Gluten-free Vanilla Cream Doughnuts

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These donuts will make you believe you’re in heaven!



  • 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


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.


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