Chocolate Doughnuts



This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour. 


230 g Bakers' Magic Gluten free flour

1 Egg

50 g Brown sugar

260 ml Warm water

40 g Butter (or Cocoabutter)

1 tsp Salt

2 tsp Yeast (dried)

15 g Cocoa (I use rich cocoa - it still contains cocoabutter) 

Extra cocoa & icing sugar for sprinkling on top


For best results preincubate the yeast. Warm water is ~1/4 to 1/3 of boiling water with the remaining cold water (tap). Whether you use 1/4 or 1/3 will depend on how cold your tap water is. If the water is too hot it will kill the yeast.

Pre-incubate the yeast at room temperature for approximately 5 - 8 mins in 50 g of warm water containing 10 g of sugar. Stir the mixture to dissolve the sugar & disperse the yeast. This gives the yeast a readily available food source & they can "revive" in a relatively undisturbed environment. After the allocated time the surface of the yeast mixture should be slightly frothy. This indicates the yeast are viable. 

If the yeast mixture has a frothy top or you can see bubbles proceed with doughnut making.

Preheat oven to 200o C.

Grease 2 x 12 donut tins (pictured below).


Place all ingredients, including preincubated yeast mix, in TM bowl

Mix @ 37o C for 2.5 minutes at speed 4. Ensure all ingredients are fully incorporated into the mixture.

Transfer mixture to a piping bag (I use a size 7 star nozzle).

Stand Mixer

Place all ingredients, including preincubated yeast mix, in the mixers bowl.

Combine all ingredients using the flat beater (not the dough hook) until they are all incorporated and the mixture is smooth.

Transfer mixture to a piping bag (I use a size 7 star nozzle).

Stab Blender

Place all ingredients in a mixing bowl, including preincubated yeast mix.

Whiz together ingredients until a smooth consistency is reached.

Transfer mixture to a piping bag (I use a size 7 star nozzle).

All Methods

Pipe mixture around doughnut "hole" in tray, you will only need to 1/2 fill each.

Let the dough proof in a warm place for approximately;

15 minutes - if you used a Thermomix and preincubated the yeast.

20 minutes - if you used a stand mixer or stab blender and preincubated the yeast.

You will need to add on additional proofing time (~ 5 mins) if you didn't preincubate the yeast.

Transfer trays to oven and bake for approximately 10 - 15 mins.

Take trays out of the oven. 

Sprinkle with a mixture of cocoa & icing sugar.

Simply enjoy :).