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Is there anything better than a warm, gooey donut that oozes out nutella as you bite it? I think not! And that’s why we went on this journey to create the perfect gluten free nutella filled donuts, ones that actually look and taste like a real donut. Donuts are the perfect comfort food, yet gluten free donuts that we’ve tried from the shops just don’t taste or feel the same as a ‘real’ donut . Either the taste is not quite right or the texture is not right, or both.
Surprisingly there are few filled donut recipes online and the ones we came across just didn’t make the perfect donut that we were after. Then we came across Kimi Eats Gluten Free’s donut recipe which made for the perfect donut base, and after lots of testing and some tweaking by us we can now present the perfect gluten free nutella filled donut recipe. Enjoy.
- 115g glutinous rice flour (note: glutinous rice flour is a type of rice flour that has a different consistency so when it’s cooked it goes sticky. It’s available at local supermarkets [Coles & Woolworths] in Australia and is really cheap. Wherever you’re based just check in at your local supermarket to see if it’s available – I’ve had a quick look online and have seen it available at a lot of different supermarkets worldwide.)
- 115g gluten free self-raising flour (we use the homebrand from our local supermarket – Coles however we’ve also used Orgran and White Wings with no variation in the final outcome!)
- 60g granulated sugar (plus approx 50g extra for coating the donuts in)
- 1 tsp baking powder
- 35g salted butter
- 1 tsp vanilla essence
- 150g full cream milk
- 1 large egg
- Nutella (approximately 1/2 a cup)
- Vegetable oil (to deep fry)
Watch the video tutorial above to see exactly how to make the donuts. I always recommend watching the video tutorial at least once prior to attempting the recipe so you can see how the batter should look throughout each step of the process. When you’re ready to make the donuts the written instructions are below.
- Mix the glutinous rice flour, gluten free self raising flour, granulated sugar and baking powder together in a bowl.
- Add the vanilla essence, milk, butter (soften it in the microwave first) and egg and whisk until the batter is smooth and thick. Set the batter aside.
- Line a tray with baking paper.
- Pipe the batter (using a piping bag) into flat circles approximately 0.5cm thick.
- Wet your finger with water and lightly run it along the surface of the donut to smoothen it.
- Cover the tray with cling wrap and freeze the batter for 1 hour. This will allow the donuts to solidify enough to be handled.
- Grab a large saucepan and add the oil into it. We added enough oil to be approximately 6 cm deep.
- Have the saucepan on high heat until the oil reaches 170 degrees Celsius (approximately 338 degrees Fahrenheit). Then turn the heat down slightly.
- Add the donuts to the saucepan, depending on the size of your saucepan add 1-3 donuts at a time.
- Cook each donut for approximately 8 minutes, so that both sides are golden brown in colour. Make sure to flip them over while cooking to ensure they cook evenly. Continue to monitor the temperature while cooking the donuts, ensuring that the temperature is maintained at 160-170 degrees Celsius.
- Lift the donuts out of the oil and let any excess oil drip off into the pan. Then place the donuts onto a cooling rack and allow them to cool.
- Once the donuts are cool enough to be handled coat them in the additional 50g of granulated sugar.
- Use a knife to cut a hole into the donuts and wiggle the knife around slightly inside the donut to increase the hole size.
- Place the nutella into a piping bag that has a small nozzle. Place the nozzle into the donut and fill it with nutella.
- Congratulations, you’ve now successfully made gluten free nutella filled donuts. Enjoy!
We hope you enjoyed our gluten free nutella filled donuts recipe. If you ended up making them yourself let us know in the comments or on our socials.