Gluten-free donuts: how to prepare them
For about ten gluten-free donuts, you will need a donut tin, a piping bag, 300 grams of gluten-free cake flour, 125 milliliters of milk, 100 grams of sugar, 75 grams of butter, a packet of dry yeast, and two eggs. There are no limits to creativity when it comes to icing. For example, couverture, a glaze made of icing sugar, and colorful sprinkles or coconut flakes are suitable.
- First, melt the milk with the butter in a saucepan.
- Then mix the flour with the dry yeast and the sugar in a bowl. Add the milk and butter mixture. Add the eggs one at a time to the mixture. Stir until an elastic dough forms.
- Cover the dough with cling film. Let it steep in a warm place for an hour, until the volume has roughly doubled.
- Now grease the donut baking mold and use a piping bag to spread the batter evenly into the mold. Let the dough rise again in the mold for about 15 minutes. Then bake it for about 15 minutes at 150 degrees.
- Wait until the donuts have cooled well before you start decorating. Put couverture or icing on top as a base.
- Then you can add colorful sprinkles, coconut flakes, nut slivers, or similar to the donuts.