream recipe for the full batch, but only use half of the quantity for filling the doughnuts. Prepare it a day or two ahead, store in an airtight container in the fridge with cling film touching the surface to avoid skin. Before use, bring to room temperature and whisk until smooth and silky.
  2. Activate Yeast: In a small bowl, mix yeast, 10g sugar, and warm milk. Let sit 10-15 minutes until frothy. If using instant yeast, skip activation and add it with dry ingredients.
  3. Make Psyllium Gel: Stir psyllium husk with cold water in a bowl. After 30-45 seconds, a gel will form.
  4. Mix Dry Ingredients: In a stand mixer bowl, whisk tapioca starch, millet flour, sorghum flour, xanthan gum, salt, baking powder, and remaining sugar until combined.
  5. Combine Wet Ingredients: Make a well in the dry ingredients; add egg, yeast mixture, and psyllium gel. Knead with dough hook about 5-10 minutes until smooth, scraping sides to avoid dry patches.
  6. Add Butter: Incorporate softened butter into the dough, kneading until fully blended. The dough will be soft and sticky.
  7. Chill Dough: Transfer dough to a lightly oiled bowl, cover with cling film, and refrigerate 1-2 hours or overnight to firm up and hydrate flours.
  8. Shape Doughnuts: Divide chilled dough into 8 equal pieces (~88g each). On a floured surface, shape each piece into a ball, pinch seams underneath, form a smooth round ball, then flatten to about 1-1¼ inch thickness and 3 inch diameter.
  9. Proof Doughnuts: Place shaped doughnuts on individual parchment squares on a baking sheet. Cover lightly with cling film and proof in a warm place (79ºF/26ºC ideal) for about 1½ hours until doubled in size.
  10. Prepare Frying Station: Heat neutral-flavored oil (like sunflower oil) in a deep heavy pot or fryer to 320-330ºF (160-165ºC). Maintain temperature with a thermometer for even frying.
  11. Fry Doughnuts: Using parchment squares, carefully lower doughnuts into hot oil. After 10-15 seconds, remove paper with tongs. Fry first side 2½ minutes until golden brown, flip and fry another 2½ minutes. Drain on paper towels.
  12. Fill Doughnuts: Cool doughnuts until warm or lukewarm. Make a hole with a long knife or skewer. Transfer pastry cream to a piping bag and fill each doughnut until cream appears at the hole (about 45g each).
  13. Prepare Chocolate Ganache: Put chopped chocolate in a heatproof bowl. Heat cream until just boiling, pour over chocolate, let sit 2-3 minutes, then stir until smooth and glossy.
  14. Glaze Doughnuts: Dip tops of filled doughnuts into chocolate ganache, shake off excess. Let ganache set at room temperature for 10-15 minutes before serving.
  15. Serve and Store: Serve doughnuts slightly warm or within one hour. Store up to five hours lightly covered or in a closed container.

Notes

  • Activation of yeast is not needed if using instant yeast; just mix directly with dry ingredients.
  • Chilling dough overnight improves handling and doughnut texture.
  • Use parchment squares to ease transferring proofed doughnuts to oil and avoid sticking.
  • Maintain oil temperature precisely between 320-330ºF to prevent greasy or burnt doughnuts.
  • Filling doughnuts when lukewarm prevents cracking and aids smooth filling.
  • Use a digital thermometer for accuracy in proofing and frying.
  • You can substitute flours as noted, but millet flour is recommended for fluffiness.
  • Cover pastry cream with cling film on the surface to prevent skin formation.
  • Doughnuts are best enjoyed fresh but can be stored short term as described.
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Keywords: gluten free doughnuts, boston cream doughnuts, vanilla pastry cream filling, chocolate ganache glaze, fried doughnuts, gluten free dessert

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