Gluten Free Jelly Bean Doughnuts Recipe
Jelly beans and Easter just go together, which is why I found myself with an abundance of jelly beans on hand. And why I decided to create this gluten free jelly bean doughnut recipe.
Not only are these doughnuts studded with jelly beans on the inside, they are also sprinkled with chopped jelly beans. I love the jewel-like look of the chopped jelly beans so much, I may have found a new kind of sprinkle for cupcakes, cookies, and cakes.
The jelly beans I used were from Surf Sweets, which are organic, naturally sweetened (no corn syrup), and made with fruit juice. They gave the doughnuts a fruity flavor that was not overly sweet.
I made two batches and found that inserting the jelly beans into the doughnut batter worked better than trying to fold the jelly beans into the batter before putting it into the doughnut pans.
I just love these doughnuts even more than I thought I would. They are so pretty. In fact, they would be perfect for any girl party – little girls and grown up girls.
- Gluten free nonstick cooking spray
- 3 (2.75-ounce) bags Surf Sweets Organic Jelly Beans divided
- 1 cup gluten free flour blend
- 1 teaspoon baking powder
- ½ teaspoon kosher or fine sea salt
- ½ cup milk or dairy free milk
- 1/3 cup sugar
- 6 tablespoons grapeseed or vegetable oil
- 1 large egg
- 1½ teaspoons pure vanilla extract divided
- 2 cups powdered sugar
- 1 tablespoon melted butter or dairy free butter
- 2-4 tablespoons milk or dairy free milk
- Food coloring of choice
Preheat the oven to 450 degrees. Spray 2 (6-count) doughnut pans with cooking spray. Place a wire cooling rack over a piece of waxed paper.
Chop 1 bag of jelly beans with a sharp, heavy knife or chop them in a small food processor. Spread them out on a cutting board to dry out a little while you prepare and bake the doughnuts.
Whisk together the flour, baking powder, and salt in a medium mixing bowl. Add the milk, sugar, oil, egg, and 1 teaspoon vanilla and whisk until it forms a thick batter. Divide the batter among the doughnut pans, filling about half way. I find it easiest to put the batter into a food storage bag, snip off the tip, and pipe the batter into the doughnut holes. Press 10 jelly beans into the batter of each doughnut, keeping them away from the edges. Bake for 7-9 minutes or until golden brown. Run a knife around the edges of each doughnut and let cool in the pan for 2-3 minutes before transferring to the wire cooling rack. Let cool completely.
Put the powdered sugar in a mixing bowl with the vanilla and melted butter. Add milk, 1 tablespoon at a time, and stir until it reaches a thick but pourable consistency. Add a drop or two of the food coloring. Drizzle the frosting over the doughnuts and sprinkle on the chopped jelly beans. Let the frosting set for about 10 minutes before serving.
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