Community Cookbook
Maple Long Johns
LPHJ Kitchen
This is my son's favorite donut so we HAD to make it gluten and dairy free so no one missed out! We love this in the fall but donuts are good anytime!
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Ingredients:
1 1/4 cup warm water
1 pkg active dry yeast(or 1 Tbsp)
1/4 cup maple syrup
3 cups gluten free flour*see note below*
1 tsp sea salt
2 tsp almond or coconut milk
1/2 tsp vanilla extract
2 Tbsp maple syrup (or more for extra flavor)
2 cups powdered sugar
Coconut oil (or other oil) for frying -
Instructions:
In a mixing bowl, combine warm water, yeast and maple syrup. Let mixture rest so the yeast will activate. It will start to get a little foamy. It’s important for the water to be warm so that the yeast activates. This should take about 5-10 minutes.
- Add in flour and salt to yeast mixture. Using the dough hook, mix the dough over low-medium speed for about 5 minutes, scrapping sides down if necessary. During this time, the dough will become a solid ball and should be slightly stretchy and not sticky.
- Place the dough on a floured surface or on a piece of wax paper. Roll dough out until about 1/4-1/2″ thick. Using a donut cutter, cut out donuts and holes. Separate donut holes from rings. P
- lace on a greased baking sheet. Repeat with remaining dough. Place a light cloth over the dough and let rise in a warm place for about 45 minutes. I usually set my oven on warm and place dough on top. You can also place these on the counter or table in sunlight. The warmth will help them rise.
- In a medium bowl, combine powdered sugar, milk, syrup and vanilla and whisk until smooth. Add a little more sugar or milk to get desired consistency. Remember, you want this to be a glaze, not cupcake frosting.
- Place about 2 cups of oil in a large sauce pan or pot. You could even use a high sided skillet if desired. Heat oil over medium heat. When oil is hot, place donuts and donut holes, a few at a time. Cook on each side for a couple of minutes. The dough will get slightly brown.
- Remove from oil and place on a paper towel or wire rack.
- While donuts are still warm, dip in glaze. Return to rack to let glaze hard .Repeat glazing if desired.
- Link to full recipe: Find the whole recipe & the story behind it here!
- Serves: 12-15
- Cuisine: American (general)
- Cooking method: Deep fry
- Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
- Just right for...: Great for kids, Comfort food, Fall favorites
- Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
- Active/prep time: 45-60 minutes
- Total time (inc active/prep): 45-60 minutes
Published in
Breakfast & Brunch
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