We've been watching the comments, and it seems a fair number of you wanted a gluten-free version of a donut, or a beignet. A beignet is traditionally made with choux pastry and then deep-fried. These jelly-filled donuts are made with choux pastry and then deep-fried. The difference? No gluten.
'doughnut' on Serious Eats
Apple fritters should not be jelly doughnuts in which the jam is merely replaced with an apple filling. No, an apple fritter is a nubby affair with crisp bits of chopped apples scattered throughout and just the slightest hint of confectioner's glaze. Gluten-free fritters can be tough to make, but as it turns out, size matters. Our small fritters come out with the ideal ratio of crisp fried exterior to apple-packed crumb.
This homemade version of Boston Cream doughnuts makes sure every component rocks thanks to a dark chocolate glaze, vanilla bean pastry cream, and tender yeasted dough.
With a heart-shaped cookie cutter it's easy to make a special treat for your favorite doughnut-loving Valentine.
This brunch is a wonderful way to start off a lazy Sunday. Lentils, simmered with aromatics, won't just fill your kitchen with wonderful enticing smells—they make a perfect dipping sauce for a side of delicate and savory sweet potato fritters.
There are few things I like more than putting some booze in my brunch, and the combination of apples and brandy are one of my favorites. Here, they combine in a quick and easy doughnut recipe.
It's Thanksgiving! It's Hanukkah! All at once! With this momentous overlap of food holidays, why decide on one type of cuisine? These jelly doughnuts, inspired by the Hanukkah specialty sufganiyot, have a Thanksgiving flair thanks to a cranberry sauce "jelly" inside.
People will think these are traditional cider doughnut holes, but they never actually see a fryer, instead getting a quick bath in melted butter and a toss in cinnamon sugar while still warm from the oven.
With fall upon us there's no reason to let pumpkin have all the fun. Squash lends a light sweetness and mild earthiness to these doughnuts and it also happens to make for a very tender and fluffy cake.
Gluten-free pumpkin doughnuts are baked and tossed with a cinnamon and sugar coating.
We're going to defer to Glazed, Filled, Sugared, & Dipped author Chef Collucci to describe this one: "First you taste the warmth of the whiskey, followed by the tropical tartness of the passionfruit, and finally the smoothness of the caramel and earthy cocoa on the finish." Precisely.
Bursting with bright lemon filling poking out of their blowholes, these little bombs from Glazed, Filled, Sugared, & Dipped come with accessories like sweet rhubarb chutney and crunchy, nutty pistachio florentines to crowd a dessert plate.
Dark as night and deeply chocolate, these Glazed, Filled, Sugared, & Dipped chocolate cake doughnuts are bittersweet and coated in a milky sugar glaze.
Frying already-rich brioche dough results in these unimaginably indulgent, tender little bites. Representing the third category of Glazed, Filled, Sugared, & Dipped, they're coated in cardamom sugar, which provides contrasting flavor & texture.
Don't let the photo fool you: while these holey treats may resemble doughnuts, they're actually pies! They are made up of morsels of pie crust which are then filled, rolled up and pinched to ensure the filling stays inside, then fried. While they're certainly not health food, they certainly are delicious: crispy, not too-sweet, easy to make, and completely open to improvisation with flavor.