Glutan free Bavarian Cream Donuts

Here’s a recipe for gluten-free Bavarian cream donuts that you can enjoy:

Gluten-Free Bavarian Cream Donuts Recipe

Ingredients:

For the Donuts:

• 2 cups gluten-free all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp xanthan gum (if your flour blend doesn’t contain it)
• 1/2 cup milk (or dairy-free alternative)
• 1/4 cup butter, melted (or dairy-free alternative)
• 2 large eggs
• 1 tsp vanilla extract

For the Bavarian Cream Filling:

• 1 cup milk (or dairy-free alternative)
• 1/4 cup granulated sugar
• 2 large egg yolks
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1/2 cup heavy cream (or coconut cream for dairy-free)

For the Chocolate Glaze:

• 1 cup powdered sugar
• 1/4 cup cocoa powder
• 3-4 tbsp milk (or dairy-free alternative)
• 1 tsp vanilla extract

Instructions:

Making the Donuts:

1. Preheat your oven to 350°F (175°C) and grease a donut pan.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, salt, and xanthan gum.
3. In a separate bowl, whisk together the milk, melted butter, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full.
6. Bake for 12-15 minutes, or until a toothpick inserted into a donut comes out clean.
7. Allow the donuts to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Making the Bavarian Cream Filling:

1. In a medium saucepan, heat the milk over medium heat until it begins to simmer.
2. In a bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
3. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
5. Remove from heat and stir in the vanilla extract.
6. Transfer the cream to a bowl, cover with plastic wrap (pressing it directly onto the surface of the cream to prevent a skin from forming), and refrigerate until completely chilled.
7. Once chilled, whip the heavy cream to stiff peaks and gently fold it into the chilled custard.

Filling the Donuts:

1. Once the donuts are completely cooled, use a piping bag fitted with a round tip to fill them with the Bavarian cream.
2. Insert the tip into the side of each donut and gently squeeze the filling inside.

Making the Chocolate Glaze:

1. In a medium bowl, whisk together the powdered sugar, cocoa powder, milk, and vanilla extract until smooth.
2. If the glaze is too thick, add more milk, one tablespoon at a time, until the desired consistency is reached.

Glazing the Donuts:

1. Dip the top of each filled donut into the chocolate glaze, allowing any excess to drip off.
2. Place the glazed donuts on a wire rack to set.

Enjoy your homemade gluten-free Bavarian cream donuts!