Description
Enjoy a delightful gluten-free twist on the classic Krispy Kreme donuts with this copycat recipe. These fluffy, crispy donuts are made with a blend of tapioca starch and gluten-free baking flour, fried to golden perfection, and glazed with a sweet vanilla coating topped with colorful sprinkles. Perfect for those craving a treat without gluten, this recipe brings the nostalgic donut experience right to your kitchen.
Ingredients
Scale
Donut Dough
- 1 cup Tapioca Starch
- 1 cup Bob’s Red Mill® Gluten Free 1-to-1 Baking Flour
- 5 tablespoons Granulated Sugar
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 2/3 cup Whole Milk
- 2 1/2 tablespoons Unsalted Butter
- 1 Egg
- 1/2 teaspoon Distilled White Vinegar
- 1 teaspoon Vanilla Extract
Frying Oil
- 3 cups Vegetable Oil
Glaze
- 3/4 cup Powdered Confectioners Sugar
- 1/4 teaspoon Salt
- 1 tablespoon Corn Syrup
- 1 teaspoon Vanilla Extract
- 1 tablespoon Unsalted Butter
- 3 teaspoons Whole Milk
Garnish
- Sprinkles, to taste
Instructions
- Mix Dry Ingredients: In the bowl of a stand mixer, combine 1 cup tapioca starch, 1 cup gluten-free 1-to-1 baking flour, 5 tablespoons granulated sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt. Stir well to evenly distribute the ingredients.
- Add Wet Ingredients: To the dry mixture, add 2/3 cup whole milk, 2 1/2 tablespoons unsalted butter, 1 egg, 1/2 teaspoon distilled white vinegar, and 1 teaspoon vanilla extract. Mix together until a thick and smooth batter forms, ensuring no lumps remain.
- Prepare Dough for Piping: Transfer the dough into a large sealable bag suitable for piping.
- Prepare Parchment: Cut parchment paper into 5×5-inch squares and arrange them on a tray or baking sheet for easy handling of the donuts after piping.
- Pipe Donuts: Cut a 1/4-inch slit at the corner of the piping bag and pipe the donut batter onto the center of each parchment square, forming donut shapes.
- Smooth Tops: If needed, smooth the tops of the donuts with a little whole milk to ensure even frying.
- Freeze Donuts: Place the tray in the freezer and chill the shaped donut dough for at least 20 minutes or until ready to fry. This step helps the donuts hold their shape in the hot oil.
- Heat Oil: In a wide frying pan over medium-high heat, warm 3 cups of vegetable oil to 330°F (165°C), using a thermometer to maintain accurate temperature for perfect frying.
- Make the Glaze: While the oil heats, combine 3/4 cup powdered confectioners sugar, 1 teaspoon vanilla extract, 1 tablespoon corn syrup, 1/4 teaspoon salt, and 1 tablespoon unsalted butter in a bowl. Gradually add 3 teaspoons whole milk, one spoon at a time, stirring until the glaze reaches desired thickness.
- Fry Donuts: Using a spatula, place each donut along with its parchment paper into the hot oil. Fry for 2-3 minutes on each side until golden brown. The donut will separate from the parchment paper during frying, allowing easy removal. Place the cooked donuts on a wire rack to cool.
- Glaze Donuts: Dip each cooled donut into the vanilla glaze. Flip to coat both sides thoroughly for a shiny, sweet finish.
- Garnish and Serve: Sprinkle the glazed donuts with sprinkles to taste and serve immediately to enjoy their fresh, crispy, and tender texture.
Notes
- Maintaining the oil temperature at 330°F (165°C) is crucial to avoid greasy or undercooked donuts.
- Freezing the piped dough helps retain the donut shape during frying.
- The glaze thickness can be adjusted by adding more or less milk for a thinner or thicker coating.
- Use a wide frying pan for better heat distribution and ease of frying multiple donuts.
- Ensure the donuts cool slightly before glazing to prevent the glaze from melting off.
- Store leftover donuts in an airtight container at room temperature for up to 2 days; reheat briefly in a toaster oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Keywords: gluten-free donuts, Krispy Kreme copycat, fried donuts, gluten-free dessert, homemade donuts, vanilla glaze donuts
