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Fried Gluten Free DONUTS

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Is your mouth watering yet? These donuts are DELICIOUS!

Ingredients

 2  envelopes active dry yeast

1/4 cup warm water

1 1/2 cups lukewarm milk ( I used raw goat milk)

1/2 cup white sugar
1 teaspoon salt
2 eggs

1/3 cup shortening

5 cups of gluten free flour (I used Pamela’s)

1 quart shortening for frying

Ingredients for  Frosting:

1/3 cup butter

2 cups confectioners’ sugar

1 1/2 teaspoons vanilla

4 tablespoons hot water or as needed

Recipe Adapted from Allrecipes.com

Recipe makes 12 large donuts

Directions

  1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
  2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
  3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
  4. Melt butter in a saucepan over medium heat. Stir in confectioners’ sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
  5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.
    Ingredients

    Ingredients

    photo 2

  6. Gluten free dough never gets elastic like gluten dough. I added a little extra flour. While sitting it will become more solid.

    Gluten free dough never gets elastic like gluten dough. I added a little extra flour. While sitting it will become more solid.

    Dough rising

    Dough rising

     

    Not elastic but more like biscuit dough

    Not elastic but more like biscuit dough

    Must be well floured below dough or it will stick

    Must be well floured below dough or it will stick

     

    Gluten Free donuts don't rise as high as gluten donuts

    Gluten Free donuts don’t rise as high as gluten donuts

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  7. Organic shortening

    Organic shortening

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Thank you Jennifer and Alex Craig, for making these for us and sharing how you did it!

Comments

  1. Thurgood says:

    Daaaaaaaaang!

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