Avoid the fat-laden, deep-fried jelly donuts and make these baked gluten free mini jelly donuts instead! They’re yeast-raised. Then, fill them with your favorite gluten free jam and top with confectioners’ sugar. I include an alternative cream cheese filling recipe, as well. Try a savory filling for a unique twist.
Baked Gluten Free Mini Jelly Donuts – Yeast Raised
Using very little fat, you can bake up these gluten free mini jelly donuts and keep on hand for dessert or special breakfast or snack.
Ingredients:
- 1/3 cup milk, warmed to 105 - 115ºF
- 3 tablespoons granulated sugar
- 1-1/4 teaspoons instant dry yeast
- 1 large egg
- 1/2 teaspoon apple cider vinegar
- 1 tablespoon unsalted butter, melted and slightly cooled
- 1 cup + 2 tablespoons Carla's Gluten Free All-Purpose Flour Blend
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted, divided, for basting
- 1/4 to 1/3 cup gluten free jam of choice
Instructions:
- In a heatproof measuring cup, stir the sugar into the warm milk. Add the yeast and stir using a butter knife; set aside until slightly bubbly, at least 5 minutes.
- Add the yeast mixture to the bowl of your mixer. Add the egg and vinegar and whisk on low to combine.
- Slowly drizzle in the butter while mixing on medium-low speed, just until incorporated.
- Add 2 cup of the flour all at once and sprinkle the salt on top. Mix on medium speed until combined. Add some of the remaining 2 tablespoons of flour a little at a time while mixing on medium-low speed, just until the dough begins to pull away from the sides of the bowl.
- Knead the dough ever so slightly and place in an oiled bowl. Roll it around to coat the entire ball of dough. Cover with a tea towel and set in an 80ºF environment, away from drafts, and allow to rise for 1 hour.
- Oil a 24-cup mini muffin pan. Slightly punch the dough down. Roll the dough into 1-inch balls and place in the prepared pan. Set in a warm environment to rise for 40 - 45 minutes or until it stops rising.
- About 25 to 30 minutes into the rising process, preheat the oven to 375ºF.
- Bake the donuts for about 8 minutes or until a toothpick inserted into the center of one comes out clean.
- Transfer the pan to a wire rack and immediately baste with 1 tablespoon melted butter. Remove from pan and allow to completely cool on a wire rack. Baste the donuts again with the remaining 1 tablespoon melted butter, including the bottoms.
- Using a pastry bag or decorating device fitted with a Wilton No. 230 filling tip, add the jam to the bag/device. Insert the tip about two-thirds way through each donut and pipe jam into the center.
Tips
Filling Variation: Combine 4 ounces of cream cheese with 1 tablespoon of confectioners' sugar for a cheesecake filling.
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Any idea how long these last if refrigerated? (and if I don’t eat them all in one sitting…ha)
Freeze them. Refrigeration stales baked goods faster than at room temperature.