The smell of these fresh batch of donuts will bring you back to childhood!
The light fluffy texture of these donuts are irresistible. The recipe is gluten free, using a combination of healthy, wholegrain flours like buckwheat, sorghum and rice. Baking any bread or pastries without gluten can be tricky as without the gluten protein, the dough can be crumbly and not hold it's shape. I've used a pea protein to substitute for the missing gluten protein in the gluten free flours as well an amazing gluten free bread flour mix from The Source Bulk Foods, stores found across Australia.
They are fried to perfection but not oily at all. Fried foods purchased outside can be quite unhealthy as they are often fried with polyunsaturated oils like corn or sunflower oil which is unstable at high temperatures and release harmful compounds. We've used Avocado oil in this recipe for frying as it has a high smoke point and is mostly comprised of monounsaturated fats. I would recommend to spend a little extra on purchasing a good quality oil to fry with, especially if you don't fry much at home.
You could also try brushing them with oil and baking them in the oven or cook them using an air fryer. We did this the traditional way of proofing the dough and then frying them.
Ingredients:
For the donuts:
- 200 gram Gluten Free Bread Flour Mix
- 100 gram rice flour
- 30 gram pea protein, about 3 tbsp
- 1 tsp baking powder
- 14 gram active dry yeast, 2x 7 gram sachets
- 180mL warm plant milk, rice milk used in this recipe
- 1 tbsp coconut sugar
- 50 gram maple syrup
- 45 gram hemp oil, about 3 tbsp
- 2 eggs
- a pinch of salt
- Oil for frying. Avocado oil used for this recipe
For the matcha cream:
- 1 can chilled coconut cream 250 gram, the cream will seperate form the liquid
- 100 gram pot set greek yogurt, the thicker the better
- 6 gram good quality matcha powder, about 1 tbsp
- 40 gram icing sugar, about a heaped 1/4 cup OR the equivalent in maple syrup
For the matcha sugar:
- 1 tsp good quality matcha powder
- 80 gram raw sugar
How to:
Day 1:
- Activate the yeast in the warm milk and sugar. Stir gently and leave it aside for 10 minutes. It will start to foam.
- Add the flours, pea protein, baking soda and a pinch of salt into a bowl. Mix evenly and form a well in the centre.
- Crack in the eggs into the well, add the yeast mixture, maple syrup and oil.
- Start mixing in a bowl and roll it on a clean surface using your hands. If you have a stand mixer and hook, you can use that too.
- Continue to knead the dough for about 2-3 minutes until it forms a smooth ball.
- Place this into an oiled dish, cover and leave it overnight in the fridge. This is the first proof of the yeast.
Day 2:
- Take the dough out of the fridge, pinch a small amount and roll them into small golf ball shapes. Flatten them until they are 2cm thick and lay them on some baking paper.
- Let them proof again for the second time in a warm place covered with a warm damp towel until they have almost doubled in size. This can take about 20-30 minutes.
- While this is proofing, whisk all the ingredients for the matcha yogurt cream together for 2-3 minutes and place this in the fridge.
- Start heating up the avocado oil in a deep pan. Place a wooden spoon in to check if it is hot enough. If bubbles start to form around the wooden spoon, you're ready to fry.
- Place in 2-3 pieces of the dough into the oil at a time. Fry each side for roughly 2 minutes, watching it carefully so it does not burn.
- Allow them to cool, fill with the matcha cream and dip them in the matcha sugar coating.
- Eat them while they are still warm :)