Gluten-Free Boston Cream Doughnuts

Instructions

1. Make the Pastry Cream
   Whisk sugar and cornstarch together, then slowly add hot milk while whisking to temper the mixture. Cook over medium heat until thickened. Remove from heat and stir in vanilla (and butter if using). Chill until ready to fill.

2. Prepare the Dough
   Activate the yeast in warm milk and sugar. Mix the psyllium gel. In a large bowl, whisk together flours, xanthan gum, baking powder, and salt. Add the yeast mixture, eggs, butter, and psyllium gel. Mix until a soft dough forms. Let the dough rest.

3. Shape the Doughnuts
   Divide the dough into 8 equal pieces. Shape each into a round. Let them rise in a warm place until almost doubled in size.

4. Fry
   Heat oil to 320–330 °F (160–165 °C). Fry doughnuts in batches, turning once, until golden brown (about 2½ minutes per side). Drain on paper towels.

5. Fill with Pastry Cream
   Pipe the chilled pastry cream into the center of each doughnut using a small piping tip.

6. Glaze
   Heat the cream and pour over chocolate chips, stirring until smooth and glossy. Dip the tops of each doughnut into the chocolate glaze.

7. Serve
   Best enjoyed fresh and slightly warm.

Go to the next page to get the Nutrition