With limited options on grocery store shelves for gluten-free products, Mrs. F. Katz set out on a mission to create her own allergy-friendly confections that don’t compromise on quality or flavour. Although Katz’s expansive range of gluten-free baked goods are irresistible on their own, its doughnuts in particular can be used in a host of divine culinary dishes. The next time you have a sweet tooth, unleash your creativity and try taking a stab at one of these 5 gluten-free doughnut based desserts.
Doughnut Cake Pops
- 24 Katz Gluten Free Glazed Donut Holes
- 14 ounce bag melting wafers
- 24 lollipop sticks (4 inch)
- Sprinkles of your choice
- Using a double boiler, melt chocolate or candy wafers. Be careful to use low heat and stir occasionally so you don’t burn it. Also do not let any moisture get into your melting wafers or it may seize up.
- When it’s completely melted, dip the tip of your lollipop stick about a half-inch into the melted chocolate and press it into the top of the donut hole. Place the donut hole onto a parchment paper lined baking sheet.
- Repeat with all 24 donut holes. Place them into the refrigerator for 10 minutes or until the chocolate has hardened.
- Then take them out and dip each one all the way into the melted chocolate, letting the excess drip off.
- While the chocolate is still wet, sprinkle your sprinkles.
- Repeat with all 24 donut holes and refrigerate.
- 1 16-ounce container mascarpone cheese
- 3/4 cup plus 1 tablespoon confectioners’ sugar
- 3 tablespoons coffee liqueur
- 1/2 teaspoon vanilla extract
- 1 cup cold heavy cream
- 1 1/2 cups brewed espresso
- 30 Katz Gluten Free Powdered Donut Holes, halved horizontally
- Cocoa powder, for dusting
- In a large bowl, combine the mascarpone, 1/2 cup confectioners’ sugar, the coffee liqueur and vanilla and beat with a mixer on medium speed until creamy, approximately 1 minute (do not overmix).
- Combine the heavy cream and 1/4 cup confectioners’ sugar in a separate bowl; beat on medium-high speed until stiff peaks form. Fold the whipped cream into the mascarpone mixture in thirds; set aside.
- Next, mix together the espresso and the remaining 1 tablespoon confectioners’ sugar in a shallow bowl. One at a time, dip 15 doughnut hole halves in the espresso mixture and arrange in a single layer in a 9-by-13-inch baking dish, breaking up the doughnut holes as necessary to cover the bottom of the dish.
- Spread one-third of the mascarpone mixture over the doughnuts. Dip the remaining 15 doughnut hole halves in the espresso mixture and arrange on top. Spread the remaining mascarpone mixture on top. Cover with plastic wrap and refrigerate at least 4 hours or overnight. Once ready to serve, cut into pieces and dust with cocoa powder.
Doughnut Hole Skewers with Chocolate Fondue
- Katz Gluten Free Glazed Donut Holes
- Strawberries, Blackberries (or any other alternative fruits you prefer cut into bite-sized pieces)
- Supplies: Bamboo skewers
- For the Chocolate Fondue:
- 1 cup (8 ounces) heavy cream
- Pinch of salt
- 12 ounces milk or dark chocolate (chips or roughly chopped bar)
- First, prepare the skewers. Alternate between threading a few pieces of fruit and then a donut hole onto each skewer. Set aside.
- To make the chocolate fondue, first, heat the cream with a pinch of salt over medium heat in a small saucepan until tiny bubbles show and begins to lightly and slowly simmer.
- Remove from heat, add the chocolate, and whisk until smooth and fully incorporated.
- Transfer the chocolate mix to a fondue pot heated at low or with a low flame, or serve straight from the pot.
Doughnut Bread Pudding
- 1 quart heavy cream
- 2 cups milk
- 1 cup sugar
- 1 tablespoon vanilla extract
- Pinch salt
- 4 whole eggs plus 7 yolks
- Katz Gluten Free Glazed Donut Holes
- Butter, for greasing the ramekins
- Preheat the oven to 350 degrees F.
- Combine the heavy cream, milk, sugar, vanilla, salt, eggs and egg yolks in a large bowl. Whisk to combine.
- Soak donut holes in the mixture for 15 minutes.
- Grease six 6-inch ramekins with butter. Divide the filling among the ramekins, then place the ramekins in a 9-by-13-inch pan with warm water coming halfway up the sides of the ramekins. Cover with foil, then bake for 1 hour. Remove foil and bake uncovered for 15 more minutes.
Dulce De Leche Freak Shake
- 2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 3 cups vanilla ice cream 8 scoops
- ⅓ cup whole milk
- ¼ cup dulce de leche plus more for garnish
- Katz Gluten Free Sea Salt Caramel Donut for garnish
- Add the heavy cream and powdered sugar in a large mixing bowl, and whip until stiff peaks start to form but do not overwhip.
- In a blender, add ice cream, half of the whipped cream, milk, and dulce de leche, and blend until smooth.
- Garnish your glasses with more dulce de leche around the rim, if desired.
- Divide and pour the milkshake among the glasses.
- Garnish with the remaining whipped cream, a donut and even more dulce de leche and serve immediately.
Katz Gluten Free products are available in grocery stores island-wide.
For more information regarding Katz Gluten Free, visit www.katzglutenfree.com