Gluten Free Strawberry Lemonade Donuts

Prep Time 105 mins
Cook Time 20 mins
Cooling Time 15 mins
Total Time 2 hrs 20 mins
Cooking Method:
Difficulty: Intermediate
Servings: 8
Calories: 280 per Serving
Ingredient
    Vanilla Bean Donuts
  • 3 Tbsp Psyllium Husk Powder (26g)
  • 1 ½ Cup Warm Water (360g)
  • 1 ⅓ Cup + 1 Tbsp Tapioca Starch (160g)
  • 1 ⅓ Cup + 1 Tbsp Gluten Free Flour Blend (With Xanthum Gum) (160g)
  • 2 Cup Millet Flour (270g)
  • 6 Tbsp Oat Flour (Or Sorghum) (50g)
  • ½ Cup Granulated Sugar (100g)
  • 4 Tsp Instant Yeast (12g)
  • 1 Tbsp Baking Powder (12g)
  • 2 Tsp Salt (10g)
  • ¾ Cup + 1 Tbsp Milk (I used Oat) (200g)
  • 1 Tbsp Vanilla Bean
  • 2 Large Eggs (Room Temp)
  • 5 Tbsp Unsalted Butter Melted (70g)
    • Strawberry Lemonade Icing
  • 2 Cups Powdered Sugar (240g)
  • ½ Cup Milk (120mL)
  • 1 Tsp Strawberry Extract
  • 1 Tsp Lemon Extract
  • 2 Tsp Lemon Zest
  • 1 Tsp Vanilla Extract
  • 1 Tbsp Chopped Freeze Dried Strawberries
Preparation
  1. 1
    Vanilla Bean Doughnuts
    1. Take 1 ½ Cup Water and place into microwave for 30 seconds-1 minute.
    2. Whisk in 4 Tbsp (26g) Psyllium Husk Powder. Set aside for 30-45 seconds until gel is formed.
    3. In the bowl of your stand mixer, add 1 ⅓ Cup + 1 Tbsp (160g) Tapioca Starch, 1 ⅓ + 1 Tbsp (160g) Gluten Free Flour blend, 2 Cups (270g) Millet Flour, 6 Tbsp Oat Flour, ½ Cup (110g) Granulated Sugar, 4 Tsp (12g) Instant Yeast, 1 Tbsp (12g) Baking Powder, 2 Tsp (10g) Salt and whisk together.
    4. Make a well in the center of the dry ingredients then add in the water and psyllium husk mixture.
    5. Warm ¾ Cup (200g) Milk in the microwave for 30 seconds, place in the center of the dry ingredients.
    6. Add the 2 Large Eggs and 1 Tbsp Vanilla.
    7. Melt and cool 5 Tbsp Unsalted Butter. Once cooled add into the other wet ingredients.
    8. Using the dough hook attachment, knead the dough until smooth at low speed and all the ingredients are well incorporated. Knead for another 4-5 minutes on medium speed.
    9. The dough will be very sticky and that's okay. Place dough in the refrigerator for 1 hour.
    10. Remove the dough, lay down plastic wrap, sprinkle about ½ of Tapioca Starch or Gluten Free Flour, scoop dough onto the floured surface.
    11. Roll or smash until the dough is 1 inch high. Grab a medium size cookie cutter and begin to cut the circles for the doughnuts. Use an icing piping tip or a bottle cap to cut out the center (save the center to make doughnut holes).
    12. Cut out squares of parchment paper and place each cut out doughnut onto the parchment paper.
    13. Roll each doughnut hole and set them aside on a lined baking sheet.
    14. Turn on your oven to 170°F (or the lowest temperature your oven will allow) and let it preheat. Turn it off then place your donuts and donut holes into the oven for about 1 hour and 15 minutes or until they have doubled in size.
    15. Using a large cast iron skillet, add in about 3 inches of neutral oil, I used vegetable.
    16. Heat the oil to about 320°F (160°C).
    17. Use the squares of the parchment paper to lower the doughnuts into the hot oil. After the doughnut separates from the parchment paper you can remove it using tongs (this should be possible after about 15-30 seconds).
    18. Fry the doughnuts for about 2-2 ½ minutes on each side. Pay close attention because these will brown quickly.
    19. Remove doughnuts from the oil and allow to drain on a wire rack.
    20. Allow the doughnuts to cool for about 15 minutes before adding icing.
  2. 2
    Strawberry Lemonade Icing
    1. In a large mixing bowl add 2 Cups (240g) Powdered Sugar, ½ Cup Milk, 1 Tsp Strawberry Extract, 1 Tsp Lemon Extract, 1 Tsp Vanilla Extract, and 1 Tsp Lemon Zest and mix until smooth.
    2. Chop, or pulse, 1 Tbsp Freeze Dried Strawberries. Reserve a bit for garnish.
    3. Add frosting to doughnuts by dipping or spooning the icing onto doughnuts. Sprinkle with freeze dried strawberries.
    4. For a thicker icing to drizzle on top, add ½ Cup of Powdered Sugar to the remaining icing and drizzle across the donuts.
Note

Proofing Tip: Proofing the donuts in a warm (but off) oven speeds up the rise—just don’t skip this step or your donuts will be dense.

Don’t Overheat the Oil: Keep the oil around 320°F to avoid burning the donuts on the outside while leaving them raw inside.

Use Parchment Paper Squares: They make it easier to transfer soft dough into the oil without deflating the donuts.

Flavor Boost: Add a little lemon zest to the dough itself if you want even more citrus brightness.

Chill the Dough: Cold dough is easier to shape and helps hold the donut shape during frying.

Keywords: Gluten-Free

Thank you for trying out this recipe! We hope you enjoy making and sharing this delightful treat with your loved ones.