Recipes

Gluten-Free Cake Donuts with Chocolate Glaze

  • Serves

    makes 10 Donuts

TODD COLEMAN

Creamy with a yellow hue, millet flour is the basis for this decadent, gluten-free version of a classic chocolate-glazed cake donut.

Ingredients

  • 2 14 cups millet flour, plus more for dusting
  • 14 cup plus 2 tbsp. potato starch
  • 14 cup tapioca starch
  • 14 tsp. ground cinnamon
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • 12 tsp. xanthan gum
  • 14 tsp. freshly grated nutmeg
  • 14 tsp. baking soda
  • 12 cup plus 2 tbsp. unsalted butter, softened
  • 13 cup sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 12 cup buttermilk
  • Canola oil, for frying
  • 2 oz. semisweet chocolate, finely chopped
  • 1 cup confectioners' sugar
  • 2 tbsp. milk

Instructions

Step 1

Whisk flour, starches, 1 tsp. cinnamon, baking powder, ½ tsp. salt, xanthan, nutmeg, and soda in a bowl; set aside. Beat ½ cup butter and sugar in the bowl of a stand mixer fitted with a paddle attachment until fluffy, 1 minute. Add egg and ½ tsp. vanilla; beat until smooth. Alternate adding flour mixture with buttermilk, beginning and ending with dry ingredients. Mix until a soft dough forms; let rest 10 minutes.

Step 2

Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. On a lightly floured surface, pat dough into a 9" round about ½" thick. Using a floured 3" donut cutter, cut out donuts; gather and reuse scraps. Working in batches, fry, flipping once, until puffed and golden, 3-4 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack; let cool completely.

Step 3

Whisk remaining cinnamon, salt, and vanilla, plus chocolate and confectioners' sugar, in a bowl; set aside. Bring remaining butter, milk, and 1 tbsp. water to a boil in a 1-qt. saucepan over high heat. Pour over chocolate mixture; let sit 2 minutes without stirring. Whisk until smooth and dip tops of donuts in glaze. Return to rack until glaze is set.

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