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Servings:

Gluten-Free Krispy Kreme Copycat Donuts

There is nothing quite like the taste of a fresh, warm fried donut coated in a sweet classic glaze. With memories and desperation, I developed this gluten-free version of a Krispy Kreme donut recipe. With rich vanilla flavor throughout, a crisp crust with a soft and fluffy center this is the ultimate indulgence.

Total Time

30min

4.7

3 Ratings

Author: Joy Nemerson at SideChef

Servings:

Ingredients

Vanilla Donut

•

1 cup

Tapioca Starch

•

1 cup

Bob's Red Mill® Gluten Free 1-to-1 Baking Flour

•

1/3 cup

Granulated Sugar

•

2 tsp

Baking Powder

•

1/4 tsp

Salt

•

2/3 cup

Whole Milk

•

2 1/2 Tbsp

Unsalted Butter , melted

•

Large Eggland's Best Classic Egg

•

1/2 tsp

Distilled White Vinegar

•

1 tsp

Vanilla Extract

•

3 cups

Vegetable Oil

Classic Glaze

•

3/4 cup

Powdered Confectioners Sugar

•

1/4 tsp

Salt

•

1 Tbsp

Corn Syrup

•

1 tsp

Vanilla Extract

•

1 Tbsp

Unsalted Butter , melted

•

1 Tbsp

Whole Milk

Garnish

•

to taste

Sprinkles

Cooking Instructions

In the bowl of a stand mixer combine Tapioca Starch (1 cup) , Bob's Red Mill® Gluten Free 1-to-1 Baking Flour (1 cup) , Granulated Sugar (1/3 cup) , Baking Powder (2 tsp) and Salt (1/4 tsp) .

To the dry mixture add Whole Milk (2/3 cup) , Unsalted Butter (2 1/2 Tbsp) , Eggland's Best Classic Egg (1) , Distilled White Vinegar (1/2 tsp) , and Vanilla Extract (1 tsp) . Mix together until thick and smooth batter forms.

Transfer the dough into a large sealable bag.

Cut parchment paper into 5x5-inch squares and the paper on a tray or baking sheet.

Cut the piping bag with a ¼-inch slit in the corner. Pipe the donuts onto the center of parchment squares.

Smooth the top with milk if needed.

Place the tray in the freezer and chill for at least 20 minutes or until you’re ready to fry.

In a wide frypan over medium high heat, warm Vegetable Oil (3 cups) to 330 degrees F (165 degrees C).

Make the glaze. Combine the Powdered Confectioners Sugar (3/4 cup) , Vanilla Extract (1 tsp) , Corn Syrup (1 Tbsp) , Salt (1/4 tsp) , and Unsalted Butter (1 Tbsp) . Add in the Whole Milk (1 Tbsp) one spoon at a time to control the thickness.

10.

Using a spatula place the donut, with parchment paper into the hot oil. Cook for 2-3 minutes on each side until golden brown. The donut will separate from the parchment and then you can fish it out. Once cooked, place on a wire rack to cool.

11.

Place the donut into the glaze, flip and coat the other side.

12.

Garnish with Sprinkles (to taste) and serve.

Nutrition Per Serving

CALORIES

779

FAT

70.3 g

PROTEIN

2.0 g

CARBS

40.5 g