Gluten Free Vanilla Cream Doughnuts

• Vegetarian

• Refrigerated

  • 4 Egg yolks
  • 3 Eggs, free range

• Baking & Spices

  • 2 1/2 tsp Active dry yeast
  • 1/2 cup Granulated sugar
  • 1 cup Granulated sugar to coat
  • 1/2 tsp Kosher salt
  • 3 3/4 cups Manini gluten free multi purpose flour mix
  • 2 tsp Sea salt
  • 1/3 cup Sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 gal Ganola oil

• Dairy

  • 7 tbsp Butter
  • 6 tbsp Heavy cream
  • 2/3 cup Milk
  • 1 1/2 cups Whole milk

Found on goingcavewoman.com

Ingredients

• Dough:
• 2½ tsp Active Dry Yeast
• ⅔ Cup Milk – Room Temp
• 3½ Cups Maninis Gluten Free Multi-Purpose Flour Mix
• ⅓ Cup Sugar
• 2 tsp Sea Salt
• 3 Free Range Eggs
• 7 Tbs Butter – Room Temp
• For the Cream Filling:
• 1½ cups whole milk
• ½ cup granulated sugar
• ¼ cup Maninis Gluten Free Multi-Purpose Flour Mix
• ½ teaspoon kosher salt
• 4 egg yolks
• 1 teaspoon vanilla extract
• 6 tablespoons heavy cream
• 1 gallon Ganola Oil – For Frying
• 1 cup granulated sugar – To Coat

Directions

• Stage 1: Making the dough
• Stir together yeast and milk in a bowl. You can use a mixer if you have one.
• Add the flour, sugar, salt and eggs and stir.
• Add butter cut into small pieces. Stir well or mix in mixer 5 to 6 minutes.
• Cover bowl with cling wrap and chill for 6 -18 hours.
• Stage 2. For the filling
• Whisk together sugar, flour and salt.
• In a separate bowl, whisk egg yolks and add flour mix until thick.
• Gently heat milk in a pan, Do not boil, and slowly add to the egg whisking constantly.
• Pour back into the pan and gently heat until sauce thickens, stir constantly.
• Boil for 10 seconds only and cool.
• Sieve filling and add vanilla. Chill for 4 hours minimum.