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

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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!

Glazed Gluten Free Puff Pastry Doughnuts - A look at the finished doughnuts

Glazed Gluten Free Puff Pastry Doughnuts - The ingredients for the doughnuts

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.

Glazed Gluten Free Puff Pastry Doughnuts - Stamping out the doughnuts

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.

Glazed Gluten Free Puff Pastry Doughnuts - Frying the doughnuts

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

Glazed Gluten Free Puff Pastry Doughnuts - The doughnuts drying off on a rack

Once the doughnuts are cool you can make the glaze.

Glazed Gluten Free Puff Pastry Doughnuts - Icing mix

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.

Glazed Gluten Free Puff Pastry Doughnuts - Icing 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.

Glazed Gluten Free Puff Pastry Doughnuts - A look at the finished doughnuts

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.

Glazed Gluten Free Puff Pastry Doughnuts - Glazed doughnuts

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

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:

The links below are affiliate links. Read the AllergyFreeDay Disclosure to find out more about affiliate links.

*Cookie Cutters / *Adonised Pan Set / *Rolling Pin / *Cooling Rack

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

A dairy free, gluten free, soya free puff pastry doughnut that takes just minutes to prepare and glaze. #allergyfreeday #allergyfriendly #allergenfree #dairyfree #glutenfree #baking-2

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