(photo by Stephen Scott Gross, styled by Sarah Kieffer)
Apple Cider Gluten-Free Brioche
For the Apple Cider Brioche:
2 cups (11 ounces / 300 grams) Gluten-Free AP Flour Mix #1
4 1/2 cups (1 pound, 6 1/2 ounces / 640 grams) Cornstarch (we’ve found the recipe doesn’t come out as well when other starches are substituted)
2 teaspoons xanthan (or ground psyllium husk)
1 tablespoons yeast (we use Active Dry or Quick Rise from Red Star, both are gluten-free)
1 tablespoons Kosher salt
2 1/4 cups Apple cider, warmed slightly
3 large eggs
1 cup honey
1 cup unsalted butter, melted
1 tablespoon vanilla extract
- Mixing and storing the dough: Whisk together the flour, cornstarch, xanthan gum, yeast, and salt in the bowl of a Stand Mixer. You can also do this in any 5-quart bowl, or a lidded (not airtight) food container, but we find we got the best results in a stand mixer.
- Combine the apple cider, eggs, honey, butter, and vanilla, and gradually mix them into the dry ingredients, preferably using a heavy-duty stand mixer with paddle. Cover (not airtight), and allow it to rest at room temperature until the dough rises, approximately 2 hours.
- The dough can be used as soon as it’s thoroughly chilled. Refrigerate it in a lidded (not airtight) container and use over the next 5 days.
Use the brioche to make any of our sweets, including these doughnuts:
Makes 1/2 dozen doughnuts
You can find photos of the process of making the doughnuts here.
1 pound (grapefruit-size portion) Apple Cider Dough (above) or Challah or Brioche dough
Vegetable oil, for deep-frying
Cinnamon sugar, for dusting
Deep saucepan for deep-frying, or an electric deep-fryer
- Fill the saucepan (or electric deep-fryer) with at least 3 inches of oil. Bring the oil to 360° to 370°F as determined by a candy thermometer.
- As the oil is heating, dust the surface of the refrigerated dough with rice flour and pull out a 1-pound (grapefruit-size) piece. Dust the piece with more flour and roll the dough into a ½ -inch-thick rectangle on a floured surface. Using a doughnut cutter, cut the dough into 3-inch rounds.
- Carefully drop the doughnuts in the hot oil, two or three at a time, so they have plenty of room to float to the surface. Do not overcrowd, or they will not rise nicely.
- After 2 minutes, gently flip them over with a slotted spoon and deep-fry for another minute or until golden brown on both sides.
- Using the slotted spoon, remove them from the oil and transfer to paper towels to drain.
- Repeat with the remaining dough until all the doughnuts are fried.
- Dust generously with cinnamon sugar.