So I had experimented with making doughnuts for the first time ever the other day. I made Gluten Free Apple Cider Doughnuts and while they were awesome in their own right I wanted to dip them in chocolate just to see if they could taste even better. Yeah, it was taste-bud overload!
Chocolate Doughnut Glaze
Glazes 2 dozen doughnuts
- 1/2 cup butter
- 1/4 cup milk
- 1 tablespoon light corn syrup or honey
- 2 teaspoons vanilla extract
- 4 ounces dark chocolate chips
- 2 cups confectioners’ sugar
- Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted.
- Decrease the heat to low, add the chocolate, and whisk until melted.
- Turn off heat, add the powdered sugar, and whisk until smooth.
- Place the mixture over a bowl of warm water and dip the doughnuts immediately.
- Allow glaze to set for 30-60 minutes before serving.
Adapted from Alton Brown‘s Chocolate Doughnut Glaze.
I had really been missing doughnuts for some reason or another and for good reason. I hadn’t had a doughnut in almost 2 years and then my mom goes and buy my kids and I gluten free powdered doughnuts back in June.
Well, no where in my little town do they sell gluten free doughnuts. So the next best thing was to buy doughnut pans and then experiment.
I saw a recipe for Apple Cider Doughnuts sprinkled with cinnamon and sugar and thought why not lets try it!
I wanted to do something fun today when the kids got home from school. And how fun would it be making Zeppole (zə pō′lā) which are a deep-fried pastry somewhat like doughnut holes. And taste just as divine.
The Zepploe came out nicely crisp and light and fluffier than expected. So win, win!
Gluten Free Zepploe (Italian Doughnuts)
- 1 cup water
- 1 stick (½ cup) butter
- 3 Tablespoons sugar
- ¼ teaspoon salt
- 1¾ cup gluten free flour
- ½ tablespoon xanthan gum
- 4 eggs
- oil, for frying
- powdered sugar or a cinnamon-sugar, to dust the zeppole
- In a medium saucepan, combine the water, butter, sugar and salt. Cook until the butter is completely melted.
- Place the melted butter mix into the bowl of a standing mixer with flour and xanthan gum. Mix with a paddle attachment, until you don’t see any more steaming rising up from the bowl.
- Add the eggs, one at a time, until they are fully incorporated.
- Heat up your oil in a deep fryer to 375 degrees Fahrenheit.
- Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot oil, frying in batches. Turn the zeppole once or twice, cooking until golden and puffed up, about 3-5 minutes.
- Take them out of the oil using a slotted spoon and drain on paper towels.
- Toss with cinnamon-sugar or sprinkle with powdered sugar.
Arrange on a platter and serve immediately.
Adapted from: Giada De Laurentiis