Cooking and Serving: 40 minutes | 36 donut holes
Ingredients
3 cups (420 g) Gluten Free Bread Flour | 6 tablespoons (30 g) unsweetened cocoa powder | ¼ teaspoon cream of tartar
Description
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes | Servings: 36 donut holes
Ingredients
3 cups (420 g) Gluten Free Bread Flour
6 tablespoons (30 g) unsweetened cocoa powder
¼ teaspoon cream of tartar
¾ cup (150 g) granulated sugar
2 teaspoons (6 g) instant yeast
2 teaspoons (12 g) kosher salt
2 tablespoons (28 g) unsalted butter, at room temperature
2 tablespoons (28 g) neutral cooking oil, (like canola, grapeseed, peanut)
1 cup (8 fluid ounces) milk, at room temperature
Oil, for frying (I used a combination of equal parts canola oil and
2 cups (230 g) confectioners’ sugar
½ cup (40 g) unsweetened cocoa powder
¼ cup (84 g) pure maple syrup
3 to 6 tablespoons lukewarm milk
Instructions
GLUTEN FREE CHOCOLATE DONUT HOLES
Prep Time: 20 minutes mins.
Cook Time: 20 minutes mins.
Rising and chilling time: 13 hours hrs.
Yield: 36 donut holes.
These rich, tender gluten free chocolate donut holes taste just like Dunkin.
Donuts Munchkins, but gluten free!
FOR THE DONUTS
3 cups (420 g) Gluten Free Bread Flour.
sprinkling (you must use this blend; please click thru for full details).
6 tablespoons (30 g) unsweetened cocoa powder.
¼ teaspoon cream of tartar.
¾ cup (150 g) granulated sugar.
2 teaspoons (6 g) instant yeast.
2 teaspoons (12 g) kosher salt.
2 tablespoons (28 g) unsalted butter, at room temperature.
2 tablespoons (28 g) neutral cooking oil, (like canola, grapeseed, peanut).
1 cup (8 fluid ounces) milk, at room temperature.
Oil, for frying (I used a combination of equal parts canola oil and.
Spectrum nonhydrogenated vegetable shortening).
FOR THE CHOCOLATE GLAZE
2 cups (230 g) confectioners’ sugar.
½ cup (40 g) unsweetened cocoa powder.
¼ cup (84 g) pure maple syrup.
3 to 6 tablespoons lukewarm milk.
MAKE THE DONUT DOUGH
Place the flour, cocoa powder, cream of tartar, sugar, and yeast in the bowl.
of a stand mixer, and use a handheld whisk to combine well. Add the salt, and.
whisk to combine. Add the butter, oil and milk, then attach the dough hook to.
the stand mixer, and mix on low speed until combined. Raise the mixer speed.
to medium and mix for about 5 minutes. The dough should be smooth and.
stretchy. Spray a silicone spatula lightly with cooking oil spray, and scrape.
down the sides of the bowl. Transfer the dough to a lightly oiled bowl or.
proofing bucket large enough for the dough to rise to double its size, and.
cover with an oiled piece of plastic wrap (or the oiled top of your proofing.
bucket). Place the dough in the refrigerator for at least 12 hours and up to.
MAKE THE DONUT DOUGH
Place the flour, cocoa powder, cream of tartar, sugar, and yeast in the bowl.
of a stand mixer, and use a handheld whisk to combine well. Add the salt, and.
whisk to combine. Add the butter, oil and milk, then attach the dough hook to.
the stand mixer, and mix on low speed until combined. Raise the mixer speed.
to medium and mix for about 5 minutes. The dough should be smooth and.
stretchy. Spray a silicone spatula lightly with cooking oil spray, and scrape.
down the sides of the bowl. Transfer the dough to a lightly oiled bowl or.
proofing bucket large enough for the dough to rise to double its size, and.
cover with an oiled piece of plastic wrap (or the oiled top of your proofing.
bucket). Place the dough in the refrigerator for at least 12 hours and up to.
Notes
SHAPE THE DOUGH AND ALLOW IT TO RISE.
* Once the dough has undergone its first rise, turn it out onto a lightly
floured surface and, using the scrape and fold kneading method and using a
very light touch, sprinkle the dough with more flour and knead it lightly,
sprinkling with flour when necessary to prevent it from sticking, scrape the
dough off the floured surface with a floured bench scraper, then fold it over
on itself. Repeat scraping and folding until the dough has become smoother.
Do not overwork the dough or you will incorporate too much flour and it will
not rise properly. Roll out the dough on a lightly floured surface into a
rectangle about 1-inch thick, sprinkling very lightly with flour to prevent
sticking. With a floured round cookie cutter about 1-inch in diameter, cut
out rounds of dough and place each piece on a greased, parchment-lined baking
sheet. Cover with lightly oiled plastic wrap, and set in a warm, draft-free
location to rise for about 45 minutes, or until nearly doubled in size.
* As the dough is nearing the end of its rise, place about 3-inches of frying
oil in a medium-size, heavy-bottom pot or fryer. Clip a deep-fry/candy
thermometer to the side of the pot or fryer, and place the oil over
medium-high heat. Bring the oil temperature to 350°F. Place the raised donut
holes a few at a time in the hot oil, taking care not to crowd the oil. Fry
for about 2 minutes per side or until they are brown all over. When the
donuts first begin to fry, they will become lighter in color, and then will
brown. Remove them before they become very dark. As soon as each batch is
removed from the fryer, place on a wire rack placed over paper towels to
drain and cool completely.
* In a small bowl, place the confectioners’ sugar, cocoa powder, maple syrup
and 3 tablespoons milk. Mix well, until a thick paste forms. Add more milk by
the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon
slowly, in a thick but pourable glaze. Add milk very slowly, as it is much
easier to thin, than to thicken, the glaze. If you do thin the glaze too
much, add more confectioners’ sugar a teaspoon at a time to thicken it.
* Immerse each cooled donut hole in the glaze and lift out with the tines of a
fork or chocolate dipping tool, and return to the wire rack for any excess
glaze to drip off. Allow the glaze to set at room temperature and serve
If you prefer, you may make and use this dough on the same day. It will not be
as easy to handle, however, but you can work with it. To use the dough the same
day it is made, after making the dough, set the covered dough to rise in a warm,
draft-free environment to allow it to rise to double its size (about 1 hour).
Once it has doubled, place it in the refrigerator for at least 15 minutes or
until it is chilled. This will make it much easier to handle. Then, continue
with the rest of the recipe instructions.
Nutrition information is automatically calculated, so should only be used as an