Glazed gluten-free puff pastry doughnut recipe [DF, GF, SF]

Affiliate links in this post will be clearly marked with a * and if you click one of these links I will earn a discount or receive payment.

As a parent of a 3-year-old, I am often looking for simple ways to make her a nice treat. My daughter Daisy loves to help in the kitchen and so I’m always trying out new and easy ways for her to get involved. Today I’m going to share with you my glazed gluten-free puff pastry doughnut recipe. These are SUPER simple, using shop-bought gluten-free puff pastry and they take just minutes to prepare, fry, glaze and start eating!

Ingredients for glazed gluten-free puff pastry doughnuts

Gluten-free puff pastry sheet (I used a Jusrol one from Tesco)

Vegetable oil for frying

For icing glaze:

80g icing sugar

1-2 tablespoons of dairy-free milk (we use almond milk)

1 tsp vanilla extract (optional)

Sprinkles or other toppings

Method for glazed gluten-free puff pastry doughnuts

Roll out your puff pastry sheet.

Stamp out your doughnuts using either a doughnut stamp or a circle cookie cutter. Use a round 1-3 sizes larger for the outside than stamping out the hole, depending on how large you like the doughnuts to be.

Fry the doughnuts, and doughnut holes in 1-1.5 inches of vegetable oil at 190C (375F). I found that these fried in around 1 minute on one side and 30 seconds on the other. This will vary depending on the size of your pan. I used a saucepan that was only big enough to fry 2 doughnuts at a time but this meant I didn’t need a vast quantity of vegetable oil.

Transfer the doughnuts onto a cooling rack. I placed kitchen towel underneath mine to catch any drips of oil.

Once the doughnuts are cool you can make the glaze.

Mix together the icing sugar, vanilla extract, dairy-free milk and combine until you have a smooth but runny icing consistency. This is your doughnut glaze.

When your doughnuts are cool you want to dip them in the glaze and then add anything toppings right away. We sprinkled sprinkles over our doughnuts and within a minute or so the glaze had set and the sprinkles were held in place nicely.

As we don’t like waste in our home we re-rolled the rest of the pastry, we managed to get 2 more doughnuts, making 8, out of a 280g pastry sheet. We also saved all of the middles and punched lots more out of the leftover pastry. This gave us a load of lovely little fluffy, puffy tasty doughnut holes.

How to make my glazed gluten-free puff pastry doughnuts:

Print

Glazed Gluten-Free puff pastry doughnuts

Course Dessert

Keyword dairy-free, gluten-free, soya-free

Prep Time 5 minutes

Cook Time 3 minutes

Total Time 8 minutes

Servings 8 doughnuts

Ingredients

• Gluten-free puff pastry sheet ours was 280g
• Vegetable oil for frying We used 1-1.5 inches

Icing glaze

• 80 g icing sugar
• 1-2 tablespoons of dairy-free milk we used almond milk
• 1 tsp vanilla extract optional
• Sprinkles or other toppings

Instructions

1. Roll out your puff pastry sheet.
2. Stamp out your doughnuts using either a doughnut stamp or a circle cookie cutter.

3. Fry the doughnuts, and doughnut holes in 1-1.5 inches of vegetable oil at 190C (375F). 

   I found that these fried in around 1 minute on one side and 30 seconds on the other. This will vary depending on the size of your pan. 

   I used a saucepan that was only big enough to fry 2 doughnuts at a time but this meant I didn’t need a vast quantity of vegetable oil.

4. Transfer the doughnuts onto a cooling rack. I placed kitchen towel underneath mine to catch any drips of oil.
5. Once the doughnuts are cool you can make the glaze.
6. Mix together the icing sugar, vanilla extract, dairy-free milk and combine until you have a smooth but runny icing consistency. This is your doughnut glaze.
7. When your doughnuts are cool you want to dip them in the glaze and then add anything toppings right away. We sprinkled sprinkles over our doughnuts and within a minute or so the glaze had set and the sprinkles were held in place nicely.
8. As we don’t like waste in our home we re-rolled the rest of the pastry, we managed to get 2 more doughnuts, making 8, out of a 280g pastry sheet. We also saved all of the middle, and punched lots more out of the leftover pastry. This gave us a load of lovely little fluffy, puffy tasty doughnut holes.

Products I use when making my glazed gluten-free puff pastry doughnuts:

If you enjoyed this Glazed gluten-free puff pastry doughnut recipe why not try one of my other dairy and gluten free recipes?

Gluten free cornflake tart [DF, SF, GF]

Dairy and gluten free pancakes [DF, SF, GF]

Gluten-free jam drops (AD) [DF, SF, GF]

How about checking out my latest posts while you’re here?

• What to pack for nursery
• The joys of the charity shop
• 5 places my child has vomited
• Plus size c-section recovery diary (28 days)
• Red pepper pasta sauce [DF, GF, SF]

If you enjoyed this post I’d love it if you could give it a pin on Pinterest for me!