Making Doughnuts At Home: No Deep Fryer Needed

Making homemade doughnuts without a deep fryer is a less messy, healthier, and easier alternative to the traditional deep-fried method. Baked doughnuts are lower in fat and calories as they don't absorb oil during cooking, and they are also lighter in texture and less chewy. There are a variety of baked doughnut recipes to choose from, including vanilla, chocolate, apple cider, banana, and pumpkin spice. The preparation and cooking process is simple and can be done in under an hour, making it a fun weekend activity or a delicious homemade gift.

Gluten-free doughnuts

Making gluten-free doughnuts at home is a great way to satisfy a doughnut craving. Here is a detailed, step-by-step guide on how to make delicious gluten-free doughnuts without a deep fryer.

Ingredients:

• Gluten-free all-purpose flour blend
• Confectioners' sugar
• Water
• Eggs
• Vanilla
• Oil
• Salt (optional)
• Cream of tartar (optional)
• Baking soda (optional)
• Sugar
• Instant yeast or dry active yeast
• Apple cider vinegar
• Milk
• Melted butter
• High-heat vegetable oil, for frying (optional)

Method:

Step 1: Make the doughnut batter

Preheat your oven to 375°F or 350°F, depending on your recipe. In a large bowl, combine the dry ingredients, including gluten-free flour, sugar, salt, cream of tartar, baking soda, and tapioca starch (if using). You can use a stand mixer or a hand mixer for this step. Slowly mix in the wet ingredients: water, eggs, vanilla, oil, apple cider vinegar, milk, and melted butter. Once combined, increase the mixer speed to medium-high and mix for 2-3 minutes until the batter is light and fluffy.

Step 2: Let the batter rest

Allow the batter to rest for at least 15 minutes. This step is crucial, as it allows the gluten-free flour to absorb the liquid ingredients, resulting in a firmer dough that is easier to work with.

Step 3: Shape the doughnuts

After the batter has rested, it's time to shape your doughnuts. You can pipe or spoon the batter into doughnut molds, or you can roll out the dough and cut out doughnut shapes using a doughnut cutter or a large round cookie cutter. If you want to make doughnut holes, use a smaller cookie cutter. Place the shaped doughnuts on a greased baking sheet, leaving some space between them.

Step 4: Bake the doughnuts

Place the baking sheet in the preheated oven and bake your gluten-free doughnuts for 10-12 minutes, or until they are golden brown and crisped on the edges. For doughnut holes, baking for 4-5 minutes should be sufficient.

Step 5: Make the glaze

While your doughnuts are cooling, prepare the glaze by mixing confectioners' sugar, milk or water, and vanilla extract. You can also get creative and add food coloring, cocoa powder, or other flavorings to your glaze.

Step 6: Decorate the doughnuts

Once the doughnuts have cooled down, it's time for the best part: decoration! You can dip the doughnuts into the glaze, drizzle the glaze over them, or use a pastry bag to fill them with jelly or cream. If you want to add sprinkles, nuts, or other toppings, do so while the glaze is still wet so they stick properly.

Your gluten-free doughnuts are now ready to be enjoyed! You can also get creative and experiment with different flavors and toppings to make them your own.

Tips for Success:

• Use a high-quality gluten-free flour blend specifically designed for baking. Avoid using a single type of flour, such as rice flour, as it may affect the texture of your doughnuts.
• Don't overwork the dough after mixing. Let it rest and rise without handling it too much.
• If frying your doughnuts, ensure your oil is heated consistently to the proper temperature, typically around 325°F to 350°F.
• For the best results, use a stand mixer if you have access to one. It will make the process easier and ensure proper incorporation of ingredients.

Enjoy your homemade gluten-free doughnuts!

Doughnut ingredients

Making doughnuts at home is a fun and easy process. Here is a list of ingredients you can use to make homemade doughnuts without a deep fryer:

Basic Ingredients

• Flour – This is the base of your doughnut dough. You can use all-purpose flour or gluten-free self-raising flour.
• Sugar – Granulated sugar is typically used in doughnut recipes. It sweetens the dough and can also help with fermentation if you are using yeast.
• Salt – Salt is important to enhance the flavour of your doughnuts and regulate yeast activity if you are using it.
• Butter – Butter adds richness, flavour, and moisture to the dough. Make sure to use unsalted butter, and it should be very cold or frozen and grated into the dry ingredients.
• Milk – Milk provides moisture and enhances the flavour of your doughnuts. You can use whole milk or a dairy-free alternative like almond milk.
• Water – Water is necessary to hydrate the dough and dissolve the yeast and sugar, promoting an even rise.
• Yeast – Yeast is a leavening agent that helps the dough rise and gives the doughnuts a light, airy texture. You can use active dry yeast or instant yeast.
• Baking Powder – Baking powder is another leavening agent that helps the doughnuts rise and gives them a fluffy texture. It is important to note that you cannot substitute baking powder with baking soda.
• Eggs – Eggs are not mentioned in every recipe, but they can help bind the ingredients together and provide structure to the dough.

