As I was remaking the cinnamon roll dough I remembered a few challenges I encountered. I’m in the middle of making these donuts and I’m so excited! I’ve made the cinnamon rolls before and they were the best. I need to check your site for a croissant recipe. They taught me so much in my time there but there are still things i have trouble with converting into gluten free. I found out i was celiac 6 years ago as i was working as a dessert and cake baker at the local bakery in my small town. Thank you for this recipe it is amazing! I really didn’t think I’d ever have a Krispy Kreme donut again. Did i overproof? Or is this bc i was supposed to cover the dough and it like dried it out sort of? ![]() I proofed the first time for 2hrs then left it in the fridge for around 8 hours. But the texture was still light and fluffy and perfect. And then when i proofed the cut donuts they also got a sort of crust on the top and then when i fried them it cracked and they got super duper greasy like a funnel cake. And then when i rolled it out it seemed fine. Ok so my issue i had was when i proofed the dough the first time i saw it had somewhat of a crust on top and i was like eh no big deal it doesn’t look thick. This has such good texture!! I will say i didn’t use your flour blend because i already have a lot of bobs red mill 1 to 1 (i made my wedding cake with it a few months back) so it could be the reason i had a little issue but i think it’s because i didn’t cover the dough when it was proofing. Wow! Amazing! I tried a regular gluten recipe from Bon Appetite and tried to convert it to gluten free but it didn’t go well. Having a separate page for the flour blend is one thing, but the cinnamon roll recipe could be written out here meant for the donuts. I know when I recommend this site to others, it is something that can cause them to not make the recipes because it’s too overwhelming the way it’s laid out. It would be much better to have all ingredients and instructions in one place. It’s extremely confusing and overwhelming. My only criticism that does frustrate me with this website is having to click from recipe within a recipe multiple times. We made these into glazed, chocolate glazed, glazed jelly filled, blueberry glazed, strawberry glazed, and Boston cream donuts! If you’re missing donuts, make these, you may even cry with that first bite! Non GF folks can’t tell the difference!Īlso - refrigerating changes the texture somewhat and dries it out a little, but if you freeze it the FIRST day and let it defrost on the countertop when you want it, it’s still perfect! We make the whole cinnamon roll batch so we have extra donuts to freeze. There is ZERO aftertaste in baking and it’s by far the most superior egg substitute in my opinion, and I’ve tried them all! ![]() *To sub the eggs use 2.5 TBSP of Aquafaba - this is the water in a can of chickpeas. The best sub for this is actually Oat Milk Powder - you can find this on Amazon, Anthony’s brand is GF and works AMAZING here! *To substitute the whey powder in the bread mix, coconut milk powder works well but does have a slight aftertaste. *Oatly Oat milk (don’t get low fat) for this is the best for all milk requirements! (Yes it’s GF) *Use vegan butter like Country Crock avocado or olive oil sticks ![]() Some tips for those that need egg and dairy free also: I have been searching for a great GF donut recipe for a long time now, and have tried many that have flopped! This is by far the best! We have food allergies to egg and dairy as well so after multiple test batches, we’ve finally perfected (actually more my sister has than me!) this recipe for those allergens! Cinnamon sugar-fill a donut with apple pie filling and roll it in cinnamon sugar.Granulated sugar-simple granulated sugar surrounding a jelly donut is SO GOOD!!.Chocolate donuts-add a little bit of unsweetened cocoa powder and corn syrup to my glaze recipe to produce a perfect chocolate glaze for topping the donuts.Cut or break into small pieces and top maple glazed donuts with candied bacon. Candied bacon-dredge bacon slices in brown sugar and bake at 375 F for 20-25 minutes, or until caramelized.Maple glaze-make a maple glaze by adding maple extract or maple syrup to the vanilla glaze recipe.Pie filling-crack open a can of gluten free pie filling and spoon it into a decorating bag (or plastic baggie with the corner cut off).This is basically the same filling used in donut shops. I mean stable vanilla creme filling, like the one I use in my Hostess style cupcakes. Creme-I don't mean whipped cream (that would just melt into a puddle when added to the center of a warm donut).Reduce the heat and allow it to simmer for 15-20 minutes, or until reduced by about ⅓. Jelly or jam-to thicken up store bought jelly or jam, put it in a saucepan and bring it to a boil.
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