Cake Doughnuts Gluten Free
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Ingredients
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Yield
dozenUnit of Measurement
- 57 g unsalted butter
- 50 g vegetable oil
- 100 g sugar
- 71 g light brown sugar
- 100 g whole eggs
- 10 g PreGel Five Star Chef Pannacrema Vanilla - 76776
- 319 g PreGel Five Star Chef Frollis - Shortcrust Dough Base - 44524
- 4 g baking powder
- 227 g whole milk
- 20 g PreGel SETAGEL®Vellutina® - Sorbitol Paste - 70472
Method of Preparation
- Preheat the oven to 425°F. Lightly grease two standard doughnut pans.
- In a medium-sized bowl, beat together the butter, vegetable oil, and sugars until smooth.
- Add the eggs, beating to combine.
- Stir in the nutmeg and PreGel Vanilla Velvet Traditional Paste.
- Stir the PreGel Five Star Chef Frollis Gluten Free into the butter mixture alternately with the milk, beginning and ending with the baking mix and making sure everything is thoroughly combined. Add in the PreGel SetaGel Vellutina and mix until thoroughly combined.
- Transfer the batter to the prepared doughnut pans, filling the pan to about 1/4" below the rim.
- Bake the doughnuts for 10 minutes, until set. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a cooling rack. Enjoy warm; or cool completely.