Recipe

Gluten-free jam-filled doughnuts

Next time you're craving doughnuts, why not make your own? These goodies are made from a gluten-free batter, and filled to the brim with a sweet raspberry jam - delish!

  • 1 hr 25 mins preparation + proving
  • Makes 16 doughnuts
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For more delicious topping ideas, check out our collection of 4 ways with gluten-free doughnuts.

Ingredients

  • 3 cups gluten-free plain flour
  • 1/2 cup cornflour
  • 1/2 cup white rice flour
  • 1/2 cup gluten-free self-raising flour
  • 2 tsp dried yeast
  • 1/4 cup caster sugar
  • 3 eggs
  • 180 g butter, melted
  • 1 tsp vanilla essence
  • 1 1/2 cups milk
  • Cooking oil spray
  • Vegetable oil, to deep-fry
Jam filling
  • 1/2 cup caster sugar
  • 1 2/3 cups sieved raspberry jam

Method

  • 1
    Combine sifted flours, yeast and sugar in a large bowl.
  • 2
    Beat eggs, butter, vanilla and 1 cup of the milk in a large bowl with an electric mixer on medium speed for 3 minutes. Add remaining milk and the flour mixture, 1 cup at a time, beating until combined and smooth.
  • 3
    Spoon mixture into a large piping bag fitted with a plain 2cm piping tube.
  • 4
    Holding the piping bag directly over the top of an oven tray lined with baking paper, squeeze until batter makes a 6cm round; repeat to make 16 in total. Using a wet fingertip, pat down any peaks on top. Spray doughnuts with cooking oil spray. Cover with plastic wrap; stand in a warm place for 40 minutes or until doubled in size.
  • 5
    Heat oil in a large deep frying pan to 180°C (see notes). Using a pair of scissors, cut baking paper into squares around the doughnuts. Pick up the doughnuts with baking paper and gently place, one at a time, upside-down, into the hot oil. (The baking paper will fall off as the doughnut cooks; remove baking paper from oil with tongs.) Cook for 5 minutes on each side or until golden brown. Remove from oil using a slotted spoon; drain on paper towel.
  • 6
    Toss hot doughnuts in caster sugar; cool slightly.
  • 7
    Fill a large piping bag fitted with a 1cm plain piping tube with raspberry jam. Pierce the top of each doughnut with the piping tube and gently pipe jam directly into the doughnut until it starts to squeeze out of the top. Serve immediately.

Notes

Use a thermometer suitable for deep-frying to get an accurate temperature. Doughnuts are best eaten just after they're cooked. Doughnuts will firm on standing, so microwave on High (100%) in 10-second bursts until warm and soft.