Gluten Free Raspberry

Doughnuts
You’ll love these AMAZING gluten free raspberry
doughnuts. They’re pillowy-soft and fluffy, rolled in a
simple raspberry sugar, and filled with vanilla whipped
cream and a creamy, silky-smooth raspberry curd. They’re
also incredibly easy to make and you’d never know that they’re gluten free!
Course Dessert
Cuisine Gluten Free
Prep Time 1 hour
Cook Time 30 minutes
Proof Time 1 hour 15 minutes
Total Time 2 hours 45 minutes
Servings 8 doughnuts
Author Kat | The Loopy Whisk
Ingredients
Raspberry curd:
150 g (1¼ cups) fresh or frozen raspberries
30 g (2 tbsp) freshly squeezed lemon juice
75 g (¼ cup + 2 tablespoons) caster/superfine or granulated sugar
1 US large/UK medium egg, room temperature
1 US large/UK medium egg yolk, room temperature
¼ tsp salt
55 g (½ stick) unsalted butter, cubed
½ tsp vanilla bean paste (or 1 tsp vanilla extract)
Gluten free lemon brioche dough:
15 g (3 tbsp) whole/rough psyllium husk (If using psyllium husk powder, use
only 13g.)
180 g (¾ cup) warm water
50 g (¼ cup) caster/superfine or granulated sugar
zest of 1 lemon (Ideally, use organic unwaxed lemons.)
 160 g (1⅓ cups + 1 tbsp) tapioca starch (You can use an equal weight of
arrowroot starch, cornstarch (US)/cornflour (UK) or potato starch instead.)
135 g (1 cup) millet flour, plus extra for flouring the surface (You can use an
equal weight of finely milled/ground brown rice flour instead, but your
doughnuts might be slightly less fluffy.)
25 g (3 tbsp) sorghum flour (You can use an equal weight of light
buckwheat flour, white teff flour or oat flour instead. Use the latter only if
you're not sensitive to oats.)
6 g (2 tsp) instant yeast (If using active dry yeast, use 8g.)
6 g (1½ tsp) baking powder
5 g (2 tsp) xanthan gum
5 g (1 tsp) salt
100 g (⅓ cup + 1½ tbsp) whole milk, warm
1 US large/UK medium egg, room temperature
35 g (2½ tbsp) unsalted butter, melted
Raspberry sugar:
150 g (¾ cup) caster/superfine or granulated sugar
15 g (½ cup) freeze-dried raspberries
Vanilla whipped cream:
115 g (½ cup) heavy/double cream, cold from the fridge
15 g (2 tbsp) powdered/icing sugar
½ tsp vanilla bean paste (or 1 tsp vanilla extract)
fresh raspberries, for decorating (optional)
You will also need:
oil for frying (The best oil for frying is one that’s neutral in flavour and has a
high smoking point. I like to use sunflower oil.)
Instructions
Raspberry curd:
1. Add the raspberries to a small saucepan and cook them over medium heat
until they've completely softened and released their juices.
2. Pass the softened raspberries though a sieve, placed over a small bowl or
jug, to remove the seeds and other solids. You should get about 80g or
about ⅓ cup of raspberry juices.
 3. Return the raspberry juices to the saucepan and add the lemon juice. Set
aside until needed.
4. In a heat-proof bowl, whisk together the sugar, egg, egg yolk and salt until
slightly fluffy and paler in colour (no need to use a stand or a hand mixer
for this, just whisk them briefly together by hand with a balloon whisk).
5. Cook the raspberry-lemon juice mixture over medium heat until it only just
comes to a boil (but don't allow too much moisture to evaporate, remove it
from the heat as soon as it comes to a boil).
6. Add the hot raspberry juices to the egg-sugar mixture in a slow drizzle,
whisking constantly until you've added all the juices.
Tip: This tempers the egg and egg yolk, and prevents your raspberry curd
from splitting or curdling when you cook it.
7. Return the mixture to the saucepan and cook it over low heat with constant
stirring until thickened so that it thickly coats the back of a spoon or
spatula. This should take about 4-6 minutes. Don't allow the raspberry curd
to come to a boil – you shouldn't see any bubbles forming.
8. Once thickened, remove from the heat and stir in the butter until it's fully
melted. Add the vanilla and mix well.
9. Pour the finished raspberry curd into a bowl or heat-proof container and
cover it with a sheet of plastic wrap/cling film. Make sure that the plastic
wrap/cling film is in direct contact with the surface of the raspberry curd –
this will prevent skin formation. Allow it to cool completely to room
temperature, then chill it in the fridge for at least 1 hour or until thickened.
(You can also prepare the raspberry curd a day or two in advance and keep
it in the fridge until needed.)
Gluten free lemon brioche dough:
1. To make the dough, I recommend using a stand mixer fitted with the dough
hook attachment. You can also make the dough by hand, but the mixer
makes it much easier and results in a smoother dough.
2. Make the psyllium gel: In a bowl, mix together the psyllium husk and warm
water. After about 30-45 seconds, a gel will form.
3. Add the sugar and the lemon zest to the bowl of the stand mixer, and use
your fingertips to rub the zest into the sugar.
 Tip: This helps to release more essential oils from the zest, and it will make
your dough even more lemony and aromatic.
4. Add the tapioca starch, millet flour, sorghum flour, instant yeast, baking
powder, xanthan gum and salt, and whisk everything together until
combined.
Tip: If using active dry yeast instead, you need to activate it first. Mix
together the active dry yeast, 1-2 tbsp of the sugar and the warm milk. Set
aside for 10-15 minutes, or until the mixture starts frothing. Then, add it to
the dry ingredients along with the psyllium gel, egg and melted butter.
5. Make a well in the middle of the dry ingredients and add the psyllium gel,
warm milk, egg and melted butter.
6. Knead the dough until smooth and all the ingredients are evenly
incorporated, then knead for a further 4-5 minutes (if using a stand mixer)
or 6-8 minutes (if kneading it by hand). Use a rubber spatula to
occasionally scrape along the sides and bottom of the bowl to prevent any
dry patches of unmixed flour.
Tip: This extra kneading time will make the dough EXTRA smooth, which is
the key to beautiful gluten free doughnuts.
7. The final dough will be slightly sticky to the touch – that’s okay, you’ll be
working on a lightly floured surface so it shouldn’t be a problem. Resist the
temptation to add more flour to the dough, as that can make the final
doughnuts too dense and dry.
Tip: If you find the dough too sticky to easily handle (even on a floured
surface and with floured hands), you can chill it in the fridge for about 1 hour
before proceeding to the next step. This will give the flours in the dough time
to properly hydrate and also firm up the butter in the dough – both of these
factors will make the dough firmer, less sticky, and therefore easier to handle.

