GLUTEN-FREE DOUGHNUT HOLES
These Gluten-Free Doughnut Holes are great even in their most basic form - Vanilla - but are super customizable - Many variations included!
Provided by admin
Categories Snack
Time 30m
Number Of Ingredients 15
Steps:
- Heat oil to 375 F (190 C). You can use a deep fryer, or a heavy pan. If not using a deep fryer, use a deep, heavy pot, filled to at least 3" deep.
- Whisk together milk, lemon juice, egg, vegetable oil, and vanilla until well combined and smooth, set aside.
- In a large mixing bowl, combine remaining (dry) ingredients. Add wet ingredients to dry, stirring with a whisk until well incorporated. Allow to sit for 10 minutes.
- Using two teaspoons, scoop out approximately 1" balls of dough, carefully dropping them into the hot oil. (Do NOT splash yourself!).*
- Cook for about 3 minutes, flip doughnut holes onto their other sides, cook for another 2-3 minutes.
- Cook a few donuts at a time, being careful to not over crowd your fryer / pot.
- When doughnut holes are cooked, use a (metal!) slotted spoon to transfer them from the oil, to a pan lined with paper towels. Once all donuts are cooked, allow to cool for a few minutes.
Nutrition Facts : Calories 69 kcal, Carbohydrate 13 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 7 mg, Sodium 146 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
GLUTEN-FREE DOUGHNUT HOLES
You want to keep the doughnut holes small, about two teaspoons each. Any larger than this and the center of the doughnut might be raw while the outsides are cooked.
Provided by GlutenFreeBaking.com
Time 35m
Number Of Ingredients 22
Steps:
- In bowl of stand mixer, combine white rice flour, potato starch, tapioca starch, baking soda, baking powder, salt, xanthan gum, and ground nutmeg. In small bowl, whisk together buttermilk, eggs, melted butter, vanilla extract, and lemon extract. Fit mixer with paddle attachment. Mix dough until smooth, about 45 seconds. Cover dough with plastic wrap to prevent a skin from forming and allow to rest for 15 minutes.
- Heat oil to 375°F. Pinch off large, about two teaspoons, pieces of dough. Roll dough into a ball and slip into hot oil. Depending on the size of your fryer, you can fry a few at a time. Don't crowd the fryer or the oil temperature will drop, giving you greasy doughnuts. Fry until golden brown, about three minutes.
- Using a metal slotted spoon, remove doughnuts from oil an place on a paper towel lined plate. Repeat with remaining dough.
- For Jelly Doughnuts Place powdered sugar into a small bowl. Roll doughnuts to coat. Fit a pastry bag with a bismarck tip and fill with jam. Insert tip about halfway into doughnut and squeeze a little jam into doughnut.
- For Cinnamon-Sugar Doughnuts Combine granulated sugar and ground cinnamon in small bowl. Roll doughnuts into mixture to coat. If desired, fill with jam.
- For Milk and Honey Glaze In small bowl, combine powdered sugar, milk, and honey. Stir until smooth. Dip doughnuts into glaze.
GLUTEN-FREE DOUGHNUT HOLES
Rolled in cinnamon-sugar, these doughnut holes are a real breakfast treat! They're easy to make with Bisquick® Gluten Free mix.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 24
Number Of Ingredients 9
Steps:
- In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches oil to 375°F. In shallow bowl, mix granulated sugar and cinnamon; set aside.
- In medium bowl, mix remaining ingredients until smooth. Shape dough into 1 1/4-inch balls. Carefully drop balls, 5 or 6 at a time, into hot oil. Fry about 1 to 2 minutes or until golden brown on all sides; drain on paper towels. Immediately roll in cinnamon-sugar.
Nutrition Facts : Calories 60, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Doughnut Hole, Sodium 85 mg, Sugar 5 g, TransFat 0 g
GLUTEN-FREE SUGAR-GLAZED DOUGHNUTS
Provided by Shauna Ahern
Time 1h35m
Yield 12 doughnuts
Number Of Ingredients 18
Steps:
- Whisk the dry ingredients: Put the flour, psyllium and yeast into the bowl of a stand mixer. Whisk them together on low speed to aerate the flour.
