If we follow this blog, we know we adore doughnuts in a house. Pumpkin hazelnut, cherry freshness as well as coconut have been only a small of a doughnuts which we have documented here as well as there have been many some-more which have not made it to these pages.
So we can imagine how anxiously we have been waiting for my crony Lara's new doughnut book. I'm not exaggerating if we contend it sat in my pre-order Amazon shopping transport for roughly a year. Yes, which excited.
Lara needs small key as she is one of a veterans in a food blogging community. Cook & Eat, Still Life With, Spare Room... All blogs which have really influenced me since a beginning. we met Lara last year in Boston as well as we have stayed in hold all these months. we visited her amazing college of music in Seattle over a summer as well as only held up with her in San Francisco once again.
I can never soap-box sufficient about her as she is, not only one of my a one preferred photographers, though also a pool of unconstrained information, ready to share as well as help out anytime we have a question.
This is a fun book filled with beautiful photographs (of course!), a ton of recipes for all kinds of doughnuts, glazes as well as fillings. Chocolate peanut butter, strawberry shortcake, red velvet, chai, cocoa nib... Is your mouth watering yet? There have been even vegan as well as gluten free recipes, which is what we baked for this post. Gluten-free raised doughnuts with maple as well as toasted hazelnut glaze. Amazing.
I had J's best crony over fo! r a fool around date yesterday as well as this is what she suspicion of a doughnuts. Happy face. Just similar to Lara's video.
Please revisit other fellow bloggers in this doughnut blog tour to see their creations. We have been carrying fun for sure!
Oct 12CakeSpy
Oct 13Wasabi Prime
Oct 17The Sophisticated Gourmet
Oct 22Use Real Butter
Oct 25Cream Puffs in Venice
Thanks Lara for letting us share these recipes!
Gluten Free Raised Doughnuts
from Lara Ferroni's "Doughnuts" cookbook
reprinted with accede from Lara Ferroni
makes 8 to 14 doughnuts
1/3 crater (50 grams) chia flour or brown rice flour
1 1/2 to 2 cups (215 to 290 grams) Gluten Free baking Mix for Doughnuts
1/4 tsp xanthan gum
1/4 tsp guar gum
1 1/2 tsp baking powder
1 1/2 Tbs (11 grams) active dry yeast, divided
1/4 crater total milk, exhilarated to 110F
1/4 crater half hearted water
3 Tbs (45 grams) superfine sugar
1/2 tsp salt
2 vast eggs
1 vast egg white
1 tsp vanilla extract
1 tsp apple cider vinegar
2 Tbs ( 1 oz) unsalted butter or unfeeling shortening
vegetable oil for frying
1. Whisk together a flour, gluten free baking mix, xanthan gum, guar gum as well as baking powder as well as set aside.
2. In a middle bowl, dissolve 1 Tbs of yeast with a milk. Add 1/4 crater of a flour reduction as well as stir to emanate a paste. Cover as well as let it rest for fifteen minutes.
3. In a play of a mount mixer propitious with a paddle attachment, stir together a superfluous yeast as well as a water. Add a flour pulp with sugarine as well as salt. Mix until smooth. Beat in a eggs, egg white, vanilla as well as vinegar. Turn off a mixer as well as supplement 1/2 crater of a flour mixture. Mix completely ! as well as stimulate upon middle for 30 seconds. Add a butter as well as brew to combine. Switch to a dough hook as well as supplement a superfluous flour mixture, 1/4 crater during a time, until dough starts to lift divided from a side of a bowl. It will be soothing as well as moist, though not so sticky which we can't roll it out. You may have flour left over.
4. Cover a play as well as let it rest in warm mark for twenty minutes. Roll out a dough upon a floured aspect to 1/2 in. thick. With a doughnut or cookie cutter, cut out 3 in. hole rounds with a 1 in. hole hole.
5. Line a baking piece with a lightly floured non-terry plate towel. Place a doughnuts during slightest 1 in. apart as well as cover with cosmetic wrap. let it lay in a warm mark for twenty to 30 mins until easily dull upon top.
6. While doughnuts have been proofing, heat a heavy-bottomed pot with during slightest 2 inches of oil until a deep-fat thermometer registers 340F. With a steel spatula, carefully place th doughnuts in a oil. Don't overfill a pot. Fry for about 1-2 mins upon each side. Remove with a slotted spoon. Place upon a wire shelve as well as let cool somewhat before glazing.
Gluten Free Baking Mix for Doughnuts
1 crater (175 grams) potato starch
1/4 crater (100 grams) potato flour or honeyed sorghum
1/2 crater (60 grams) tapioca flour
1/2 crater (60 grams) honeyed rice flour
Maple Glaze
1 1/2 cups (150 grams) confectioner's sugar, sifted
2 Tbs maple syrup
2 Tbs divert or water
Mix all ingredients to make a pourable glaze.
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