Gluten-Free Baking: Irish Cream Glazed Donut Holesby Tina B. Eshel March 4, 2016
Gluten-free is a popular dietary choice for everyone who is truly gluten intolerant to those who want to loose weight and feel better. A gluten-free diet excludes gluten, a protein found in common grain species such as wheat, barley and rye. Gluten comes from a Latin word that means glue, an apt description of what gluten does; it’s the protein that makes bread chewy and delicious.
However, too much of a good thing can be problematic. Gluten can cause health problems in people with celiac disease, an autoimmune disease in which the consumption of gluten causes damage to the small intestine, to those who are just gluten sensitive. Some of the health problems associated with gluten intolerance include bloating, gastrointestinal upset, irritable bowel, rheumatoid arthritis, multiple sclerosis and more.
Giving up gluten used to mean giving up some of the tastiest foods on the table, including desserts made with flour. Fortunately, there are many brands and bakers responding to the request to make gluten-free alternatives. One such company is Blends by Orly.
Blends by Orly are made with gluten free ingredients, and are also OU Kosher certified, nut free, vegan and corn free. They are sold in stores and on Amazon and online.
The idea for Blends by Orly began when Orly the Baker was learning the art of French baking while living with her husband, who was diagnosed with celiac disease. During her studies at Le Cordon Bleu culinary school, she experimented and discovered that the right proportions of gluten-free grains mixed together created gluten free flour blends, excellent substitutes for the recipe we are sharing below.
Reprinted with permission from Orly the Baker.
Irish Cream Glazed Doughnut Holes
1/3 cup plus 4 tsp luke-warm milk (about 90° F)
1 tsp dry yeast
2 Tbsp plus
1 tsp water
1 Tbsp butter, melted
1 large egg
¼ cup granulated white sugar
1 ½ cups Blends by Orly Manhattan Blend
½ tsp salt
½ cup raspberry or strawberry jam
2 ½ cups canola oil for frying
1 1/2 cups powdered sugar
1-2 tablespoons Irish crème Liquor (like Bailey’s)
1-2 tablespoons whole milk
Make the glaze. Sift confectioners sugar into a medium bowl. Add in one tablespoon of Irish crème liquor and one tablespoon of milk and stir. Slowly add in even amounts of liquor and milk until glaze is thin and runny but thick enough to coat the back of a spoon. Cover and set aside. Combine milk and yeast in the bowl of a stand mixer and let sit for 5 minutes. In a large bowl, combine Manhattan Blend, sugar and salt. Heat water and butter in the microwave until butter melts. Combine egg, water mixture ﬂour mixture and yeast mixture in the mixer with paddle attachment and mix on medium speed until incorporated, about 5 minutes.
To make the doughnut holes, heat four inches of oil in a large, heavy bottomed pot. Make sure the oil is at least two inches from the top of the pot. Heat oil to 350 degrees and check with a deep fry thermometer. Place a paper towel lined baking sheet nearby. Using a tablespoon or melon baller, scoop balls of dough into the oil, making sure not to overcrowd the pan or splash the oil. Fry for about two minutes or until they are golden brown and puﬀ up a bit. Remove with slotted spoon onto paper towel lined cookie sheet and repeat with remaining batter.
Set up a cooling rack over parchment paper. Let doughnuts cool for a minute and then dip into glaze and place on cooling rack.
For more inspiring gluten-free baking, visit Orly the Baker.