- Heat the milk: Set a small pot on low heat. Pour in the milk and heat until just warm (75 degrees F if you are using a thermometer). Turn off the heat.
- Make the doughnuts: With the stand mixer running at low speed, add the sugar, salt and warm milk to the flour mixture.
- With the mixer still running at low speed, add 1 egg at a time until all the eggs are fully incorporated into the batter. Dribble in the vanilla extract. Scrape the batter down the sides of the bowl fully. Run the mixer until the batter is airy and light, about 5 minutes.
- Add the butter: Scrape down the sides of the bowl again. With the mixer running at low speed, add the butter, one cube at a time, until fully incorporated into the batter.
- At this point, the dough should gather around the paddle of the stand mixer and gently slump off when you turn the mixer off. If it feels too wet, add a bit more flour. Turn the dough onto a lightly-floured surface. Wet your hands lightly.
- Gently pat the dough, which will be sticky. Don't worry. That's why you wet your hands. Gently shape the dough, stretching and pulling as you can, into a large ball. Make a seam with the edges of the dough together. Put the dough, seam-side down, into a greased bowl. Cover the bowl with plastic wrap and let it sit in a warm place in the kitchen for 1 hour.
- Roll out the dough: With wet hands, gather the dough and plop it onto a lightly-floured piece of parchment paper. Flour a rolling pin and roll out the dough just shy of the edges of the parchment paper. (Remember to go slowly. This will not feel like gluten dough.) The dough should be about 1-inch thick. Put the parchment paper onto a baking sheet and place it in the freezer for 10 minutes.
- Cut out the doughnuts: Using a 3-inch doughnut cutter (or biscuit cutter or an empty tin can, if that's all you have), cut out 8 rounds from the dough. Cut holes in the rounds with a much smaller cutter. (You could also use your finger.) Set them aside on a piece of parchment paper.
- You can roll out the remaining dough and cut out more doughnuts, if you want. They won't be quite as light as the first batch, but they are still doughnuts!
- Let the doughnuts rest while you prepare the oil.
- Heat the oil: Set a Dutch oven over medium-high heat. Pour in enough oil to fill the pot 1/3 of the way. Heat the oil to 350 degrees F. Fry the doughnuts: Using a slotted spoon, gently lower a doughnut into the hot oil. Add three more doughnuts.
- Fry the doughnuts for 30 seconds on one side, then 45 seconds on the other side, then another 30 to 45 seconds on the first side again, until the doughnuts are a deep golden brown.
- Remove the doughnuts to a baking rack set over a baking sheet. Fry the remaining doughnuts the same way.
- Make the glaze: Whisk together the milk and vanilla extract in a medium bowl. Continue whisking as you add the confectioners' sugar. Whisk until all the lumps of sugar have been blended into a smooth glaze.
- Dunk the warm doughnuts into the sugar glaze and return them to the cooling rack.
- Eat immediately. Doughnuts are really only good the day they are made and they're best within an hour of being made.
- Pour all the flours and milk powder into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.
BAKED GLUTEN FREE DONUT HOLES
Steps:
- Preheat oven to 350 degrees. Grease a 24-count mini muffin pan with non-stick cooking spray.
- In a medium bowl, whisk together the gluten free flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, use an electric hand mixer to cream together the butter and sugar until light and fluffy (3-4 minutes).
- Mix in the egg, milk, sour cream, and almond extract until combined.
- Add 1/2 the dry ingredients to the wet ingredients and mix until just combined. Mix in the remaining dry ingredients until just incorporated.
- Use a 1.5 tablespoon scoop to spoon the batter into each muffin cup, filling 3/4 full.
- Bake at 350 degrees for 9-11 minutes, or until a toothpick inserted into the center of a donut hole comes out clean.
- Cool the donut holes in the pan for 5 minutes before removing them to a wire rack to cool completely.
