How to Make
Gluten-Free Boston Cream Donuts
Estimated Bake & Assembly Time: 3 hours
Makes: 12 donuts
Best eaten immediately!
No morning is complete without a donut’s soft and pillowy goodness, paired with a warm cup of coffee.
What’s in the box?
Psyllium Husk
Yeast
Donut Sugar
Gluten-Free Flour
Custard Sugar
Vanilla
Non-Dairy Chocolate Chips
Bismarck Piping Tip
Reusable Piping Bag
Oil Thermometer
Ingredients you’ll need:
1 1/2 Cup Milk ~or~ Non-Dairy Substitute (divided)
2 Eggs + 3 Yolks (divided)
1/2 Cup Cold Water
7 Tbs Butter ~or~ Non-Dairy Substitute (divided)
1/2 Cup Heavy Cream ~or~ Non-Dairy Substitute
1.5 Liters of Frying Oil
Equipment you’ll need:
Mixing bowls
Measuring Utensils
Electric Mixer
Optional: Dough Hook
Spatula
Baking Tray
Parchment Paper
Cling Wrap
Knife
Metal Slotted Spoon or Tongs
Pot for Frying
Tips & Tricks
Dough
1
As you mix the dough, it will seem very wet and sticky. That’s okay! You’ll be putting it in the fridge to firm up, which will make it easy to portion into the donuts.
Pastry Cream
2
After bringing the milk to a boil, you’ll slowly add it into the egg mixture while continuously whisking. This is called tempering. You temper the eggs so that they don’t scramble when added to the hot milk. If you add the milk too quickly the eggs will cook and you’ll have a scrambled mess. Take your time with this process.
When you put the cream back on the stove you MUST continuously stir it. The pastry cream thickens very quickly. Remove it from heat when it has reached a thin pudding texture. You’ll know to remove it when it starts to look a little lumpy, and pulls away from the sides of the pan while stirring it.
When covering the pastry cream, press the cling wrap tight to the cream so a skin does not form while cooling.
Assembly
3
Before filling the donuts, you’ll need to make a hole in each donut to help make space for the filling. Each donut should get about 1 TBS of pasty cream filling. When glazing the donuts, the glaze should still be runny enough to easily coat the donut, but not so runny it slides right off.
Piping Bag Assembly
4
In the box, you’ve received a piping bag, a bismarck piping tip, and a coupler. To assemble the bag first place the large plastic piece inside of the bag. Then place the bismarck tip on the large plastic piece but on the outside of the bag. Then to secure it, screw on the smaller plastic ring. Need a reference? Watch this video.
Step-by-Step Instructions
Make Psyllium Gel & Activate Yeast
1
Psyllium Husk
Yeast
Mix psyllium husk and 1/2 cup cold water to make a gel. In a separate bowl, mix yeast and 1/2 cup of warm milk. Let the yeast mixture sit for 5-10 minutes or until frothy.
Start Mixin' The Dough
2
Donut Sugar
Gluten-Free Flour
With an electric mixer, mix donut sugar and the gluten-free flour . Make a well in the center of the flour mixture and add 2 eggs, psyllium gel, & yeast. Mix on medium speed until a shaggy dough starts to form. Add in 5 TBS of butter, 1 TBS at a time, mixing until well combined. If you have one, switch to a dough hook to help mix the butter more thoroughly.
Note: If you don’t have a dough hook, you can still just use the regular paddle or mixers to mix the butter but make sure the butter is still incorporating thoroughly. If you don’t mix the butter all the way the dough could be shaggy and not fry properly.
Put the dough in a greased bowl. Cover and refrigerate for at least 1 hour. The dough can be refrigerated overnight.
Make Vanilla Pastry Cream
3
Custard Sugar
Vanilla
In a saucepan, bring 1 cup of milk to a boil. In a mixing bowl, mix 3 egg yolks, custard sugar, and vanilla. Slowly pour boiling milk into the egg mixture while continuously mixing. Return the egg mixture to the pot and heat over medium heat until it becomes a thick custard texture. Remove from heat and add 2 tbsp butter, mixing until well combined. Pour into container, cover tightly with cling wrap, and cool.
Proof Donuts
4
When ready, divide the dough into 12 equal dough pieces. You can do this by using a scale to have them all the same size. If you don’t have a scale you can just eyeball it. Roll into each piece into neat dough balls and place each onto a small piece of parchment on a baking tray. Cover with cling wrap and put in a warm place to proof for at least an hour.
Fry & Fill
5
Heat your frying oil in a Dutch oven or stock pot. Using the provided thermometer, bring oil to 325°. Fry 4 at a time - 2-3 minutes per side or until golden brown. Place donuts on a paper towel to cool. Let come to room temp before filling. Once cool, put the provided piping tip in the provided piping bag and add cream patisserie. Use a knife to create a hole in each donut. Insert tip and fill donuts with pastry cream. Each donut should have about 1 TBSP of pastry cream.
Non-Dairy Chocolate Chips
6
Make Chocolate Glaze
Bring 1/2 cup heavy cream to a boil and place the non-dairy chocolate chips in a heat-safe bowl. Once the heavy cream is boiling, pour over the chocolate chips. Once the chocolate is completely melted, allow the glaze to cool slightly. Once cool enough, dip the donuts and allow to set. Enjoy with a cup of coffee!
