| Servings | serves |
Ingredients
- 2 1/2 cups Gluten Free Plain Flour 350g
- 1 1/2 teaspoons Xanthan Gum omit if your blend already contains it
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Cream of Tartar
- 1/4 teaspoon Bi Carbonate of Soda
- 1/4 cup Sugar 50g
- 2 1/2 teaspoons Active Dry Yeast breadmaker or rapid rise
- 1/2 teaspoon Nutmeg ground, optional
- 1 teaspoon Apple Cider Vinegar
- 1 Egg plus 1 extra-large egg white
- 9 ounces Milk (any kind just not nonfat)
- 4 tablespoons Unsalted Butter 56g
- Oil for frying
- 1 cup Icing Sugar 115 g
- 1 tablespoon Milk plus more by the 1/4 teaspoonful if necessary, any kind
Ingredients
| |
Instructions
- In the bowl of your stand mixer, place 2 1/2 cups flour, the xanthan gum, salt, cream of tartar, baking soda and sugar. Whisk to combine well. Add the yeast and optional nutmeg, and whisk again to combine well. Fit the mixer with the paddle attachment. Add the vinegar and the eggs, and mix to combine. In a small saucepan over a medium-low flame, heat the milk and butter, stirring frequently, until the butter is melted and the milk begins to simmer. Remove the pan from the heat and allow the mixture to cool a bit until it reaches about 110° F.
- With the mixer on low, add the melted butter and milk in a slow, steady stream until the liquid is absorbed by the dry ingredients. The dough will be very wet. With the mixture on the lowest speed, add 1 to 2 more tablespoons of flour, 1 at a time, mixing well in between additions until the dough comes together more. It should still be wet and sticky if you touch it with your hands, but it should be easy to scrape it off the sides of the mixing bowl with a spatula. You may not need both tablespoons of flour.
- Turn the dough out onto a sheet of unbleached parchment paper. Top with another sheet of parchment paper and roll about 1/2 inch thick (see photo). Remove the top sheet of parchment, and dust the dough very lightly with a bit more flour. Flour well a doughnut cutter, and cut the dough into doughnut shapes. Transfer the dough cut-outs to a rimmed baking sheet, separating the doughnut shapes from the holes. Gather scraps and reroll, then cut more shapes. Place the baking sheets in a warm, draft-free spot and allow to rise until about 150% of their original size. The dough should mostly rise vertically rather than spreading horizontally too much.
- Roll the dough out on a lightly floured surface into a rectangle about 1-inch thick, sprinkling very lightly with flour to prevent sticking. With a floured round cookie cutter about 1-inch in diameter, cut out rounds of dough and place each piece on a greased, parchment-lined baking sheet. Cover with lightly oiled plastic wrap, and set in a warm, draft-free location to rise for 30 minutes, or until puffed but not doubled.
- As it is nearing the end of its rise, place about 3-inches of frying oil in a medium-size, heavy-bottom pot or fryer. Clip a deep-fry/candy thermometer to the side of the pot or fryer, and place the oil over medium-high heat. Bring the oil temperature to 350°F. Place the raised donut holes a few at a time in the hot oil, taking care not to crowd the oil. Fry until very lightly golden brown all over (2 to 3 minutes per side). As soon as each batch is removed from the fryer, place on a wire rack placed over paper towels to drain and cool completely.
- While the donut holes are cooling, make the glaze. In a small bowl, place the confectioners’ sugar and 1 tablespoon of milk. Mix well, until a thick paste forms. Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze. Add milk very slowly, as it is much easier to thin, than to thicken, the glaze. If you do thin the glaze too much, add more confectioners’ sugar a teaspoon at a time to thicken it. Immerse each cooled donut hole in the glaze and lift out with the tines of a fork or chocolate dipping tool, and return to the wire rack for any excess glaze to drip off. Allow the glaze to set at room temperature and serve immediately.
Share this Recipe