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Judy Keegan ha publicado una actualización
#DonutChallenge
Mis donuts rellenos de mermelada de frambuesa sin gluten
Aficionado avanzado
Para este reto, quería tomar el clásico donut de mermelada y convertirlo en algo audazmente seductor: cáscaras suaves, doradas y besadas con canela que esconden una brillante explosión de mermelada casera (hecha con una receta del curso de mermeladas). Estos donuts tenían grandes expectativas que cumplir. Ansío perfeccionar los donuts sin gluten, a base de mucho ensayo y error.
Todo empieza con la levadura: leche caliente, un susurro de azúcar y, de repente, está viva, espumosa y lista para crear esa miga mullida tan característica. A continuación se introduce el gel de psilio, que se convierte en una masa sedosa y elástica que da fuerza a la masa sin gluten.
¿La masa en sí? Necesitaba tiempo.
Un reposo largo y fresco en el frigorífico permite que las harinas se hidraten por completo, reafirmando la masa hasta que está suave, flexible y lista para darle forma. Lo juro, una masa sin gluten tan suave debería ser ilegal.
Dar forma a cada pieza en una esfera perfecta es casi una meditación: meter, enrollar, aplanar… y luego se fermentan hasta que se hinchan y se vuelven prometedoras. Cuando llegan al aceite a 165°C, se hinchan hasta alcanzar la perfección dorada, sus bordes se vuelven crujientes antes de asentarse en esa irresistible suavidad que todos ansiamos.
Mientras aún están calientes, se rebozan en azúcar aromatizado con canela… y entonces llega el momento.
El relleno.
Mi propia mermelada casera, untada hasta que empieza a rezumar: un precioso núcleo rubí dulce y ácido que contrasta a la perfección con la esponjosa masa.
Ingredientes utilizados:
- Masa fermentada sin gluten elaborada con harinas de tapioca, mijo y sorgo
- Gel de psilio y goma xantana para la estructura
- Leche, huevo, azúcar y mantequilla
- Cobertura de azúcar y canela
- Relleno de mermelada de fresa casera
Estos son mis atrevidos donuts: clásicos en su forma, seductores en su textura y rebosantes de sabor.
Me inscribo como aficionado avanzado.
#DonutChallenge
#DonutChallenge
My Gluten Free Raspberry Jam Filled Doughnuts
Advanced Amateur
For this challenge, I wanted to take the classic jam doughnut and turn it into something boldly seductive — soft, golden, cinnamon-kissed shells hiding a glossy burst of homemade jam (made using a recipe from the jams course). These donuts had big expectations to live up too. I crave to perfect gluten free donuts, through lots of trail and error.
It all begins with the yeast — warm milk, a whisper of sugar, and suddenly it’s alive, frothing, and ready to build that signature pillowy crumb. The psyllium gel slides in next, turning to a silky, bouncy mass that gives gluten-free dough its strength.
The dough itself? Oh, she needed time.
A long, cool rest in the fridge lets the flours fully hydrate, firming the dough until it’s smooth, supple, and ready for shaping. I swear, gluten free dough this soft should be illegal.
Shaping each piece into a perfect sphere feels almost meditative — tuck, roll, flatten — and then they proof until plump and full of promise. By the time they hit the 165°C oil, they puff into golden perfection, their edges turning crisp before settling into that irresistible softness we all crave.
While still warm, they get rolled in fragrant cinnamon sugar… and then comes the moment.
The filling.
My own homemade jam, piped in until it begins to ooze out — a gorgeous ruby core that’s sweet, tart, and the perfect contrast to the fluffy dough.
Ingredients used:
- Yeasted gluten-free dough made with tapioca, millet and sorghum flours
- Psyllium gel & xanthan gum for structure
- Milk, egg, sugar, butter
- Cinnamon sugar coating
- Filled with homemade strawberry jam
These are my daring doughnuts: classic in shape, seductive in texture, and unapologetically bursting with flavour.
I’m entering as an advanced amateur.
#DonutChallenge
Traducido del inglés
Antonio Salvador Moreno Carretero, Lana Mihajlović y4 más3 Comentarios-
Level:
Executive Chef
Porque estamos, literalmente, al otro lado del planeta, que si estuviera más cerca… Me iba corriendo a probar uno 🤭
Buen trabajo!
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They were really nice when first cooked, I can’t say no to a warm sugary donut, but when I got home from work this afternoon, i really felt like a cup of coffee and a donut, they were horrible. Their beautiful soft exterior had gone rock hard and the inside was dry and stiff. So disappointing! Gluten-free baking is so hard to get right. But next time I make them I will have an excuse to eat them quickly.
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Level:
Scoolinary Team
Hi Judy! 😊 This post is a total celebration of texture and intention. The photo composition is clean and natural, with a fantastic cross-section that reveals a luscious jam filling and an airy crumb. That ruby red contrast is simply stunning. What’s the one technique that helped you most when adapting this recipe to be gluten free? 👏🍓
I read that the next day they didn’t hold up so well — thank you for sharing that too, it’s super real and helpful. I’d recommend storing them in an airtight container as soon as they cool, or even freezing them and giving them a gentle reheat in the oven when needed. Gluten-free doughs tend to dry out faster, but this little trick might help keep that soft texture you worked so hard for.
Keep us posted next time you cook these.
