Grain Free Apple Pie Maple Glazed Yeast Donuts

Yall LOVE Donuts. (Ok, so do I!) Hence my willingness to battle them week after week to get them just right.

These beauties are grain free! I intentionally created a glaze and a filling for them so that you can pick and choose which you prefer or use both. They are soft and delicious! I can’t wait for you to try them.

Since they are grain free- I have found they taste best by far freshly fried when they are still warm. They really need to be sealed up as soon as they cool down too because coconut flour tends to dry things out. Sealed up will help them retain their moisture!

If you want a donut recipe that can be made ahead and stays soft for days- I would recommend making the Cake Mix Cake Donuts in the Club Instead.

Additionally you could also just make these in the classic round with a hole donut shape. The dough is pretty easy to work with if you dust it in some starch and should do almost any shape!

I used a round biscuit cutter about 1 1/2 Inches wide! You can go bigger or smaller- that will obviously just affect how many you end up with.

Can you remove the eggs? 

This is a tricky question. Eggs play a huge role in keeping donuts in one piece when they are fried. I spent all last week working on trying to make an amazing gluten free + vegan yeast donut. I have not tested these donuts out egg free yet- but when I do I will be using some aquafaba. So if you wish to experiment thats what I would suggest. I typically use 2 ounces of aquafaba in place of each large egg & I always beat it into soft peaks to make sure its giving my baked goods maximum lift.

Can you sub in other flours? No. No other blend of flours will perform the same and donuts in particular need to be precise.

I include gram measurements. Why?

Gluten free baking can be seriously hit or miss if it’s not precise. ESPECIALLY with donuts. No two people measure a cup of flour the same. Grab an inexpensive kitchen scale. It’s so much easier- you’ll never look back . If you don’t I cant promise that the recipe will turn out for you.

Tools & Ingredients

(My favorite scale) Escali baking scale. https://amzn.to/3Ex0DcM

My Absolute Favorite Pot For Frying : (Perfect Pot) https://amzn.to/3lPoHAx

Large piping tips https://amzn.to/3FUKTBe

Instant read thermometer https://amzn.to/3DNMgzS

Coconut flour https://amzn.to/2YX4orT

Potato starch https://amzn.to/3DLh6c5

Tapioca starch/flour https://amzn.to/3DLh6c5

Potato flour https://www.amazon.com/dp/B07XPGV5JY/ref=cm_sw_r_as_gl_api_glt_fabc_W72W9VM8KXSDEMWFBP89?linkCode=ml2&tag=realsuste-20

Grain Free Apple Pie Maple Glazed Yeast Donuts

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Author: Brittany Angell

Prep time: 30 MinCook time: 20 MinInactive time: 30 MinTotal time: 1 H & 19 M

PLEASE USE THE GRAM MEASUREMENTS! Especially with coconut flour accuracy is SO extremely important. It's the only way to that they will turn out perfectly. I am only providing cup amounts here to give you a reference on how much of each item you need to have before getting started.

Ingredients US Metric Both

Apple Pie Filling (optional)

• 1 Large Apple (or 1.5 Medium/Small apples)
• 1/4 Cup Maple Syrup, Brown Sugar or Coconut Palm Sugar
• 1/4 Cup of Water
• 2 tsp Starch (Tapioca, Corn. Potato or arrowroot)
• 1 Tsp Cinnamon

Yeast Mixture for Dough

• 1/4 cups  of warm water  (56 grams)
• 2 Tsp. Fast Acting Yeast
• 1 TBSP of Organic Cane Sugar

Dough

• 1/2 Cup Packed Coconut Flour (87g)
• 1/2 Cup Packed Potato Starch (98g)
• 1/4 Cup Tapioca Starch + 1 Tbsp (40 g)
• 1 Cup Powdered Sugar (117 g)
• 1 tsp Xanthan
• 2 tsp Baking Powder
• 2 tsp Potato Flour (This is NOT potato starch)
• 5 Tbsp Shortening or Lard  (60 g) 
• 1/2 tsp Salt
• 3 Large Eggs

