Ingredients:

For the Dough:

• 3½ cups (490g) gluten-free 1:1 flour blend

• 1 cup (200g) granulated sugar

• 1¾ tsp baking powder

• 2 tbsp + 1½ tsp (24g) instant yeast

• 1 tsp salt

• 1 tsp of vanilla extract

• 1½ cups (360ml) whole milk (or dairy-free alt)

• ¾ cup (169g) melted butter (you can use dairy-free)

• 2 large eggs, room temp

Optional:

• 2 tbsp whole psyllium husks (or 1½ tbsp psyllium husk powder) for extra structure

Instructions:

1. Make the Dough

• In a stand mixer, add milk first, then all other ingredients.

• Using the dough hook, knead for 5 minutes on medium. The dough will be sticky.

• Scrape down the sides, cover, and refrigerate overnight (cold proof).

2. Shape the Donuts

• Take dough from the fridge, knead gently on a floured surface until smooth.

• Roll out to ½ inch thick and cut using a donut cutter (or biscuit cutter).

• Place each donut on a square of parchment paper on a baking tray.

• Cover and let rise until slightly puffy (not quite doubled).

To Fry in Oil:

• Heat oil to 320–330°F in a deep fryer or heavy pot.

• Carefully place donuts (with parchment) into hot oil.

• Use tongs to remove the parchment.

• Fry 1–2 minutes per side, longer if there's no center hole.

• Transfer to a wire rack to cool.

To Air Fry:

• Preheat the air fryer to 350°F.

• Place donuts (still on parchment) in a single layer.

• Air fry for 4 minutes (adjust as needed per your air fryer).

To Finish:

• Melt butter with a splash of vanilla extract.

• Dip warm donuts into butter, then roll in:

  • Sugar, powdered sugar, or cinnamon sugar OR

  • Dip in melted chocolate and top with sprinkles (your version!)

Tips:

• Best enjoyed fresh, but you can store them covered for 1 day.

• To reheat: microwave for 15 seconds.