Here’s a rhetorical question for you: is there ever a WRONG time for a jelly-filled doughnut hole?
There are so many right times, really: on National Jelly Filled Doughnut Day (yes, it’s a thing — June 8), or at Hanukkah (like mini Sufganiyot), or during apple season … because apple butter!, or anytime, really. Which I guess is the point.
So now really is the right time to share my fabulous homemade jelly-filled Gluten Free Doughnut Holes recipe .
Since most of us don’t have the luxury of having a gluten free donut shop on the corner, it’s always good to know you can make your own delicious gluten free doughnuts anytime you crave them. They’re a great way to spread smiles, too.
I can see handing these out to friends as little balls of cheer. Who couldn’t use a little extra cheer in their day?
And speaking of delightful gluten free doughnut recipes … I also have just a few other gluten free doughnut recipes you can try as well: Traditional Gluten Free Glazed Doughnut Holes, Gluten Free Pumpkin Pie Donuts, Gluten Free Apple Cider Doughnuts, Gluten Free Chocolate Donuts, Gluten Free Chocolate Zucchini Donuts, Gluten Free Lemon Blueberry Donuts, Gluten Free Mock Entenmann’s Crumb Donuts, and traditional Gluten Free Fried Doughnuts.
Plus, a recipe for gluten free apple fritters, Gluten Free Beignets, Gluten Free Churros and Gluten Free Funnel Cakes! Oh, and did I mention I have a recipe to make gluten free doughnuts in an AIR FRYER?!
(As I’m writing this, I’m realizing that I might have a doughnut problem — that’s a lot of gluten free doughnut recipes!)
These puppies are eye-catching (who doesn’t spy a doughnut hole and bee-line right for the platter?!) and delectable, plus they’re easy to tote to a party to serve without the hassle of utensils. Lick-your-lips delicious, with an apple butter or iconic jelly filling.
If you’d like to make these as pictured — with homemade apple butter — check out my easy apple butter recipe and video! Apple butter is such a great baking ingredient and of course, is wonderful for slathering on or IN just about anything!
As if you needed another reason to love this recipe, these doughnut holes are still delicious on day 2 (not that you’ll have any leftovers, but hypothetically speaking …). That’s right boys and girls: make these ahead of time and you won’t have to rush to prepare anything on game day or for out-of-town guests tomorrow morning!
So anytime you’re craving a pop-able sweet treat, give this simple recipe a go. You’ll be glad they’re already in portion-control sizes ….
- 2 Tbs. butter or non-dairy alternative (e.g. Earth Balance Buttery Sticks)
- 1/2 cup granulated sugar
- 1/3 cup apple butter or applesauce (make your own)
- 1/3 cup plus 1 Tbs. apple cider
- 1 egg (or egg substitute like 1 Tbs. vegetable oil + 2 Tbs. water + 2 tsp. baking powder)
- 1 tsp. pure vanilla extract
- 2 cups gfJules™ All Purpose Gluten Free Flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. sea salt
- vegetable oil for frying (unless baking instead)
- granulated or confectioner’s sugar for rolling doughnut holes
- apple butter or jam for filling (make your own apple butter)
Whip butter and sugar together until light.
Add apple butter, apple cider, egg and vanilla. Beat until smooth.
Sift together dry ingredients in a separate bowl, then slowly stir them into the apple butter mixuture, beating until there are no lumps.
To Fry: Prepare a small pot by filling at least 1 1/2 inches deep with oil. Heat to medium (no more than 350°F); ideal doughnut fry oil temperature is 325-350F.
*Note: a candy thermometer is super helpful to ensure the oil reaches and stays at the right temperature. If the oil is too hot, the doughnut holes will burn on the outside and remain uncooked on the inside.
Once the oil has reached 325-350°F, using a small cookie dough scoop or tablespoon measure, carefully drop doughnut dough into the hot oil, boil and flip as necessary to cook until lightly browned on all sides – approximately 4 minutes total.
Once cooked, immediately remove with a skimmer or slotted spoon to a plate covered with paper towels to absorb any excess oil. (I recommend starting with just one doughnut hole and cutting it open after 4 minutes to be sure it has cooked through and not over-cooked, so you know exactly how long to leave the doughnuts in your hot oil.)
Quickly transfer to a bowl of sugar and roll to completely coat the doughnuts. Remove to finish cooling and repeat with remaining dough.
To Bake: Preheat oven to 325° F. Scoop out doughnut holes and place onto parchment-lined baking sheets or simply press dough into doughnut pans and smooth the tops with a rubber spatula. Sprinkle with sugar, if desired. Bake for 10-14 minutes, testing with a toothpick for doneness (when inserted toothpick comes out clean, doughnuts are fully cooked). Remove to cool on wire racks for 5 minutes, then gently roll in confectioner’s sugar or sugar and cinnamon mixture. *Note: baking will somewhat flatten the round doughnut balls, but they will still taste delicious!
Once fully cooled, fill a pastry bag or cut a corner from a plastic sandwich bag and fill with apple butter. Use a metal icing tip in the bag to help pierce the doughnut and push into the center so that the apple butter will fill the hole.
Keep doughnut holes in a sealed tupperware-type container until ready to serve. They stay fresh for 1-2 days; thereafter, gently warm in an oven or microwave before serving.
Pin for later!