Gluten Free Irish Cream Glazed Doughnut Holes

March 4, 2016

Have a sweet tooth and are constantly looking for delicious gluten free dessert recipes? Whether you have a gluten intolerance or not, you’ll love these amazing Irish Cream Glazed Doughnut Holes. Think of these babies as the love-children of warm doughnuts and cinnamon buns that are then dipped in a delicately sweet and creamy Irish glaze.

These tasty treats are made with Blends by Orly, the creation of Orly the Baker. When Orly’s husband was diagnosed with celiac disease, the classically trained baker began the quest to find the perfect gluten free flour blend. Instead, she came up with her own.

The Blends by Orly brand features 5 gluten free flours, each inspired by famous cities around the world.  The London blend is perfect for cookies, scones, biscuits and such. Try Manhattan for baking brioche, challah, pastries, and Paris for cakes and cupcakes. Sydney is great for sweet and savory quick-breads, muffins, pies and more, and Tuscany is for dishes like pizza crusts, pasta, and artisan white breads. Best of all, the blends are an easy 1-to-1 replacement for any flour.

Irish Cream Glazed Doughnut Holes
1/3 cup plus 4 tsp lukewarm milk (about 90° F)
1 tsp dry yeast
2 Tbsp. plus
1 tsp water
1 Tbsp. butter, melted
1 large egg
¼ cup granulated white sugar
1 ½ cups Blends by Orly Manhattan Blend
½ tsp salt
½ cup raspberry or strawberry jam
2 ½ cups canola oil for frying
1 1/2 cups powdered sugar
1-2 tablespoons Irish crème Liquor (like Bailey's)
1-2 tablespoons whole milk
Make the glaze. Sift confectioner’s sugar into a medium bowl. Add in one tablespoon of Irish crème liquor and one tablespoon of milk and stir. Slowly add in even amounts of liquor and milk until glaze is thin and runny but thick enough to coat the back of a spoon. Cover and set aside.    Combine milk and yeast in the bowl of a stand mixer and let sit for 5 minutes.   In a large bowl, combine Manhattan Blend, sugar and salt. Heat water and butter in the microwave until butter melts.  Combine egg, water mixture flour mixture and yeast mixture in the mixer with paddle attachment and mix on medium speed until incorporated, about 5 minutes.
To make the doughnut holes, heat four inches of oil in a large, heavy bottomed pot. Make sure the oil is at least two inches from the top of the pot. Heat oil to 350 degrees and check with a deep fry thermometer. Place a paper towel lined baking sheet nearby. Using a tablespoon or melon baller, scoop balls of dough into the oil, making sure not to overcrowd the pan or splash the oil. Fry for about two minutes or until they are golden brown and puff up a bit. Remove with slotted spoon onto paper towel lined cookie sheet and repeat with remaining batter.  
Set up a cooling rack over parchment paper. Let doughnuts cool for a minute and then dip into glaze and place on cooling rack.


Editorial disclosure: we received no compensation or product for this post.