Additional Ingredients for Flavour and Decoration

• Vanilla Extract – Vanilla adds a sweet, aromatic flavour to the dough and enhances the overall taste of the doughnuts.
• Nutmeg – A small amount of ground nutmeg can add a subtle, warm spice flavour to your doughnuts.
• Cinnamon – Cinnamon is often used in doughnut recipes, either in the dough or as a topping. It provides a warm, spicy flavour.
• Chocolate – You can add cocoa powder or chocolate chips to your doughnut batter for a chocolatey treat. You can also use melted chocolate as a glaze or topping.
• Fruits – Adding fruits like bananas or apples to your doughnut batter can create delicious, natural sweetness.
• Spices – Cardamom, nutmeg, and cinnamon are just a few of the spices you can use to add flavour to your doughnuts.
• Glaze – A glaze can be made with powdered sugar, milk or water, and flavourings like vanilla or chocolate. It gives your doughnuts a sweet, glossy coating.
• Toppings – You can decorate your doughnuts with sprinkles, freeze-dried raspberries, or a cinnamon-sugar mixture. Get creative with your toppings!

Dough preparation

To make homemade doughnuts without a deep fryer, you'll need to prepare the dough before baking or frying it. Here's a step-by-step guide to making the dough:

Ingredients:

For the dough, you'll need a combination of dry and wet ingredients. The exact quantities may vary depending on the recipe you follow, but here's a general list of what you'll need:

• Flour (all-purpose, gluten-free self-raising, or a DIY mix)
• Leavening agents (baking powder, baking soda, or yeast)
• Salt
• Sugar (granulated or confectioners'/icing)
• Milk (regular, almond, or any non-dairy alternative)
• Butter (unsalted)
• Eggs
• Vanilla extract
• Lemon juice (optional, for homemade buttermilk)

Mixing the Dough:

Start by mixing your dry ingredients in a large bowl. Combine the flour, leavening agent, salt, and sugar. Whisk them together until they are well-incorporated.

In a separate bowl, mix the wet ingredients. This includes milk, melted butter, eggs, and vanilla extract. You can also add a little lemon juice to the milk to make homemade buttermilk, which will keep your doughnuts moist and tender. Whisk the wet ingredients until they are well-combined.

Combining and Kneading:

Now, it's time to combine the dry and wet ingredients. Slowly add the milk mixture to the dry ingredients and mix until you have a soft dough. You can use a stand mixer or a spatula to combine the ingredients. Be careful not to overmix or exceed the maximum amount of flour specified in your recipe.

Once the dough is mixed, transfer it to a floured surface and knead it gently. Knead the dough until it forms a cohesive ball. If the dough is sticky, sprinkle a little more flour on it and continue kneading until it becomes smooth and manageable.

Resting and Rising:

Place the dough in a lightly oiled bowl and cover it with plastic wrap. Let the dough rest in a warm place to rise. This process can take about an hour or more, depending on the recipe. The dough should double in size.

After the first rise, you can proceed to the next steps of shaping and cutting the doughnuts, or you can choose to refrigerate the dough overnight and continue the next day. If you're continuing the next day, take the dough out of the refrigerator and let it come to room temperature for about 30 minutes before proceeding.

These are the basic steps for preparing the dough for homemade doughnuts. Once the dough is ready, you can shape it, cut out the doughnuts, and then bake or fry them according to your chosen recipe.

Baking methods

Baked doughnuts are cooked in the oven, while fried doughnuts are deep-fried in oil. Baked doughnuts are a healthier option, as they are lower in fat and calories because they don't absorb oil during cooking. They also tend to be lighter, while fried doughnuts are denser. Baked doughnuts are also easier to make, as they don't require hot oil.

Ingredients

• All-purpose flour: Provides the structure and foundation for the doughnuts. Don't use bread flour as it will make the doughnuts chewier.
• Salt: Enhances flavour and regulates yeast activity, ensuring the dough rises properly.
• Granulated sugar: Sweetens the dough and feeds the yeast, helping with fermentation and contributing to the golden colour when baked.
• Yeast: Acts as the leavening agent, causing the dough to rise and giving the doughnuts a light, airy texture. You can use active dry yeast or instant yeast. For every teaspoon of active dry yeast, use about 3/4 teaspoon of instant yeast.
• Butter: Adds richness, flavour, and moisture to the dough, contributing to a tender crumb.
• Milk: Provides moisture, enhances flavour, and helps create a soft, tender texture by hydrating the dough.
• Water: Hydrates the dough and dissolves the yeast and sugar, promoting an even rise.
• Pure vanilla extract: Adds a sweet, aromatic flavour to the dough.

