Gluten Free Chocolate Glazed Doughnuts

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Gluten Free Chocolate Glazed Doughnuts

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Ingredients

12 piece(s)

Doughnuts

110 g Nuttelex
1 tsp vinegar
1 tsp Vanilla Paste
2 eggs
90 g rice milk, (Or milk of choice)
25 g cocoa powder
160 g gluten free flour, (I use my own blend, which is on Recipe Community)
100 g brown sugar
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt

Glaze

160 g icing sugar
1 tsp Vanilla Paste
50 g rice milk, (Or milk of choice)
30 g cocoa powder

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6

30min

Preparation 20min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
Afternoon tea Snack Baking Biscuit/cookie Cake Easy Gluten free Non-dairy Nut free

Recipe's preparation

Doughnuts

Add Nuttelex to mixing bowl and melt 90°c/2 min/speed 1.

Add vinegar, vanilla, rice milk and eggs. Beat 30sec/speed 5.

Add cocoa powder, GF flour, brown sugar, baking powder, bicarbonate of soda and salt and mix 20sec/speed 5.

Scrape down sides and mix another 10sec/speed 4.

Let the mixture rest for 10-20min before pouring or piping into a greased doughnut tray.

(The consistency of the mixture will depend on the flour blend and type of milk used and the resting time. I pipe mine in using the disposable piping bags from the Mix Shop)

Bake for 10 minutes at 180°c. Glaze when cooled.

Glaze

Add icing sugar, cocoa powder, rice milk and vanilla to mixing bowl.

Insert butterfly whisk and beat for 20sec/speed 4. You may need to scrape the sides and beat a little longer.

Transfer glaze to a small bowl and dip cooled doughnuts in, smooth side down, to coat one side.
Once glazed, pop them on a wire rack, decorate with GF sprinkles or grated chocolate and leave to set.

(You don't want the glaze to be too runny so you may need to adjust the icing sugar or milk to get the perfect consistency.)

Accessories you need

Butterfly
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Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.