Fluffy Gluten-Free Donuts

Thermomix recipe: Fluffy Gluten-Free Donuts. Ready in 270 minutes. Serves 12. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 400 g gluten-free bread flour blend
• 100 g rice flour
• 125 g granulated sugar
• 1 tsp vanilla extract (optional)
• 2 egg yolks
• 100 g unsalted butter, softened
• 400 ml lukewarm milk (dairy-free option like soy or lactose-free milk)
• 30 g fresh yeast (gluten-free)
• Neutral oil for frying (e.g., vegetable, canola)
• Powdered sugar for dusting or glaze

Instructions

1. Add 400 ml lukewarm milk and 30 g fresh yeast to the Thermomix bowl. Warm 2 min / 37°C / Speed 2. Transfer the mixture to a separate bowl and set aside to proof until foamy (about 10-15 minutes). Clean and dry the Thermomix bowl.
2. Add 125 g granulated sugar and 2 egg yolks to the clean, dry bowl. Mix 30 sec / Speed 4. Scrape down the sides of the bowl.
3. Add 100 g softened unsalted butter and 1 tsp vanilla extract (optional) to the bowl. Mix 1 min / Speed 4 until creamy. Scrape down the sides of the bowl.
4. Add 400 g gluten-free bread flour blend and 100 g rice flour to the bowl. Mix 30 sec / Speed 3 to combine the dry ingredients with the wet mixture. Scrape down the sides of the bowl.
5. Pour the proofed yeast-milk mixture into the bowl. Knead 2 min / Dough mode (ear of corn symbol). Scrape down the sides of the bowl and knead for another 1 min / Dough mode. The dough should be soft and slightly sticky.
6. Transfer the dough to a lightly oiled large bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 2 to 3 hours, or until doubled in volume.
7. Lightly flour a clean work surface. Gently punch down the risen dough and turn it out onto the floured surface. Roll the dough with a rolling pin to about 1 cm thickness. Using a donut cutter or two different-sized round cutters (e.g., a glass and a bottle cap), cut out the donuts and their centers.
8. Carefully place the cut donuts on a baking sheet lined with parchment paper. Cover loosely with a clean kitchen towel and let them rise again in a warm place for 1 hour, or until visibly puffed.
9. In a large, heavy-bottomed pot or deep fryer, heat about 1-1.5 liters of neutral oil (like vegetable or canola oil) to 170-175°C (340-345°F). Carefully lower 2-3 donuts at a time into the hot oil. Fry for 1-2 minutes per side, or until golden brown.
10. Using a slotted spoon, transfer the fried donuts to a plate lined with paper towels to drain excess oil. Once slightly cooled, dust with powdered sugar or prepare a simple glaze.
11. To make a simple glaze, add 100 g powdered sugar and 1-2 tbsp water to the clean Thermomix bowl. Mix 10 sec / Speed 4 until smooth. Dip the cooled donuts into the glaze and let them dry on a wire rack.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.