Equipment

• Doughnut pan: You can use a metal or silicone doughnut pan. Grease the pan generously to ensure easy removal of the doughnuts.
• Oven: Preheat your oven to the temperature specified in your recipe. Most baked doughnut recipes require a temperature of around 350°F (180°C).

Instructions

• Mix the dry ingredients: Whisk together the flour, yeast, sugar, and salt in a standing mixer fitted with a dough hook or in a large mixing bowl.
• Mix the wet ingredients: In a separate bowl or measuring jug, combine the milk, water, melted butter, and vanilla extract. Stir until well combined.
• Combine the dry and wet ingredients: With the mixer on low speed, slowly add the milk mixture to the dry ingredients. Mix until the dough is shiny and smooth, about 6-8 minutes. The dough should be saggy and on the wet side.
• First proof: Rub your mixing bowl with flavourless oil, such as vegetable oil. Place the dough in the bowl and cover tightly with plastic wrap. Let the dough rise until doubled in size, which will take about 1 1/2 to 2 hours.
• Roll out the dough: Once the dough has risen, turn it out onto a floured work surface. Roll it out to a thickness of about 1/2 inch.
• Cut out the doughnuts: Use a round cutter, dusted with flour, to cut out your doughnut circles. You can use any size cutter, depending on your preference. Cut out the doughnut holes with a smaller cutter or a piping nozzle.
• Second proof: Cover the cut-out doughnuts with cling film and let them rise at room temperature for 20-30 minutes.
• Bake the doughnuts: Preheat your oven to 350°F (180°C). Unwrap the doughnuts and brush the tops (not the sides) with melted butter. Spray the baking tray with a small amount of water. Bake the doughnuts for about 13 minutes, rotating the tray if needed to ensure even colouring.
• Make the glaze: Whisk together powdered sugar, vanilla extract, and water to create a smooth, glossy glaze. You can adjust the consistency by adding more water if needed.
• Glaze the doughnuts: Take the doughnuts straight out of the oven and dunk them into the glaze one by one. Allow the excess glaze to drip off, then place them on a wire rack to dry. For an extra sweet touch, you can double-dip them in the glaze.

Baked doughnuts are best enjoyed fresh, but you can store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze them. However, keep in mind that glazed doughnuts may soften, so you might need to add a fresh glaze before serving.

Decorating and glazing

The fun part about making doughnuts is that you can get creative with the decorations and glazing. You can decorate your doughnuts with various toppings, glazes, and fillings. Here are some ideas to get you started:

• Chocolate Fudge Glaze: Melt butter and brown sugar in a saucepan over low heat, stirring frequently until smooth. Add double cream and stir. Let the mixture simmer for a further 2 minutes, continuing to stir. Remove from the heat, then add vanilla extract and icing sugar. Stir until smooth. Break the chocolate into squares or chunks and melt in the microwave in 30-second bursts. Dip each doughnut into the fudge glaze to coat the top, then drizzle with melted chocolate.
• Vanilla Glaze: Sieve icing sugar into a mixing bowl. Add vanilla extract and 2 tablespoons of milk, stirring to combine. Adjust the consistency by adding more milk if needed – it should be smooth enough to spread easily but thick enough not to run down the sides. Dip each doughnut into the glaze to coat the top, then scatter with sprinkles before the glaze sets.
• White Chocolate and Raspberry Glaze: Break white chocolate into squares or chunks and melt in the microwave in 30-second bursts. Stir through vegetable oil and pink food colouring, if desired. Dip each doughnut into the glaze to coat the top, then scatter with freeze-dried raspberry pieces before the glaze sets.
• Cinnamon Sugar: Roll the doughnuts in cinnamon sugar after frying. You can also use plain sugar or confectioner's sugar.
• Chocolate Chips: Mix chocolate chips into the batter before baking for an extra burst of sweetness.
• Nutella: Poke a hole in the bottom of the doughnut and fill with Nutella. You can also fill the doughnuts with jelly, cream, peanut butter, or custard.
• Powdered Sugar: Toss the warm doughnuts in butter, then coat them in powdered sugar.
• Chocolate Ganache: Serve doughnut holes with chocolate ganache.
• Sprinkles: Add sprinkles on top of the glaze before it sets.
• Fruits: Add some fresh fruit on top of the glaze, such as freeze-dried raspberry pieces or apple pieces.

Frequently asked questions