Posted: June 3, 2021
click this image for the full video tutorial: https://youtu.be/IbzV3cqPNDk
I have an amazing gluten-free Oreo donut for you today!! I also share tips on how you can keep these dairy free if you need that option. They’re a moist white cake with Oreos folded in. These little guys taste so delicious – and if you don’t want a dozen donuts all at once – you can actually freeze the non-frosted donuts and let them thaw to room temperature when you’re ready to eat them. Six donuts in one sitting… I can live with that; a dozen donuts in one sitting, probably not as okay 😅. To celebrate, this post will include a:
Recipe: Gluten free Oreos cake donuts
Recipe: Icing
Most asked questions:
· Can I make the donuts in advance? I recommend making these the same day you’d like to enjoy these and eat these within two days so they won't dry.
· How should I store these? Store these in a sealed container at room temperature.
Special equipment:
· 6 cavity classic donut pan
Servings: about 1 dozen donuts
Ingredients:
Icing
· powdered sugar 1 ½ cups (extra on hand)
· heavy cream ¼ cup (or coconut cream but this isn’t neutral tasting)
White cake donuts
All room temperature
· All-purpose gluten free flour 1 cup (140 grams)
· Xanthum gum ½ tsp (omit if flour contains it)
· Cornstarch 3 tablespoons (23 grams)
· Baking powder 1 teaspoon (4 grams)
· Baking soda ½ teaspoon (2 grams)
· Pink salt ¼ teaspoon (1 grams)
· Unsalted butter (room temp) 6 tablespoons (84 grams)
· Granulated sugar ¾ cups (150 grams)
· Clear vanilla extract 1 ½ teaspoon (6 ml)
· Egg whites 3
· Buttermilk ¾ cups (90 ml)
· Gluten free Oreos 6-10 for batter
Instructions:
How to make gluten free white cake Oreo donuts:
Step 1 – prepping your equipment. Tip! Grease your donut pan and keep in the fridge until ready to distribute. This makes a huge difference when popping out your donuts later.
· Note: I use organic coconut shortening for greasing.
Step 2 – break up some GF Oreo Cookies. Break up some cookies and set aside. Dust your cookies with a tablespoon of GF flour so the cookies don’t sink to the bottom and settle when folded into the batter and baked.
· Note: I don’t do this in the video because it’s more visually appealing not to.
Step 3 – making the donut batter. Make sure everything is room temperature and your oven is preheated 335F/168C. Sift all of the dry ingredients and set them aside. This process can be done by hand but if you have a mixer – add a paddle attachment to your mixer to combine your butter and sugar for five minutes. It almost doubles in size and lightens quite a bit. Scrape down the sides. Add the egg white in two parts on low speed for 20 seconds. Add extract with second set of egg white on low speed for 20 seconds. My mixer is at about speed 2 to 3. Grab the dry ingredients and wet ingredients. Add a third of the dry mixture to the batter and mix to just incorporated. Add half of the liquid and mix until just incorporated. Repeat, alternating additions of flour and the liquid until both just incorporated. If the batter curdles then the ingredients might not be a room temperature. Gently fold in the gluten free Oreo cookies until just incorporated.
· Tip: Instead of buying buttermilk – you can make it at home! Add 1 ½ teaspoons of vinegar to your ¾ cup of milk and let sit for 10-15 minutes and mix. Even plant-based milk works.
· Tip: If you have time, and you want a baked donut that is rounded on both sides – refrigerate the batter for an hour or overnight.
Step 4 – baking the donuts. Distribute batter into donut pan with piping bag or spoons ¾ way full. Then bang the batter to release any extra-large air bubbles and also fill in the edges. Bake for 8-10 minutes or use a toothpick to see if the baking is complete there should be about 5 crumbs. Let donuts cool for about 15 minutes and then pop out the donuts. This might require a fork.
· Tip: I recommend distributing with a Ziploc or piping bag – it’s easier.
· Tip: It’s easiest to remove the donuts when they’re slightly warm still.
· Tip: Make sure the donuts are cooled before decorating.
· Tip: For the most even heat distribution I like to bake everything on a cookie sheet.
How to make donut icing:
Step 5 – making the icing. Heat cream in the microwave for 15-30 seconds to warm. Whisk together the powdered sugar and cream. Dip cooled, room temperature donuts. Sprinkle Oreo cookies on top!
· Tip: I like to add a little bright white foot coloring to get opaque white icing. Remember it’s easier to add than remove color! So be conservative.
· Tip: Best eaten within 2 days.
· Tip: The icing will sink in a little if you're not serving immediately. I have a hack to help: swap out one tablespoon of the cream for sour cream.
GF Oreo white cake donut success!!!
Rox