Shaping the doughnuts:

1. Divide the dough into 8 equal portions, each should weigh about 95g.
2. Shape each portion of the dough into a smooth ball and place it on a small
(4-inch/10cm) square of parchment/baking paper.
Tip: The doughnuts will proof on these parchment/baking paper squares, as
that makes it much easier to transfer them into the frying oil later on.
 3. Gently pat each dough ball down until it's about 1¼ inch (3-3.5cm) thick
and about 2½ inches (6.5cm) in diameter.
Proofing the doughnuts:
1. Proof the doughnuts in a warm place for about 1 hour 15 minutes to 1 hour
30 minutes or until about doubled in size. Lightly cover them with a sheet of
plastic wrap/cling film to prevent them from drying out during proofing.
Tip: If your kitchen is on the cold side, you can proof them in a lukewarm
oven (the ideal proofing temperature is around 79ºF/26ºC). I usually place a
cup of hot water inside the oven, to maintain a fairly humid environment.

Raspberry sugar:
1. In a high-speed food blender or food processor, blend about 50g (¼ cup) of
the sugar with the freeze-dried raspberries until you get a fairly fine, pink
powder. Pass it through a sieve to remove any seeds.
2. Add the rest of the sugar and mix well until evenly combined. Set aside until
needed.
Frying the doughnuts:
1. After the doughnuts have been proofing for about 1 hour, you can start
setting up your “frying station”. For this, you can use a large heavy-duty
pot or deep pan, a large cast iron pot or a deep fryer if you have one. If
you’re using a pot or a deep pan, make sure that you fill it with enough oil
so that the oil is at least 2 inches (5cm) deep.
Tip: The best oil for frying is one that’s neutral in flavour and has a high
smoking point. I prefer to use sunflower oil, but you can use your favourite
frying oil instead (so long as it fulfils those requirements).
2. Heat the oil to about 320ºF (160ºC), and make sure to maintain this
temperature throughout the frying process (you might need to adjust your
stove’s heat to do so).
Tip: At this temperature, the doughnuts will get beautifully golden-brown by
the time they’re fully cooked through and they’ll absorb only a very minimal
amount of oil (pretty much negligible). A lower oil temperature can leave
them pale and can also result in them absorbing some of the oil, which can
make them greasy. A higher oil temperature will cause them to brown too
much and too quickly.
 3. Once the doughnuts have doubled in volume, carefully place them into the
hot oil. Use the squares of parchment paper to help you lower the
doughnuts into the oil. After 10-15 seconds, you can use kitchen tongs to
remove the squares of parchment paper out of the oil.
The number of doughnuts that you’ll be able to fry at the same time will
depend on the size of your pot, pan or fryer. Don’t crowd them together too
much.
4. Fry the doughnuts on this first side for about 2½ minutes or until deep
golden brown, then flip them over. Fry them on the other side for a further
2½ minutes or until deep golden brown.
5. Use a slotted spoon to remove the doughnuts out of the oil and onto a
large plate or wire rack lined with paper towels. Make sure to drain your
doughnuts properly before placing them onto the paper towels.
Tip 1: I like to cover them with a layer of paper towels on top as well, just to
absorb any oil on top of the doughnuts.

Tip 2: Note that the doughnuts will initially have a crisp crust immediately
out of the hot oil, but the crust will soften after a minute or two.

Assembling & decorating the doughnuts:

1. While the doughnuts are still hot, roll them in the raspberry sugar until
they're evenly (and generously) coated.
2. Place the sugar-coated doughnuts on a wire rack or platter and allow to
cool until warm or lukewarm. Don't fill the doughnuts while they're hot,
otherwise the fillings will ooze out of them.
3. Whip the heavy/double cream with the powdered/icing sugar and vanilla
until firm peaks form.
4. Transfer the whipped cream and the raspberry curd into two separate
piping bags fitted with large round piping tips.
5. Make a hole in each doughnut with a long thin knife.
6. Fill each doughnut first with some whipped cream and then with raspberry
curd. The doughnut is completely filled when the raspberry curd starts
coming out of the hole.
7. Decorate the doughnuts with an extra dollop of whipped cream on each
hole. You can also place a fresh raspberry on each dollop of cream as a
finishing touch.
Serving and storage:
1. The gluten free raspberry doughnuts are at their best while they’re still
slightly warm or within a few hours of frying.
2. You can store un-filled doughnuts in a closed container for about 2 days.
Just before serving, re-heat them briefly in the microwave for 15-20
seconds. This will return them to their original pillowy softness.
Don't store filled doughnuts, as you can't reheat them when filled.
Recipe by The Loopy Whisk (www.theloopywhisk.com).