Gluten-Free Boston Creme Donut
Indulge in the blissful balance of decadent pastry and creamy custard with these Gluten-Free Boston Creme Donuts—a delicious twist on the classic treat that's perfect for those avoiding gluten. Crafted with gluten-free all-purpose flour and xanthan gum for that tender, airy texture, these baked donuts are filled with a rich, homemade vanilla custard and crowned with a silky, semi-sweet chocolate glaze. With a quick bake time and straightforward preparation, these donuts are a great way to impress at breakfast, brunch, or dessert. Whether serving up for a crowd or savoring solo, these gluten-free delights redefine indulgence, offering all the lusciousness of Boston creme without compromising dietary needs.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Xanthan gum
- 1 cup Whole milk
- 0.25 cup Unsalted butter, melted
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Cornstarch
- 1.5 cups Heavy cream
- 1 cup Semi-sweet chocolate chips
- 0.5 cup Powdered sugar
Instructions
Preheat the oven to 350°F (175°C). Grease a standard donut pan lightly with cooking spray.
In a large bowl, whisk together the gluten-free flour, granulated sugar, baking powder, salt, and xanthan gum until well combined.
In a separate medium bowl, mix together the milk, melted butter, eggs, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined; do not overmix.
Fill each donut well about 2/3 full with the batter using a spoon or piping bag.
Bake for 12-15 minutes or until the donuts are firm and a toothpick inserted into the center comes out clean.
Remove from the oven and let the donuts cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
For the filling, in a small saucepan, whisk together the cornstarch, 1/4 cup sugar and a pinch of salt.
Add 1/2 cup milk gradually, whisking continuously to avoid lumps.
Stir in the heavy cream and cook over medium heat until the mixture thickens and comes to a boil.
Once thickened, remove from heat and stir in 1 teaspoon of vanilla extract.
Let the custard cool completely before filling the donuts.
For the glaze, place the chocolate chips in a heatproof bowl over a pot of simmering water, stirring occasionally until melted and smooth.
Remove from heat and sift in the powdered sugar, stirring continuously until smooth.
To assemble the donuts, use the end of a wooden spoon to poke a hole into the side of each donut, and using a piping bag, fill each donut with the custard.
Dip the top of each donut into the chocolate glaze and place them on a wire rack to set.
Allow the glaze to set for about 10 minutes before serving.
Nutrition Facts
Calories |
4671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.0 g | 300% | |
| Saturated Fat | 138.7 g | 694% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 890 mg | 297% | |
| Sodium | 2471 mg | 107% | |
| Total Carbohydrate | 619.1 g | 225% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 362.4 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 394 mg | 30% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 527 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