Maple Glaze (optional)

• 1 Tbsp Melted Butter (regular or vegan) 
• 1/2 Tbsp Maple Syrup
• 1 Cup Powdered Sugar
• 1/2 Tsp Maple extract (optional- but recommended)
• 3-5 Tsp Water or Milk (regular or vegan) to get desired thickeness. 
• Pinch of salt 

Instructions

1. Make the apple pie filling. Add everything to a small sauce pan and cook over medium heat until the apples are extremely soft and the filling has thickened. Set aside to cool.
2. Turn oven on to 300 degrees (you will be using the warm oven, with the heat turned off to let the donuts rise!)
3. In a small cup combine the luke warm water, yeast and TBSP of sugar. Mix together and set aside.
4. In the bowl of a stand mixer combine all of the Donut Ingredients. Pour in the yeast mixture and then mix on high for 1-2 minutes. The dough will thicken some as it mixes- as the xanthan gum and potato flour take a minute to activate. The dough should be thick and sticky by the end of the mixing process.
5. Plop the dough onto a surface dusted with tapioca starch. Pat into a round about 1 1/2 inches thick. Cut into 8 round circles using a biscuit cutter or glass. (Dust the biscuit cutter with starch)
6. Place the donut rounds on a baking sheet. (Tip: cover your baking sheet with parchment paper first to prevent sticking).
7. Brush each donut liberally with water. Cover the tray tightly with a ceran wrap trapping all warm air and condensation inside. Using a pan with taller sides works best for this allowing the dough to rise fully.
8. Turn off the oven, and then place the covered tray into the oven. Leave the oven door open a crack for the first 10 minutes.
9. Leave the donuts in the warm oven for 30 minutes to rise.
10. Meanwhile as several inches of oil to a heavy bottomed sauce pan or skillet. Heat it up slowly over low heat for the 30 minutes while the donuts are proofing.
11. Prepare your filling: Place apple pie filling a piping bag with a large tip.
12. After the 30 minutes remove the donuts from the oven and check the temperature of your oil. Between 290-320 degrees is an ideal range for frying. Test one donut to make sure the oil is hot enough. The donut should start to bubble immediately and should not turn brown too quickly. Each should take 5-8 minutes to fully cook. Be careful not to over crowd the pan cooking no more than 2-3 at a time. Make sure to flip the donuts a few times so they cook evenly. Place them on a paper towel lined plate.
13. As soon as the donuts are just cool enough to handle. Put the large tip of the piping bag into the side of the donuts and wiggle it around a little. Squeeze filling in until it oozes out a little. (about 1-2 tbsp or per donut)  Make sure to do this while they are still super warm or else they may crack. 
14. Roll the filled donuts in the glaze (optional).
15. They taste best when they are warm! Serve them right away. 

Notes:

You can also use this dough to make donuts with a hole in the center (and fry up the little donut holes while your'e at it.) This is a lovely yeast donut base so feel free to put powdered sugar on them or chocolate. You can stuff them with just about anything too as long as you do it when they are warm.

To stuff them with the apple pie filling you need a LARGE piping tip with a big hole at the opening and you simply poke it into the side of the donut- wiggle it around a litte bit and squeeze in as much filling as it can handle. Be sure that your apples are chopped small enough and are soft enough that you can squeeze them through your piping tip.

The glaze is optional and so is the apple pie filling- I have been getting a lot of requests for those two flavors in particular so I wanted to offer up a recipe that could be either or both.

I used Potato Flour in this recipe because it has magical magical abilities. It helps give these donuts the perfect texture! Potato flour is different than potato starch! Very different. It soaks up liquid like a sponge!! Make sure to buy the right thing!!

For the yeast, I used Fast Acting yeast! Its important you purchase and use this type as well, or else your donuts wont rise as quickly as intended for this recipe.

Did you make this recipe?

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