Imagine standing in your kitchen, the sweet and tangy aroma of fresh raspberries mingling with zesty lemon filling the air. These Gluten Free Raspberry Doughnuts are more than just a treat; they invite you to indulge in a lighter, healthier version of a classic favorite. While browsing through countless recipes, I stumbled upon this delightful creation that perfectly balances taste and texture without the gluten – an unexpected discovery I simply had to try!
After a particularly rough week, I craved something decadent but wanted to stay far away from the confines of takeout and fast food. These doughnuts emerged as a vibrant solution; they are luxuriously fluffy and packed with raspberry goodness, making them a guaranteed crowd-pleaser. Plus, the best part? They’re incredibly easy to whip up! Whether you’re treating yourself or impressing friends at a weekend brunch, these doughnuts will not only satisfy your sweet tooth but also spark joy in every bite. Let’s dive into this delicious adventure together!
Why are Gluten Free Raspberry Doughnuts irresistible?
Irresistible Treat: With a delightful raspberry curd and a crispy exterior, these doughnuts redefine gluten-free indulgence.
Easy to Make: Just follow simple steps, perfect for any home cook without advanced techniques required.
Fresh Flavors: Bright raspberry and zesty lemon create a refreshing taste that will brighten your mornings.
Crowd-Pleasing: Ideal for brunch or a sweet snack, everyone will love these vibrant bites, even those without dietary restrictions!
Healthier Choice: Offer a guilt-free treat that feels luxurious but aligns with your health goals.
Versatile Enjoyment: Customize with toppings or fillings to match your cravings; the possibilities are endless!
Gluten Free Raspberry Doughnut Ingredients
Creating these Gluten Free Raspberry Doughnuts is a delightful journey that combines vibrant flavors and accessible ingredients.
For the Raspberry Curd
• fresh or frozen raspberries – Use ripe raspberries for a burst of flavor and natural sweetness.
• freshly squeezed lemon juice – Brightens the curd, enhancing the fruity flavor profile.
• caster/superfine or granulated sugar – Helps to balance the tartness of the raspberries for a harmonious taste.
• medium egg – Adds richness and helps to set the curd for a creamy texture.
• egg yolk – Enhances the smoothness and depth of the raspberry curd.
• salt – A pinch elevates the flavors of the curd.
• unsalted butter – Adds a velvety finish to the curd; remember to mix until melted and combined.
• vanilla bean paste (or extract) – Infuses warm undertones that complement the fruit.
For the Dough
• whole/rough psyllium husk – A fantastic binder for gluten-free baking, providing necessary structure.
• warm water – Activates the psyllium husk, helping to create a dough that holds together.
• caster/superfine or granulated sugar – Adds sweetness to the dough, balancing flavors beautifully.
• lemon zest – Enhances the overall flavor, giving a refreshing zing.
• tapioca starch – Provides a light, airy texture to the doughnuts—perfect for gluten-free recipes.
• millet flour – A subtle nutty flavor that complements the other ingredients.
• sorghum flour – Adds a slight sweetness and depth to the dough.
• instant yeast – Essential for leavening, giving those doughnuts their airy lift.
• baking powder – Works alongside the yeast to ensure fluffy doughnuts.
• xanthan gum – A key ingredient for that desirable chewy texture in gluten-free baking.
• salt – Enhances and balances the overall flavors in the dough.
• warm whole milk – Adds moisture and richness, making the dough tender.
• medium egg – Adds structure and moisture to the dough.
• unsalted butter, melted – Provides richness and helps create a soft texture in the dough.
For the Topping
• freeze-dried raspberries – Intensifies the raspberry flavor and adds a beautiful color to the sugar.
• heavy/double cream – Whipped cream adds a luxurious touch to your filled doughnuts.
• powdered/icing sugar – For sweetness and to thicken your whipped cream; great for decorating!
• vanilla bean paste (or extract) – Adds warm and sweet notes to your whipped cream filling.
• fresh raspberries, for decorating (optional) – An extra burst of flavor and a lovely garnish.
• oil for frying – Choose a flavor-neutral oil with a high smoke point for frying doughnuts to perfection.
With these ingredients at hand, you’re on your way to creating a splendid batch of deliciousness that’s bound to impress!
How to Make Gluten Free Raspberry Doughnuts
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Prepare the raspberry curd: In a saucepan over medium heat, cook the raspberries until they’re softened. Pass the mixture through a sieve to remove the seeds, returning the juice back to the saucepan for further cooking.
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Add lemon juice: Stir in the freshly squeezed lemon juice to the raspberry juice. In a separate heat-proof bowl, whisk together sugar, egg, egg yolk, and salt until fluffy and well combined.
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Combine juices: Heat the raspberry juice mixture until it’s just boiling. Gradually pour this hot mixture into the egg mixture while whisking constantly to prevent curdling.
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Cook until thickened: Return the combined mixture to the saucepan, cooking over low heat and stirring continuously for about 4-6 minutes until it thickens. Remove from heat, mixing in butter and vanilla. Chill in the fridge for at least 1 hour.
