Gluten Free Chocolate Donuts
These Gluten Free Chocolate Donuts are a tasty decadant treat. They are a yeasted and fried donut made with a Gluten Free flour mix and then covered in dairy free chocolate and sprinkles.
Prep Time10 mins
Cook Time6 mins
Total Time2 hrs
- 1 Cup Arrowroot
- 1/3 Cup Coconut Flour
- 1/4 Cup Cocoa
- 2 Tablespoon Sugar coconut, maple etc. (or 2 Tablespoon maple syrup/rice malt syrup and reduce milk by 2 Tablespoon)
- 1 teaspoon dried instant Yeast
- Pinch Salt
- 1/4 Cup plus 1 Tablespoon Milk of choice
- 2 Tablespoons Coconut Oil
- 1 Egg
- Extra Sugar for dusting
- 50 grams melted chocolate
Combine the flours, cocoa, sugar, yeast and salt in a bowl. Make a well in the centre.
In a small saucepan, place the milk and coconut oil and warm over a low heat until the coconut oil has melted and the milk is warm to touch. This should not boil or bubble. Add the egg and lightly whisk.
Pour the wet ingredients into dry ingredient well and stir until combined. The mixture will be sticky.
Knead the dough; either by hand or using the hook attachment on a kitchen stand mixer until the dough is smooth and shiny (2-5 minutes). Place the mixture in a greased bowl and cover with a cloth. Place in a warm area to rise for 1 1/2 hours.
Knead again on a greased surface for 2 minutes or until smooth and then roll out the dough until it’s 2 to 2.5cm thick.
Use an 8cm round cutter (I used an egg ring) to cut out donut shapes. Cut out as many shapes as will fit on the dough and then reroll the remains and cut more. The left over dough can be used to make extra donut holes. Use a 3.5cm round cutter (I used a piping tip) to cut out centres. Place the donuts and holes on a piece of baking paper and leave to rest for 15 minutes. (I re-rolled the holes to get an extra donut)
Heat oil in medium sized saucepan to 180°C. If you don’t not have a thermometer be like me and just wing it. Allow 5-10 minutes for the oil to heat up over a medium temperature. The oil is ready when the donut floats to the top and the oil bubbles when the donut is added. Use a donut hole as a tester.
Place the donuts and holes in the oil and cook, for approximately 90-120 seconds on one side and then flip and cook for a further 90-120 seconds. The donuts should be a crispy on each side. The time will vary according to the size of the donuts and the temperature of the oil. If the oil is too hot the donuts will be dark on the outside and uncooked in the middle. Do not over crowd the saucepan with the donuts, 1 or 2 at a time is enough.
If rolling the donuts in the cinnamon sugar do so when they are hot and then serve.
If topping with melted chocolate over the top do so when cooled and then decorate with sprinkles, coconut etc.