Baking with Tito’s: Gluten-Free French Donuts

Share This
Share on FacebookTweet about this on TwitterPin on Pinterest

Frying Donuts

Really, who doesn’t like fried dough? Blackbird Bakery’s Donut & Fritter Blend is designed to make perfect gluten-free fried dough creations — from fried chicken and tempura to carnival funnel cakes and these easy-as-pie French style donuts. Just add a little Tito’s Handmade Vodka for a light-as-air consistency and a respectable crunch (so don’t forget to keep a bottle in your pantry, as well as on your bar). All kinds of magic unfolds with Tito’s Handmade Vodka in the kitchen, and this recipe is a perfect example of that ineffable chemistry. But don’t take our word for it; here’s the recipe, so you can try it yourself…

Powdered Donuts

Fresh French Style Donuts

  • 2 large eggs
  • 1 tsp baking powder
  • 5 Tbsp unsalted butter
  • 5 Tbsp water
  • 2 Tbsp half & half
  • 1 3/4 tsp sugar + more for dusting
  • 1/4 tsp kosher salt
  • 1 1/2 cup + 3 Tbsp Blackbird Bakery’s Donut & Fritter Blend
  • 2 tsp pure vanilla extract
  • 1 Tbsp Tito’s Handmade Vodka
  • 2 cups high heat oil for frying

Heat oil to 350°F. Sprinkle the baking powder over the eggs and allow to sit for 5 minutes to activate; it should foam up nicely.

In a saucepan, combine the butter, water, half & half, sugar, and salt. Cook over medium heat until it boils. Add the Donut & Fritter Blend and stir vigorously. The dough is ready when you can see a film of butterfat lining the pan.

Pour the vanilla and Tito’s Handmade Vodka into the bowl of a stand mixer with the paddle attachment. Add the hot dough and mix on high to cool. Add the eggs and mix on high until you have a thick, smooth paste.

To fry up the French style donuts, you can be fancy and pipe them into the oil, or you can carefully scoop tablespoon-sized balls of dough into the hot oil. Fry for 2-3 minutes until the donuts are golden brown. Roll the fritters in the sugar and serve warm. Drizzle chocolate sauce over the donuts if you wish.

Leave a Reply

Your email address will not be published. Required fields are marked *