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 1 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.
© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.
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.