What’s for dessert ?: Gluten Free: Princes donuts

June 9, 2019 by No Comments

Sometimes I think about the desserts I made while eating gluten so from time to time I make some of the recipes in a gluten free variant. That’s how the turn came princess donuts. A recipe I’ve made so many times, sometimes just for our taste, and multiple times for some larger gatherings. So I started making bite size princesses. I make 50-60 mini princess donuts from a gluten recipe, and this gluten-free one is enough for about 40 pieces. The difference between gluten-free and gluten-free dough is that gluten prince donuts are hollow inside and grow more.


  • 500 ml of milk
  • 140 g of sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 3 egg yolks
  • 75 g density
  • 65 g of softened butter

Mix the egg and yolks in a bowl. Stir in 50 ml of milk and vanilla extract. Add the thickener and mix until you get a smooth mixture. In another bowl, boil the rest of the milk and sugar. Add the egg yolk mixture to the milk and mix vigorously with a whisk or mixer for a few minutes until the mixture thickens. Cover the surface of the cream with cling film (to prevent crusting) and allow the cream to cool completely. Mix the cold cream briefly and add the softened butter and mix until the ingredients are combined.


  • 200ml of water
  • 100 ml of oil
  • a pinch of salt
  • 3 teaspoons sugar
  • 150 g Schar Mix b flour
  • 4 eggs

Put water, oil, salt and sugar in a bowl and bring to the boil. Remove from heat and add flour. Stir with a food processor until you get a thick dough. Allow to cool for a few minutes, then add one egg at a time and stir or mix between each addition until a homogeneous mixture is obtained, which is thick, sticky and glossy. Place the mixture in a larger dressing bag with a star or round attachment and squeeze lumps of dough onto a baking sheet lined with baking paper. Bake for 30-40 minutes in an oven preheated to 200 ° C (depending on size), and do not open the oven during baking. The dough is baked when it browns well and when the cracks lose their light yellow color.


  • 125 ml of sweet cream
  • 1 teaspoon sugar
  • powdered sugar for sprinkling

Cut the cooled donuts in half. Fill the bottom half with cream using a dressing bag and a star extension. Mix the sweet cream with the addition of sugar into the whipped cream. Apply a layer of whipped cream on the cream with the help of a dressing bag and a star-shaped attachment. Cover with the top half of the donut and sprinkle with powdered sugar. Keep princess donuts covered in the refrigerator.

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