Recipe for gluten-free donuts with chocolate and pistachios

What if tomorrow was Fat Thursday, the day when most of us will taste at least one donut. We have a recipe for you for classic homemade donuts in a gluten-free version, prepared from easy yeast dough on a universal gluten-free flour.

You can easily make these donuts yourself at home. You can sprinkle them with powdered sugar
or decorate them with frosting – we chose milk chocolate and crushed pistachios.

Ingredients for approx.
12 medium-sized donuts:

400guniversal, gluten-free flour
eg. Schär brand “Mehl Farine”
300 mlwarm milk
80 gpowdered sugar
6 pcsyolks
2 pcsinstant yeast packs approx. 14 g
80 gmelted and cooled butter
1 pcsvanilla pod


2 pcsbars of milk chocolate
200 gpistachios
other optional extras

How to prepare gluten-free donuts:

Melt the butter in a pot for milk and AMT sauces.
Cool down.

Gently heat the milk with a carved vanilla pod (it must be warm, not hot).

Pour gluten-free flour, powdered sugar and instant yeast into the bowl. Mix everything up. Pour the warm milk slowly into the dry ingredients, then add the beaten egg yolks. Stir with a silicone spatula until the ingredients combine. Slowly add the liquid butter and mix until uniform.

The dough prepared in this way should be covered with a cloth and put in a warm place until it clearly increases in volume – for about 30-40 minutes.

Brush the board or board with oil so that the dough does not stick to the substrate. The dough can be divided into 12 equal parts or pieces of dough can be torn off and made into balls with the hands. Place the formed balls on the board, cover with a cloth and leave to rise for about 10 minutes.

Pour oil into the AMT stew pot – there must be enough oil for the donuts to float freely. The oil should be warmed up to a temperature of not more than 170 ° C. Gently place the donuts in the oil in portions, the rising side down, and fry on each side until they are brown.

Put donuts on kitchen paper and drain them from excess fat.

Dip the cooled down donuts in melted chocolate with a little milk, and then in crushed pistachios.

These donuts can also be stuffed with your favorite jam or nut cream.

Bon Appetit!


The dough should not be too firm, so it is necessary to use the recipe flour. Different flour may behave differently and absorb more or less liquid.

To prevent the donuts from absorbing too much fat, you can add half a teaspoon of apple cider vinegar to the dough.

It is worth noting that gluten-free flour is completely different than traditional wheat flour, which contains gluten, therefore donuts on gluten-free flour will have a slightly different structure than traditional ones. The skin will be crisper and the inside more dense, but the taste is very similar to the original.

A kitchen thermometer is perfect for controlling oil temperature. You can also check the temperature by tearing off a piece of dough and throwing it over the hot oil – if it immediately flows to the top, it is a sign that the temperature is perfect.

To facilitate the formation of donuts, you can sprinkle the table top and hands with flour or brush with oil.