Print

Gluten Free Raspberry Doughnuts

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Gluten Free Raspberry Doughnuts are light, fluffy, and filled with tangy raspberry curd, rolled in raspberry sugar, and topped with whipped cream. They’re indulgent and bakery-worthy while being fully gluten free.

Ingredients

Raspberry curd: 150 g (1¼ cups) fresh or frozen raspberries, 30 g (2 tbsp) lemon juice, 75 g (¼ cup + 2 tbsp) sugar, 1 egg, 1 egg yolk, ¼ tsp salt, 55 g (½ stick) butter (cubed), ½ tsp vanilla bean paste (or 1 tsp vanilla extract)

Dough: 15 g (3 tbsp) psyllium husk (or 13 g psyllium husk powder), 180 g (¾ cup) warm water, 50 g (¼ cup) sugar, zest of 1 lemon, 160 g (1⅓ cups + 1 tbsp) tapioca starch, 135 g (1 cup) millet flour, 25 g (3 tbsp) sorghum flour, 6 g (2 tsp) instant yeast, 6 g (1½ tsp) baking powder, 5 g (2 tsp) xanthan gum, 5 g (1 tsp) salt, 100 g (⅓ cup + 1½ tbsp) warm milk, 1 egg, 35 g (2½ tbsp) melted butter

Raspberry sugar: 150 g (¾ cup) sugar, 15 g (½ cup) freeze-dried raspberries

Whipped cream: 115 g (½ cup) heavy cream (cold), 15 g (2 tbsp) powdered sugar, ½ tsp vanilla bean paste (or 1 tsp vanilla extract)

Other: Fresh raspberries for garnish (optional), oil for frying

Instructions

  1. Make raspberry curd: cook raspberries, lemon juice, and sugar until berries break down. Strain, then whisk in egg, yolk, and salt over low heat until thickened. Stir in butter and vanilla. Chill until set.
  2. Make dough: mix psyllium husk with warm water, let gel. Stir in sugar, zest, flours, yeast, baking powder, xanthan gum, and salt. Add milk, egg, and butter, mixing to form dough. Knead lightly, cover, and rise 1 hour.
  3. Roll dough on floured surface, cut rounds, and let rise 30 minutes.
  4. Heat oil to 350°F (175°C). Fry doughnuts in batches until golden on both sides. Drain on paper towels.
  5. Grind sugar and freeze-dried raspberries together. Roll warm doughnuts in raspberry sugar.
  6. Whip cream, powdered sugar, and vanilla until fluffy.
  7. Fill doughnuts with raspberry curd, pipe whipped cream on top, and garnish with raspberries if desired.

Notes

Use lemon curd or chocolate ganache instead of raspberry curd.

Roll in plain sugar for a simpler version.

Use vegan butter, dairy-free milk, and coconut cream for dairy-free doughnuts.

Fry at the right temperature to prevent greasy doughnuts.

Bake instead of frying (350°F for 15–18 min), though texture will be less fluffy.

Nutrition

Find it online: https://justsosavory.com/gluten-free-raspberry-doughnuts/