Doughnuts, Pumpkin (cake-style), Gluten-Free

Art of Gluten-Free Baking
 

Pumpkin Doughnuts (cake-style), Gluten-Free

 

Note: This recipe uses my gluten-free flour mix:
Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C (170 g) brown rice flour
1 1/4 C (205 g) white rice flour
1 C (120 g) tapioca flour
1 C (165 g) sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum


(you can also use the gluten-free flour mixture (not baking mix) of your choice–just be sure it contains xanthan gum. Or, you can add 1/4 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the doughnuts)

 

Special Equipment Needed

-rolling pin

-candy or oil thermometer

-cookie cutters (two different sizes) or doughnut cutter

 

Ingredients

4 C (560g) Jeanne's Gluten-Free All-Purpose Flour Mix
2 tsp salt
4 tsp baking powder
1/2 tsp baking soda
1 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ground ginger

2 extra large eggs, beaten
1 C (200g) granulated sugar
2 TBL neutral flavored oil

1 C (240ml) pumpkin puree
1/2 C (120ml) buttermilk

Oil for frying

Optional: extra cinnamon and granulated sugar for top of doughnuts

 

Mix together flour, salt, baking powder, baking soda, and spices in a medium bowl.


In the bowl of a stand mixer, beat eggs and sugar together until fluffy, about 4 minutes.  Add oil, beat until combined.  Add pumpkin puree, beat until combined.

Add the flour mixture and buttermilk alternately, beginning and ending with the flour mixture.  Cover bowl and put in refrigerator for 30 mins-1 hour (or until dough has firmed up a bit).

 

When you’re ready to make the doughnuts, place 4 inches of oil into a heavy-bottomed saucepan and heat until the temperature reaches 360 degrees.  Use a candy or oil thermometer to track temperature.

 

While oil is heating, prepare to roll out the doughnuts.  Remove the dough from the refrigerator.  Divide dough into 3 pieces.  Place one piece between two pieces of plastic wrap.  Cover and place the remaining dough back into the refrigerator.

 

With your rolling pin, roll out the dough that between two pieces of plastic wrap to 3/4” to 1/2" thickness (be sure it's not too thin).


Cut out doughnuts with bigger biscuit cutter and doughnut holes with smaller biscuit cutter. Or you can just use the smaller one and cut out a bunch of doughnut holes (because they are fun and easy to eat!).  You can also use a special doughnut cutter.

When oil has reached 360 degrees, you are now ready to fry the doughnuts.  Carefully drop cut doughnuts and doughnut holes into the oil.  Make sure there is enough space between each doughnut so that it can fry all the way around.  Monitor the temperature of your oil--you don’t want it to get above 365 degrees.  Any higher and your donuts will burn before cooking through.

The oil around the doughnuts will immediately start to foam—this means that the doughnuts are cooking.  After a couple of minutes, they will rise to the surface

Once they rise to the surface, after about 30 seconds, carefully turn them in the oil to make sure they are being cooked evenly. Cook until they are golden brown, about 3 minutes total, turning after every 30 seconds.  When they are golden brown, carefully take doughnuts out of oil and drain on a plate covered w/paper towels. The doughnuts won't have absorbed that much oil.

Repeat the rolling, cutting, and frying procedure until all the dough is used.

 

They are delicious plain or dusted with cinnamon sugar.

 

Enjoy!