Dunk these dinky doughnuts for a special treat.


Now I am back in the swing of a working week I set aside some time this weekend to recreate one of my favourite treats from Chicago, the classic American ring doughnut. In my blog last week I mentioned the tasty gluten free chocolate glaze doughnuts we bought from Stan’s and I definitely wanted to try and recreate to bring back the memories.


I really didn’t want to deep fry my doughnuts as the batter can quickly become greasy and oily as well as it being difficult to get a consistent cook across the whole doughnut. So baking seemed like the best alternative. The dough was especially springy after being kneaded in my Kitchenaid mixer, so much so that I could then knead by hand which is quite a rarity for gluten free dough as it is normally missing the stretchiness from the gluten.


I wasn’t quite sure whether or not to go for large or small doughnuts so in the end I opted to make a selection of each for a bit of variety. In the end I used the dough to make 8 mini and 4 large rings, just remember that the dough cut out from the middle of the large ones can be re-rolled to make extras. Mini doughnuts always remind me of a funfair and that glorious smell of the hot sugary dough wafting past you, the bigger rings were much actually more similar to the type I had in Chicago.


You will need to make sure you set aside enough time for the dough to proof but you will find it doesn’t raise too much as it is gluten free. But when it comes to cooking it really is quite quick as it actually only takes 10 minutes for the larger doughnuts or 7 minutes for the mini ones. And then just when you think you are ready to devour them you must unfortunately let them cool before you glaze otherwise the topping will melt and you will end up with a gloopy mess. Despite Jon’s eagerness to try one I let them cool overnight and glazed them with a glossy chocolate glaze in the morning.


Dipping the doughnuts in the chocolate glaze was probably the most fun bit and you can get as creative as you want to create any sort of topping you fancy from chocolate to vanilla icing and everything in-between. As I was recreating the doughnuts from Chicago I went for a nice and simple chocolate glaze before adding a sprinkle of desiccated coconut to add something extra.


Next up comes our trip to Toronto!

Gluten free baked doughnuts

Dunk these dinky doughnuts for a special treat.

Prep Time
1 hr 5 mins
Cook Time
10 mins
Total Time
1 hr 15 mins
Gluten free baked doughnuts recipe
  • For the doughnuts
  • 140ml lactofree milk
  • 1/2 tablespoon dried active yeast
  • 70g caster sugar
  • 1 tablespoon dairy free butter
  • 1 egg
  • 350g gluten free plain flour, plus extra for dusting
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • For the chocolate glaze
  • 210g icing sugar
  • 4 tablespoons cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 tablespoons lactofree milk
  • Desiccated coconut
  1. Heat the milk in a jug in the microwave for 1 minute. In a stand mixer bowl add the warm milk, yeast and sugar and whisk until well combined. Leave the bowl covered with a tea towel for 15 minutes for the yeast to activate.
  2. Add the butter, egg and flour to the bowl and attach a dough hook to the stand mixer. Beat on a medium speed for 2 minutes.
  3. Add the salt, vanilla extract and cinnamon and beat for a further 2 minutes.
  4. The dough should be quite thick. Use a spatula to bring the dough together into a ball and turn out onto a floured surface. Knead with your hands for another 2 minutes.
  5. Grease a large bowl with olive oil and transfer the dough ball to the bowl. Cover with a tea towel and leave in a warm place for 45 minutes.
  6. The dough won't really rise too much so don't be disheartened! Preheat the oven to 200C. Cover your surface with clingfilm and dust with flour.
  7. Flatten the dough to be about half an inch thick, using a rolling pin if needed.
  8. For mini doughnuts use a 48mm cookie cutter to cut out your doughnuts. For larger doughnuts use a 88mm cookie cutter.
  9. Create a smaller hole in the centre of the doughnut. For mini doughnuts I used the end of a spoon, for larger doughnuts I used a small cookie cutter.
  10. Cover a baking tray in baking parchment and transfer the cut doughnuts to the tray.
  11. Roll up any leftover dough to cut out more doughnuts and carry on until all the dough has been used up.
  12. Place the baking tray in the oven. Cook for 7 minutes for mini doughnuts or 10 minutes for larger doughnuts. The bottom will be a golden brown colour but the top will still be pale.
  13. Don't worry if the dough cracks slightly on a few of your doughnuts, when covered in a glaze you will never know!
  14. Leave the doughnuts to cool on a wire rack and make your chocolate glaze.
  15. In a large bowl whisk together the icing sugar, cocoa powder and salt.
  16. Add the vanilla extract and then add the milk one tablespoon at a time, whisking in between each addition, to get to the right consistency. You don't want the glaze to be too runny.
  17. When you are happy with the glaze dip the doughnuts into the glaze one at a time. Allow any excess chocolate to drip off before smoothing over any drips with a skewer very gently. If making mini doughnuts you can use the skewer to re-pierce the hole through the doughnut.
  18. Sprinkle with desiccated coconut.
  19. Leave the glaze to set and then enjoy.