There is no Hanukkah without fresh and hot donuts - and of course celiacs also deserve to enjoy the addictive traditional pastry • Ran Ben David, the head pastry chef of Biga Cafe, reveals the chain's recipe for oven-baked donuts • They do not require frying and do not contain gluten
Recipe for gluten-free donuts
Courtesy of Ran Ben David, head pastry chef of the Biga coffee chain
Components
About 16 donuts
- Gluten Free Blend – 500g (3.5 cups)
- Sugar - 75 g (6 <>/<> tablespoons)
- Dry yeast – 17 grams (about <>.<> tablespoons)
- Water – 525 grams (2 cups plus 3 tablespoons)
- Canola oil – 30g (one-fifth cup)
- Salt – 5 g (1 tsp)
Airy and gluten-free, photo: PR
Method of preparation
Place the gluten, sugar and dry yeast mixture in a mixer bowl with a kneading hook and mix on low speed for 2 minutes. While stirring, add the liquid to the mixer.Add the salt and stir on medium speed for another 5 minutes until a uniform dough is obtained.Place in a preheated oven to 205-215 degrees Celsius.Baking time: about 11-14 minutes.For gluten-free doughnut topping and decorating: You can find a wide range of gluten-free donut decorations, from heart chocolate frostings to rose candies, pearl candies, garnish cream and more.Wrong? We'll fix it! If you find a mistake in the article, please share with us