This gluten-free baked jelly donut recipe is easy enough for anyone to make! Pillowy soft, filled with your favorite jelly or jam, and irresistibly yummy! The donuts are coated in lightly scented with cinnamon sugar for added deliciousness.
The yeasted dough is easy to work with, and the donuts are baked in a muffin pan. There is nothing complicated about this recipe. Even a novice baker can make these gluten-free jelly donuts.
Today I will show you step-by-step how to make these baked jelly donuts. The best part is children LOVE LOVE these donuts.
Step-by-step instructions on how to make
these insanely good gluten-free jelly donuts!
STEP ONE
Prepare the yeast dough. I used instant rapid-rise yeast for this donut recipe. This means you can mix it right into the dry ingredients. No need to proof it first. One less step.
Tip – when you mix the dry ingredients with the wet, start by adding only half the dry and mix well with the wet mixture. Then add the remaining dry ingredients and mix to combine.
STEP TWO
Rest the dough in the fridge for 30 minutes, then roll into a log and cut into 12 even pieces. If you want larger donuts, cut the dough into 9 pieces.
STEP THREE
Shape each piece into a ball and place it in a lightly oiled muffin pan
STEP FOUR
Loosely cover with plastic wrap and proof in a warm oven (80 F) for 90 minutes
STEP FIVE
Bake for 15 minutes or 18 minutes for the larger donuts. They should be golden. Then immediately brush them with butter and roll them in cinnamon sugar. The donuts should be hot when you roll them in sugar, this will help the sugar adhere to the donuts
STEP SIX
Fill the donuts; use a long thin knife to make a hole in the side of each donut, then fill a pastry piping bag with a Bismarck piping tip with your favorite jelly or jam and fill the donuts. If you don’t have the long Bismarck tip, you can use a round piping nozzle
- GET YOUR COOKBOOK
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How much jelly do you use to fill donuts?
I like my donuts to have a lot of filling. However, the rule of thumb is to fill the donuts until the jelly starts coming out of the hole.
To cut back on sugar, I used sugar-free, gluten-free strawberry jam. Feel free to use your favorite jam or jelly as long as it doesn’t have chunks of fruit.
Ways to Shape Baked Donuts
I always like to do things the easiest way possible. So I cut the dough into 12 equal pieces and rolled each into a ball.
If you want the donuts to look perfect, roll the dough out to about 1-inch thickness and using a round cookie cutter 2 or 3-inch diameter cut them out. Re-rolling leftover scraps of dough until the dough is used up.
Why didn’t my donuts rise?
One reason, the yeast is old. Check the date on the package to be sure the yeast is good. And always store the yeast in the fridge to keep it fresh.
The gluten-free dough needs a warm, draft-free environment to prove (rise). I always use my oven at 80 F, so lukewarm. I preheat the oven, turn it off, and place the dough loosely covered with plastic inside to rise.
How long will gluten-free baked jelly donuts stay fresh-tasting?
As will most gluten-free baked goods, they are the freshest immediately after baking. So I typically make them for Sunday brunch or special occasions like kid’s Birthdays.
If you have leftovers, I like to pop them in a microwave for about 20 seconds to give them that soft pillowy texture. However, I recommend eating them on the same day.
Storing?
You should store the gluten-free donuts in an airtight container at room temperature.
Substitutions
Tapioca Starch – you can use arrowroot starch, corn starch,, or potato starch. (Not potato flour)
Egg yolks – the yolks add moisture and keep the crumb tender. For 2 egg yolks, use 1 tablespoon of cooking oil and 1 tablespoon of water
Milk – you can use a dairy-free version
Butter – you can use vegan butter
Sugar – I used granulated sugar to coat the donuts. You can also use powdered sugar or coconut sugar
A quick reminder, when measuring flour and starches, do not dip the measuring cup into the flour; instead, use a spoon, scoop the flour into the measuring cup, and level off with a knife
And there you have it. Gluten-free baked jelly donuts are a lot of fun to make. They are a fun project to do with children. Quick hint, their favorite part is filling the donuts!
Ingredients
- GET YOUR COOKBOOK
Instructions
- 1.
Lightly spray or brush a muffin pan with cooking oil
- 2.
Whisk together flour, tapioca starch, sugar, yeast, baking powder, salt and xanthan gum
- 3.
In a large bowl, whisk together milk, butter, egg yolks and vanilla
- 4.
Add half the dry ingredients to the wet mixture and whisk to combine. Add remaining dry ingredients and mix to combine. The dough will be soft and sticky. Cover the bowl with plastic wrap and set aside to rest in the fridge for 30 minutes. It will allow the gluten-free flour and starch time to absorb the moisture in the dough), which will make the dough less sticky and the butter firm up.
- 5.
Turn dough out onto a lightly floured working surface and form a log about 10 inches long. Cut the log into 12 pieces and roll each piece into a ball using flour if needed, so the dough doesn't stick to your hands
- 6.
Place the balls into the muffin pan and loosely cover with plastic wrap. Let rise (proof) for 90 minutes in a warm place. I do this in a warm (80 F) oven
- 7.
Bake in a preheated oven at 375 for 15 minutes until lightly golden on top.
- 8.
Right out of the oven, brush the donuts with melted butter and roll them in cinnamon sugar. Transfer donuts onto a cooling rack and cool for 10 minutes
- 9.
Fill the donuts by cutting a slit with a sharp thin knife in the side of each donut, about 2/3 deep, and pipe jam with a pastry piping bag and preferably using a Bismarck tip (longer tip) inside each donut. Enjoy!
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