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Create psyllium gel: Mix the whole/rough psyllium husk with warm water and set aside until it forms a gel-like consistency.
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Combine dry ingredients: In a stand mixer, combine the caster sugar with lemon zest, then incorporate tapioca starch, millet flour, sorghum flour, yeast, baking powder, xanthan gum, and salt. Mix well to combine.
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Make the dough: In the center of the dry ingredients, add the psyllium gel, warm milk, egg, and melted butter. Knead until it’s smooth and slightly sticky. If too sticky, allow it to rest briefly.
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Shape the dough: Divide the dough into 8 equal portions, shaping each into a ball. Place them on squares of parchment paper and flatten each ball to about 1¼ inches thick.
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Proof the doughnuts: Let the doughnuts rise in a warm place for about 1 hour 15 minutes until they have doubled in size and appear puffy.
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Make raspberry sugar: Blend 50g of sugar with freeze-dried raspberries until well combined. Mix this with the remaining sugar to create your raspberry sugar.
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Fry the doughnuts: Heat oil to 320ºF (160ºC) and carefully fry the proofed doughnuts for about 2½ minutes on each side until they are golden brown. Drain on paper towels to remove excess oil.
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Coat with raspberry sugar: While still hot, roll the doughnuts in the raspberry sugar mixture and allow them to cool slightly on a wire rack.
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Whip the cream: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla until you achieve stiff peaks. Use a long thin knife to carefully pipe this creamy filling into the centers of the doughnuts.
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Fill and decorate: Fill each doughnut with a generous dollop of whipped cream and raspberry curd. Finish with additional whipped cream and a few fresh raspberries on top for decoration.
Optional: Drizzle with chocolate for an extra indulgent treat!
Exact quantities are listed in the recipe card below.
Tips for the Best Gluten Free Raspberry Doughnuts
- Ingredient Temperatures: Ensure all your ingredients are at room temperature; this helps in creating a smooth and well-combined dough.
- Psyllium Gel Timing: Allow the psyllium husk and warm water to sit long enough to thicken into a gel, which is crucial for the dough’s structure.
- Sticky Dough Rescue: If your dough feels too sticky, don’t panic! Let it rest a bit before shaping to achieve a more manageable consistency.
- Perfect Frying Temperature: Use a thermometer to maintain oil at 320ºF (160ºC) for frying. Too hot or cold can affect the texture and cooking time.
- Cooling Method: After frying, place doughnuts on paper towels to absorb excess oil, ensuring they don’t get soggy or greasy.
- Raspberry Curd Chill: Allow the raspberry curd to chill for at least one hour; this not only enhances the flavors but also thickens it for filling!
Make Ahead Options
These Gluten Free Raspberry Doughnuts are a fantastic treat for meal prep enthusiasts! You can prepare the raspberry curd and the dough up to 24 hours in advance, storing them separately in airtight containers in the fridge to maintain their freshness. To keep the doughnuts fluffy, allow the dough to rise after shaping, then cover and refrigerate instead of frying—this can help develop flavors. When you’re ready to enjoy, simply fry the doughnuts and roll them in raspberry sugar, followed by filling with whipped cream and raspberry curd for that irresistibly fresh taste. This way, you can impress family or friends with minimal effort on busy mornings!
How to Store and Freeze Gluten Free Raspberry Doughnuts
Room Temperature: Store the doughnuts in an airtight container for up to 2 days to maintain freshness and moisture.
Fridge: If you have leftover filled doughnuts, keep them refrigerated for up to 3 days. Place them in an airtight container to prevent drying.
Freezer: For longer storage, freeze unfilled doughnuts for up to 2 months. Wrap each doughnut individually in plastic wrap and place them in a freezer bag.
Reheating: To enjoy your gluten-free raspberry doughnuts warm, reheat from frozen in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through.
What to Serve with Gluten Free Raspberry Doughnuts?
Indulging in a batch of warm, fluffy doughnuts opens up a world of delicious pairing possibilities that will elevate your sweet experience.
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Fresh Fruit Salad: A medley of seasonal fruits can brighten your plate, providing a refreshing contrast to the sweetness of the doughnuts.
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Scoop of Vanilla Ice Cream: Creamy and cool, this indulgent topping melts into the warm doughnut, creating a delightful dessert experience that feels decadent.
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Rich Coffee or Espresso: The robust flavors of a freshly brewed cup complement the fruity notes, making each bite a perfect harmony of taste and aroma.
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Whipped Coconut Cream: For a lighter, dairy-free option, whip coconut cream with a hint of vanilla, giving your doughnuts an exotic twist.
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Lemon Zest Glaze: A drizzle of lemon glaze adds a zesty brightness that will enhance the overall flavor profile, tying the dish together beautifully.
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Chocolate Drizzle: An elegant addition, a warm chocolate drizzle serves to elevate the indulgence factor, creating an irresistible combination of flavors.
