Gluten-Free Custard Filled Donuts
Indulge in the irresistible charm of these homemade Gluten-Free Custard Filled Donuts, a recipe that seamlessly combines fluffy, golden-brown perfection with a creamy vanilla-infused custard center. Crafted with gluten-free all-purpose flour and xanthan gum, these donuts are a dream come true for those following gluten-free diets without compromising on taste or texture. The dough is carefully prepared with instant yeast and enriched with butter, milk, and eggs, creating a pillowy base that’s fried to perfection. Meanwhile, the silky custard, made with rich egg yolks, cornstarch, and fragrant vanilla bean paste, adds a luscious burst of flavor to each bite. Ideal for special occasions or simply a sweet treat at home, these donuts are proof that gluten-free baking can be luxurious and indulgent. Whether served warm or at room temperature, they promise to be a show-stopping addition to your dessert repertoire!
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Recipe Information
Ingredients
- 280 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 2 teaspoons Instant yeast
- 50 grams Granulated sugar
- 0.5 teaspoon Salt
- 250 milliliters Whole milk
- 60 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 1000 milliliters Oil (for frying)
- 4 large Egg yolks
- 30 grams Cornstarch
- 100 grams Granulated sugar (for custard)
- 500 milliliters Whole milk (for custard)
- 1 teaspoon Vanilla bean paste
Instructions
In a large mixing bowl, combine gluten-free flour, xanthan gum, instant yeast, granulated sugar, and salt.
In a small saucepan, heat 250ml milk and 60g butter over low heat until butter is melted. Let it cool until lukewarm.
Add milk mixture, vanilla extract, and 2 beaten eggs to the dry ingredients, mixing with a spatula until a dough forms.
Cover the bowl with a clean cloth and let the dough rise in a warm place for about 1 hour or until doubled in size.
While dough is rising, prepare the custard. In a medium bowl, whisk together 4 egg yolks, 30g cornstarch, and 100g sugar until smooth.
Heat 500ml milk and 1 teaspoon vanilla bean paste in a saucepan over medium heat until just about to boil.
Gradually whisk hot milk into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens and boils. Boil for 1 minute, then remove from heat.
Strain the custard through a fine mesh sieve into a bowl, cover with plastic wrap (press it directly onto custard surface), and let it cool in the refrigerator.
Turn the risen dough onto a lightly floured surface and gently roll out to about 1/2 inch thick. Use a round cutter (about 3 inches in diameter) to cut out donuts.
Let cut donuts rest for about 20 minutes covered with a cloth.
Heat oil in a deep fryer or heavy-bottom skillet to 180°C (350°F). Fry donuts in batches for 2-3 minutes on each side until golden brown.
Remove donuts with a slotted spoon and drain on paper towels.
Once donuts are cool enough to handle, fill a piping bag fitted with a round tip with the custard.
Poke a hole in the side of each donut with a knife and fill with custard until donuts feel plump.
Serve warm or at room temperature. Enjoy your delicious gluten-free custard-filled donuts!
Nutrition Facts
Calories |
11888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1108.2 g | 1421% | |
| Saturated Fat | 195.5 g | 978% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1324 mg | 442% | |
| Sodium | 1708 mg | 74% | |
| Total Carbohydrate | 473.4 g | 172% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 193.9 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 13.3 mcg | 66% | |
| Calcium | 1094 mg | 84% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1374 mg | 29% | |
*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.
