Ok, I admit it. I miss doughnuts. I don’t need a whole box, but sometimes a nice fresh doughnut with a cup of tea on a lazy weekend morning is just what I crave. So, when I saw the recipe for gluten-free coconut doughnuts in Aran Goyoaga’s new cook book Small Plates Sweet Treats, I knew I must give it a shot. We were planning a brunch with friends this past weekend, so it was the perfect excuse to make doughnuts. Being the first time I made fresh doughnuts, it took a bit longer than I expected, but now that I have the hang of it, oh dear. Let’s just hope I don’t make a habit of making them every Sunday morning! Also, I adjusted the recipe a bit to accommodate for allergies and to use what I had in the pantry.
Here you go. Gluten-Free Coconut Doughnuts.
- 2 eggs, room temp
- 1/2 cup cane sugar
- 1 1/4 cup unsweetened coconut milk
- 2 Tbls lemon juice
- 2 tsp vanilla extract
- 1/4 cup melted coconut oil
- 1 cup brown rice flour (plus have more on hand for dusting)
- 3/4 cup + 1 Tbls sweet sorghum flour
- 1/2 cup millet flour
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 1/2 cup coconut flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- canola oil for frying (or other veggie oil)
For the glaze
- 1 cup shifted powdered sugar
- about 1/4 cup unsweetened coconut milk
- pinch of salt
Toppings…What ever you love. We used..
- unsweetened shredded coconut
- cinnamon sugar mix
- powdered sugar
- pure dark chocolate sprinkles
Mix together the first six ingredients. Then, in a separate large bowl, mix together rice flour, sorghum flour, millet flour, potato starch, coconut flour, tapioca flour, baking soda, baking powder, and salt.
Then add the wet ingredients to the dry and mix until it comes together. Knead dough a few times. It may be kinda sticky. I put it in the fridge for about 10-15 minutes to help. When ready, dust work surface with some brown rice flour. Knead the dough some more. It takes a little time for it to come together, hang in there. When ready, dust the top of the dough with some more brown rice flour.
Then, pat down until it is about 1/2 inch – 3/4 inch thick. George helped with this and well…
Now, I didn’t have a 2 inch cookie cutter or doughnut cutter, so we used a glass. Make sure to dust the cutter, or glass, with rice flour.
To make the ‘holes’ I just used a knife to cut them out. Later on, however, when we made a bunch of doughnut holes, Scott fashioned a cutter with the cut top of a milk jug. Place the doughnuts on a baking sheet lined with parchment paper. Re-knead and roll out/ press out the scraps and make more doughnuts! Chill doughnuts for about 15 minutes in the fridge.
Meanwhile, heat about 2 inches of oil in cast-iron pan. Use a candy thermometer and heat oil until it reads about 340 degrees F. Now, this was the first time I ever fried anything, so it took some time for me to get the hang of it. When adding the doughnuts, make sure not to crowd them. I put no more than 3 in at a time. Fry them until they are about a golden brown color. They doughnuts will rise when they are also done. Flip them once, or so, to make sure they brown well on each side. When frying the doughnut holes, I was able to put closer to 6 in a time. They cooked pretty quick. Once you remove them, place them on a drying rack lined with paper towels.
When cooled a bit, get ready to glaze and dress. Whisk together glaze ingredients. Add more coconut milk or powdered sugar to get the glaze the thickness you want.
Dip doughnuts, and holes in glaze and then dunk in toppings of choice. Let cool, dry on a cooling rack.
A little note, we found that for the powdered sugar and cinnamon sugar doughnuts, the toppings held better without having first dunked the doughnuts in the glaze.