A sip of bubbly sparkling water alongside these choices can cleanse the palate, allowing the sweet intricacies of the doughnuts to shine even more brightly.
Gluten Free Raspberry Doughnut Variations
Feel free to get creative with these variations and substitutions, adding your own twist to these delicious doughnuts!
- Baked Option: Instead of frying, bake the doughnuts at 350°F (175°C) for about 15-18 minutes until golden. They’ll be lighter and just as tasty!
- Nut-Free: Substitute millet flour and sorghum flour with oat or rice flour for a completely nut-free version that remains delightful. It might change the flavor slightly, but the light texture remains!
- Sugar-Free: Use erythritol or monk fruit sweetener in place of sugar to create a guilt-free treat. Your friends will be amazed at how great they taste!
- Dairy-Free: Swap out the heavy cream with coconut cream and use dairy-free butter for a lovely lactose-free option bursting with flavor. The coconut will add a unique tropical note!
- Zesty Twist: Boost the lemon flavor by adding an extra teaspoon of lemon zest to the dough and the raspberry curd for a tangy kick. It’s a refreshing surprise that pairs beautifully with raspberries!
- Chocolate Lovers: Add mini chocolate chips to the dough for a decadent chocolate raspberry experience. This combination is irresistibly rich and will make your mouth water!
- Spicy Kick: Incorporate a pinch of cayenne pepper in the dough for a subtle heat that balances the sweetness, adding a surprising twist to each bite.
- Jam-Filled: Substitute the raspberry curd with a spoonful of your favorite fruit jam for a quicker filling option. The sweetness of peach or strawberry jam can bring a new dimension to your doughnuts!
Gluten Free Raspberry Doughnuts Recipe FAQs
How do I choose the best raspberries for this recipe?
Absolutely! Opt for ripe, plump raspberries that are bright in color and free of dark spots. If using frozen raspberries, make sure they’re not overly mushy, as this can affect the texture of your raspberry curd.
How should I store leftover gluten-free raspberry doughnuts?
To keep your doughnuts fresh, store them in an airtight container at room temperature for up to 2 days. If you’ve filled them, it’s best to refrigerate them for up to 3 days to prevent them from drying out.
Can I freeze the doughnuts, and how?
Very! You can freeze unfilled gluten-free raspberry doughnuts for up to 2 months. Wrap each doughnut individually in plastic wrap and place them into a freezer bag. When ready to enjoy, reheat from frozen in a preheated oven at 350°F (175°C) for about 10 minutes.
What should I do if my dough is too sticky?
If your dough feels too sticky while kneading, don’t worry! Simply let it rest for about 10-15 minutes. This resting period allows the psyllium husk to absorb more moisture, making it easier to handle. You can also lightly dust your work surface with tapioca starch while shaping if needed.
Are these doughnuts safe for people with dietary restrictions?
Yes! These gluten-free raspberry doughnuts are perfect for those with gluten sensitivities. However, be mindful of any potential allergens in the ingredients used, such as dairy or specific flours. Always check with guests about their dietary needs before serving!
How long will the raspberry curd last in the fridge?
The raspberry curd should be stored in an airtight container and can last in the fridge for up to 1 week. If you want to make it ahead of time, it’s a great idea to prepare the curd in advance; just give it a good stir before using!
Delicious Gluten Free Raspberry Doughnuts for Sweet Mornings
Ingredients
Equipment
Method
- In a saucepan over medium heat, cook the raspberries until they're softened. Pass the mixture through a sieve to remove the seeds, returning the juice back.
- Stir in the lemon juice to the raspberry juice. In a separate bowl, whisk together sugar, egg, egg yolk, and salt until fluffy.
- Heat the raspberry juice mixture until boiling. Gradually pour this hot mixture into the egg mixture while whisking continuously.
- Return to the saucepan, cook over low heat and stir until thickened. Remove from heat, mixing in butter and vanilla. Chill for at least 1 hour.
- Mix the psyllium husk with warm water and set aside until it forms a gel-like consistency.
- In a stand mixer, combine the caster sugar with lemon zest, then incorporate all dry ingredients.
- In the center of the dry ingredients, add the psyllium gel, warm milk, egg, and melted butter. Knead until smooth.
- Divide the dough into 8 portions, shaping each into a ball, and flatten them.
- Let the doughnuts rise in a warm place for about 1 hour 15 minutes until puffy.
- Blend 50g of sugar with freeze-dried raspberries for raspberry sugar and mix with remaining sugar.
- Heat oil to 320ºF (160ºC) and fry doughnuts for about 2½ minutes on each side until golden brown.
- Roll doughnuts in raspberry sugar while still hot and cool on a wire rack.
- In a mixing bowl, whip the cream with powdered sugar and vanilla until stiff peaks form. Pipe filling into the centers of the doughnuts.
- Fill each doughnut with raspberry curd and top with additional whipped cream and fresh raspberries.