Gluten Free Baked Jam Doughnuts!

This week from the 9th-15th May it is Coeliac Awareness Week to help raise the awareness of Coeliac Disease. I thought I would do like I did last year and blog and post a Gluten Free Recipe everyday for the week to raise awareness of Coeliac Disease. It is however also National Doughnut Week which is to help raise funds for the Children’s Trust! I therefore thought that the first recipe share of the week should be my recipe for gluten free doughnuts so here is my recipe for jam doughnuts. If however you prefer ring doughnuts then click on the link and you will find my recipe for Oven Baked Ring Doughnuts  I decided to try and create Gluten Free Oven Baked Jam Doughnuts for my niece as she was only a year old when she was born and had never eaten a doughnut! My niece absolutely loved them and so did the rest of my family who are coeliacs and hadn’t eaten a doughnut for over 15 years! However, I suppose, the biggest compliment was when the non coeliacs of the family loved them and wanted more….needless to say we didn’t let them have seconds…we weren’t going to share any more and ate the rest of them ourselves!! These doughnuts have a beautiful crunchy sugary coating and a big blob of jam in the middle….DELICIOUS! !

To make these doughnuts I purchased some silicone sphere cake mould pans and a new pastry filling syringe (cheaper ones are available though). If you don’t have or want to purchase the sphere cake pans and you aren’t worried about them being a perfect shape then you could try using bun/muffin tins instead, as long as they fit perfectly together and they seal well when one is turned upside down on the other then it shouldn’t be a problem!

Anyway,  this is what you all want and are waiting for……the recipe! !

Gluten Free Oven Baked Jam Doughnuts!

(makes 8 doughnuts)

 

Ingredients

• 2 teaspoons of fast action yeast
• 2 tablespoon warm water
• 280g Doves Farm gluten free bread flour
• 280g sugar
• 1½ teaspoon gluten free baking powder
• ½ teaspoon salt
• 2 eggs (beaten)
• 220mls buttermilk
• 4 tablespoons melted butter ( if you melt approximately 175g butter it will be enough to use for the doughnuts, the sugar coating and to grease the bun tins)
• 2 teaspoons vanilla extract.

For the Sugar coating……

• 3 tablespoons melted butter
• 150g Sugar

For the filling

• 6-8 tablespoons Seedless Raspberry Jam

Equipment 

•  4x 6 bun (7cm diameter) sphere cake mould pans
• 50 ml Pastry filling syringe

 

Method 

• Preheat oven to 170ºC.
• Lightly grease all the cake pans with melted butter.
• Place the yeast in a a small cup, add the warm water and mix well, place to one side.
• Sift the flour and baking powder into a mixing bowl, then add the sugar and salt and using a hand held balloon whisk mix together thoroughly (using a balloon whisk keeps the flour mix very light and airy).
• Place the egg, buttermilk, melted butter and vanilla extract into a measuring jug and beat together thoroughly.
• Add the yeast mixture to the egg mixture and mix well.
• Pour the wet ingredients into the dry ingredients and mix well with a hand balloon whisk
• Once well compined spoon the mixture into 8 of the spheres, over fill the sphere as seen  below. I find it easier to place the silicone cake pan on a wire rack to stop it going bendy/floppy when moving it!

• Place the remaining cake pans on top of the filled bun tins ensuring they are well aligned.

• Bake in the oven for 15 minutes.
• Remove from the oven and very carefully turn the cake pans over (using another wire rack place it on top of the pans and use the wire racks to turn them over)
• Place them back into the oven for a further 15 minutes.

• Remove the top cake pan and continue to cook the doughnuts for approximately 10-15 minutes or until the doughnuts are golden brown.

• Whilst the doughnuts are still hot, one at a time, remove them from the pan, dip them in the melted butter (or using a pastry brush brush them with the melted butter if you prefer) then dunk them straight away in the sugar, turn them over ensuring they are well coated in the sugar.

• Leave to cool completely on a cooling rack
• Once the doughnuts are completely cool, fill the pastry filling syringe with the raspberry jam and insert the needle to the middle of the doughnut and inject approximately 10mls of the jam into each of them. (You will need to refill the syringe to fill them all)

 

• VIOLA….all finished and ready to eat!

Eat & Enjoy……but remember, don’t lick your lips whilst eating them!!