- In a medium mixing bowl, add the powdered sugar, almond extract, and 3 tablespoons of milk. Stir together with a spoon until the mixture is smooth. Add the additional 1/2 tablespoon of milk, if necessary, to achieve the desired consistency.
- Place the cooled donut holes, two at a time, in the bowl of glaze. Using two spoons, coat the donut holes with glaze.
- Transfer the glazed donut holes to a wire rack, placed over a baking sheet, to allow the excess glaze to drip off.
- Serve and enjoy.
Nutrition Facts : ServingSize 1 donut hole, Calories 105 kcal, Carbohydrate 18 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 16 mg, Sodium 101 mg, Fiber 1 g, Sugar 12 g
GLUTEN-FREE SUFGANIYOT - JELLY DONUTS FOR CHANUKAH
The traditional Chanukah jelly donut, made without gluten. So yummy! These can be made without sugar - If you omit the sugar, add 1/4 cup of the flour mix. The flour mix is made of 3 cups white rice flour, 3 cups brown rice flour, 2 cups potato starch (not flour) and 1 cup tapioca starch.
Provided by Whats Cooking
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Beat 2 eggs, buttermilk, and melted butter in a large bowl with a whisk.
- Combine dry ingredients in a separate bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated.
- Let the dough rest for 15 minutes. Sprinkle extra rice flour mix on your countertop or a large cutting board. Roll out dough to 1/4 inch thick. If dough is sticky, work in more rice flour blend.
- Heat 2 inches of canola oil until very hot (375 degrees F).
- Use a glass, biscuit cutter or jar with approximately 3-inch diameter to cut disks out of the dough. Place 1/2 teaspoon of jelly in the center of one disk. Brush the beaten egg you've set aside around the outer edge of the dough. Place a second disk of dough on top, and use your fingers to crimp the edges until they are sealed. Repeat until you've used up all the dough. Remaining dough scraps can be rolled into balls ("donut holes") and fried.
- Carefully place sufganiyot in hot oil with a slotted spatula. Cook until very brown on one side. If necessary, turn the donut over and brown on the second side. Remove from oil and place on a plate lined with two layers of paper towel or brown paper. While warm, roll sufganiyot in the bowl of sugar to coat.
- Serve while warm.
Nutrition Facts : Calories 166.8, Fat 5.5, SaturatedFat 3.1, Cholesterol 64.7, Sodium 715.3, Carbohydrate 27.3, Fiber 0.1, Sugar 27.1, Protein 3
GLUTEN-FREE DOUGHNUT HOLES ( GLUTEN-FREE DOUGHNUTS)
A Bette Hagman Recipe- a delicious treat. I had thought that doughnuts were on the forever-gone list until I tried these little morsels :) Best served hot, but still OK cold. They can be frozen, defrosted and reheated in the oven
Provided by Jubes
Categories Breakfast
Time 1h
Yield 30 doughnut holes, 6-12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a deep fryer (375°F ). You will need at least one -two inches deep of oil. Whilst the oil is heating, prepare the doughnut recipe. Do not leave the heating oil unattended.
- Using a saucepan, heat the water and butter until boiling point is reached. Remove the saucepan from the heat.
- Dump in the potato starch, sugar and salt. Stir until the mixture forms a ball and has pulled away from the sides of the saucepan. (Much like making a choux pastry).
- With an electric mixer, add in the eggs -one at a time. Beat well between adding each egg.
- Drop the batter into the heated oil by small rounded teaspoonfuls, a few at a time. The doughnut holes will puff up as they are cooking to about 1 1/2 inches. Turn them throughout cooking to brown evenly. They'll take approx 5 minutes to cook. Remove from the heat and drain on paper towels.
- While still warm shake them in a plastic bag with cinnamon sugar (2 tablespoons of sugar to 1/2 teaspoon of cinnamon).
Nutrition Facts : Calories 288, Fat 18.8, SaturatedFat 10.8, Cholesterol 181.7, Sodium 268, Carbohydrate 24.5, Fiber 1.6, Sugar 3.3, Protein 6.2
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