Cocoabutter 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. 


175 g Bakers' Magic Gluten free flour

50 g Maize starch

1 Egg

50 g Castor sugar

250 ml Warm water

50 g Cocoabutter

2 tsp Vanilla extract

1 tsp Salt

2 tsp Yeast (dried) 

Extra melted cocoabutter (~60 g) for rolling doughnuts

Extra icing sugar for dusting 


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.

The extra sugar (compared with the plain donuts) in this recipe will make the dough slightly "wetter". If you feel it is too "wet" to handle cut the sugar back to 25 g.

Preheat oven to 200o C.

Grease 2 x 12 doughnut tins.


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 (photo below), you will only need to 1/2 fill each. The number of doughnuts you make will depend on how full each well is. 


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.


While the doughnuts are baking melt the extra cocoabutter in a bowl large enough to hold one of the doughnuts.

Place two cooling racks on your bench, one for the oven trays and the other for the rolled donuts. Place grease-proof paper under the cooling rack for the rolled donuts.

Take trays out of the oven. 

While the doughnuts are still hot, transfer one to the melted cocoabutter and coat both sides. I use two forks to transfer the doughnuts. Transfer coated donut to cooling rack (with the grease-proof paper underneath). Working quickly repeat for all doughnuts.

While the cocoabuttered doughnuts are still warm sprinkle them with some icing sugar, or cocoa/icing sugar mixture or ice them with a vanilla bean icing. 

Doughnuts are best eaten warm.