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Gluten Free Boston Cream Doughnuts Recipe

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★★★★★

4.9 from 102 reviews

Gluten Free Boston Cream Doughnuts are soft, fluffy, and filled with a silky vanilla pastry cream, topped with a glossy dark chocolate ganache glaze. Made with a gluten free flour blend and enhanced with psyllium husk for structure, these doughnuts are fried to golden perfection and filled with a rich, luscious cream for a classic dessert treat without gluten.

Ingredients

Scale

Vanilla Pastry Cream Filling

  • ½ batch vanilla pastry cream recipe (use half the quantities as per recipe)

Gluten Free Doughnuts

  • 10 g (2½ tsp) active dried yeast (or 8 g instant yeast)
  • 50 g (¼ cup) caster/superfine or granulated sugar, divided
  • 90 g (⅓ cup + 2 tsp) whole milk, warm
  • 10 g (2 tbsp) whole/rough psyllium husk (or 8 g psyllium husk powder)
  • 140 g (½ cup + 4 tsp) cold water
  • 160 g (1⅓ cups + 1 tbsp) tapioca starch (or equal weight arrowroot, cornstarch, or potato starch)
  • 130 g (¾ cup + 3½ tbsp) millet flour, plus extra for flouring surface (or finely milled brown rice flour)
  • 25 g (3 tbsp) sorghum flour (or light buckwheat, white teff, or oat flour)
  • 5 g (2 tsp) xanthan gum
  • 5 g (1 tsp) salt
  • 8 g (2 tsp) baking powder
  • 1 US large/UK medium egg, cold from fridge
  • 35 g (2½ tbsp) unsalted butter, softened
  • Oil for frying (neutral flavor, high smoke point; sunflower oil recommended)

Chocolate Ganache Glaze

  • 80 g (2¾ oz) dark chocolate (60-70% cocoa solids), chopped
  • 120 g (½ cup) double/heavy cream

Instructions

  1. Prepare Vanilla Pastry Cream Filling: Follow the vanilla pastry cream recipe and use half of this batch for the doughnuts. Prepare it up to two days in advance and store covered with cling film in the fridge. Before using, whisk it until smooth and silky at room temperature.
  2. Activate Yeast: Mix yeast, 10g sugar, and warm milk in a small bowl. Let sit 10-15 minutes until frothy. (Skip if using instant yeast where it is added dry.)
  3. Make Psyllium Gel: Combine psyllium husk and cold water in a bowl until gel forms after 30-45 seconds.
  4. Mix Dry Ingredients: In stand mixer bowl, whisk tapioca starch, millet flour, sorghum flour, xanthan gum, salt, baking powder, and remaining sugar.
  5. Combine Dough: Make a well in dry ingredients and add egg, yeast mixture, and psyllium gel. Knead on medium speed with dough hook 5-10 minutes until smooth and uniform, scraping sides.
  6. Add Butter: Incorporate softened butter by kneading until fully blended; dough will be soft and sticky.
  7. Chill Dough: Transfer dough to oiled bowl, cover tightly, and chill for at least 1-2 hours or overnight to firm up and hydrate flours.
  8. Shape Doughnuts: Divide chilled dough into 8 equal 88g pieces. On floured surface, shape each into a round ball, then flatten to approx 3 inches diameter and 1–1¼ inch thick, folding seams underneath.
  9. Proof Doughnuts: Place each shaped doughnut on parchment squares on a baking sheet. Cover lightly with cling film and proof in warm place (around 79ºF/26ºC) for 1½ hours until doubled in size.
  10. Heat Oil for Frying: Use a heavy pot or deep fryer with neutral oil (sunflower preferred), heated to 320-330ºF (160-165ºC), maintaining temperature throughout frying.
  11. Fry Doughnuts: Using parchment squares, carefully lower doughnuts into hot oil. Remove parchment after 10-15 seconds. Fry each side 2½ minutes until deep golden brown. Do not overcrowd.
  12. Drain Doughnuts: Remove fried doughnuts with slotted spoon onto paper towel-lined trays. Cover lightly with paper towels to absorb excess oil.
  13. Fill Doughnuts: When doughnuts are warm/lukewarm, create a hole using a knife or skewer. Whisk pastry cream smooth and fill each doughnut with about 45g using a piping bag until cream emerges.
  14. Make Chocolate Ganache: Place chopped chocolate in heat-proof bowl. Heat cream to boiling and pour over chocolate. Let sit 2-3 minutes then stir until smooth and glossy.
  15. Glaze Doughnuts: Dip tops of filled doughnuts into ganache and shake off excess. Allow chocolate to set 10-15 minutes at room temperature before serving.
  16. Serve and Store: Serve the doughnuts slightly warm or within an hour. Store up to five hours lightly covered or in a closed container at room temperature.

Notes

  • Using parchment squares during proofing and frying simplifies transfer into hot oil and prevents sticking.
  • Maintaining correct oil temperature (320-330ºF) ensures golden crust and minimal oil absorption.
  • Chilling dough overnight improves handling and dough texture.
  • Ensure pastry cream is smooth and pipeable before filling to avoid breaks or lumps.
  • Shaping dough by hand yields more rounded and visually appealing doughnuts than using cutters.
  • You can substitute flours as indicated, but note texture changes (e.g. millet vs brown rice flour).
  • Cover pastry cream surface with cling film to prevent skin formation.
  • Use a stand mixer with dough hook for best results but dough can be kneaded by hand.
  • Doughnuts are best eaten fresh but will keep up to 5 hours at room temperature.

Keywords: gluten free doughnuts, Boston cream doughnuts, pastry cream filled doughnuts, fried doughnuts, chocolate ganache glaze, gluten free dessert

Find it online: https://tastygenius.com/gluten-free-boston-cream-doughnuts-recipe/