Gluten-Free Krispy Kreme Copycat Donuts
There is nothing quite like the taste of a fresh, warm fried donut coated in a sweet classic glaze. With memories and desperation, I developed this gluten-free version of a Krispy Kreme donut recipe. With rich vanilla flavor throughout, a crisp crust with a soft and fluffy center this is the ultimate indulgence.
Ingredients
Cooking Instructions
step 1
In the bowl of a stand mixer combine Tapioca Starch (1 cup), Bob's Red Mill® Gluten Free 1-to-1 Baking Flour (1 cup), Granulated Sugar (1/3 cup), Baking Powder (2 tsp) and Salt (1/4 tsp).
step 2
To the dry mixture add Whole Milk (2/3 cup), Unsalted Butter (2 1/2 Tbsp), Eggland's Best Classic Egg (1), Distilled White Vinegar (1/2 tsp), and Vanilla Extract (1 tsp). Mix together until thick and smooth batter forms.
step 3
Transfer the dough into a large sealable bag.
step 4
Cut parchment paper into 5x5-inch squares and the paper on a tray or baking sheet.
step 5
Cut the piping bag with a ¼-inch slit in the corner. Pipe the donuts onto the center of parchment squares.
step 6
Smooth the top with milk if needed.
step 7
Place the tray in the freezer and chill for at least 20 minutes or until you’re ready to fry.
step 8
In a wide frypan over medium high heat, warm Vegetable Oil (3 cups) to 330 degrees F (165 degrees C).
step 9
Make the glaze. Combine the Powdered Confectioners Sugar (3/4 cup), Vanilla Extract (1 tsp), Corn Syrup (1 Tbsp), Salt (1/4 tsp), and Unsalted Butter (1 Tbsp). Add in the Whole Milk (1 Tbsp) one spoon at a time to control the thickness.
step 10
Using a spatula place the donut, with parchment paper into the hot oil. Cook for 2-3 minutes on each side until golden brown. The donut will separate from the parchment and then you can fish it out. Once cooked, place on a wire rack to cool.
step 11
Place the donut into the glaze, flip and coat the other side.
step 12
Garnish with Sprinkles (to taste) and serve.