This was supposed to have been posted a few weeks back. However, my trip to Alaska wasn’t all fun and beautiful scenery I ended up with quite a case of the winter flu that then turned into pneumonia. For the past month I’ve been dealing with this and not doing much of anything. Much less posting recipes.
But I think I see a light at the end of the tunnel now. That or the headlamp of an oncoming freight train that will forever finish me off. But I’m sure it’s the former.. In any case, I have enough energy to finally post this delicious recipe.
There are two recipes here, plain and chocolate. Both are equally delish so I would recommend making each and then deciding which is your favorite. Personally, I adore the plain variety either just plain (no coating) or dipped into the maple glaze. I really miss maple bars and these definitely fulfill that craving.
These need to be fried in either a good sized pot or a fryer with enough oil to leave an inch or so under the donuts once they rise to the top. You don’t want them sitting on the bottom as they’ll cook unevenly and probably burn. These cook quickly if your oil is at the right temp – a short cooking time = a less greasy finished product.
As noted below, add additional milk or water to make a thinner dough which results in a softer donut that can be filled with cream or frosting. If you’re filling ambitious, it’s quite easy to do and the end result is definitely work the extra bit of work.
Plain Donut Holes
makes a few dozen
2 cups gluten-free flour blend *
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp vanilla
1 pkg (2 1/2 tsp) gluten-free yeast
3 eggs
3 Tbl oil
1 tsp cider vinegar
1/2 cup hot water
oil for frying (several inches in pot or fryer), heated to 350F
Chocolate Donut Holes
also makes a few dozen
1 3/4 cups gluten-free flour blend *
1/2 cup cocoa
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp vanilla
1 pkg (2 1/2 tsp) gluten-free yeast
3 eggs
3 Tbl oil
1 tsp cider vinegar
1/2 cup hot water
oil for frying (several inches in pot or fryer), heated to 350F
* I use a gluten-free flour blend that includes gelatin and xanthan gum. If you’re not using a blend, add 1 tsp xanthan gum to the recipe.
Stir yeast into 1/2 cup hot water and set aside for 3 minutes.
Mix together eggs and oil. Add to yeast mixture, stir well, add remaining ingredients and stir until well-blended. Let sit 10-15 mins.
Drop by spoonfuls or portion scoop into hot oil (350F) and fry until golden brown (approx 3-5 minutes). Donut holes will self turn as they cook – if they are stubborn, use a spoon or fork to gently encourage even cooking on all sides.
Remove from oil and drain on paper towels. When cool enough to handle,roll in your choice of coatings (see below). Equally delicious plain if you’re not into glazes or sugar coating. Yummers!
For both recipes: Add additional water or milk (up to 1/2 cup) for softer doughnuts. These can be eaten plain or filled with jelly or cream filling.
Coating Suggestions
for best results, roll or dip while donuts are still warm and slightly moist from their oil bath
Cinnamon Sugar: 1/2 cup sugar, 2 tsp cinnamon. Mix and roll donuts until coated.
Powdered Sugar: roll warm donuts into powdered sugar and set aside to cool (if you have the patience and will power..)
Vanilla Glaze: 2 cups powdered sugar, 1 tsp vanilla, milk. Add enough milk to make a glaze that has the consistency of thick chocolate syrup. Not super thick and definitely not thin. Dip as many times as desired, letting current glaze coat dry before dipping again. These are sturdy donut holes and can handle a ton of glaze layers and really, the more the better!
Maple Glaze: 2 cups powdered sugar, 1 tsp maple flavoring, milk. Add enough milk to make a glaze like above and dip holes 2-3 times, resting between each dip until glaze begins to harden. Totally amazing – like mini maple bars. No way you’ll stop after 1 or even 5. lol
This was supposed to have been posted a few weeks back. However, my trip to Alaska wasn’t all fun and beautiful scenery I ended up with quite a case of the winter flu that then turned into pneumonia. For the past month I’ve been dealing with this and not doing much of anything. Much less posting recipes.
But I think I see a light at the end of the tunnel now. That or the headlamp of an oncoming freight train that will forever finish me off. But I’m sure it’s the former.. In any case, I have enough energy to finally post this delicious recipe.
There are two recipes here, plain and chocolate. Both are equally delish so I would recommend making each and then deciding which is your favorite. Personally, I adore the plain variety either just plain (no coating) or dipped into the maple glaze. I really miss maple bars and these definitely fulfill that craving.
These need to be fried in either a good sized pot or a fryer with enough oil to leave an inch or so under the donuts once they rise to the top. You don’t want them sitting on the bottom as they’ll cook unevenly and probably burn. These cook quickly if your oil is at the right temp – a short cooking time = a less greasy finished product.
As noted below, add additional milk or water to make a thinner dough which results in a softer donut that can be filled with cream or frosting. If you’re filling ambitious, it’s quite easy to do and the end result is definitely work the extra bit of work.
Plain Donut Holes
makes a few dozen
2 cups gluten-free flour blend *
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp vanilla
1 pkg (2 1/2 tsp) gluten-free yeast
3 eggs
3 Tbl oil
1 tsp cider vinegar
1/2 cup hot water
oil for frying (several inches in pot or fryer), heated to 350F
Chocolate Donut Holes
also makes a few dozen
1 3/4 cups gluten-free flour blend *
1/2 cup cocoa
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp vanilla
1 pkg (2 1/2 tsp) gluten-free yeast
3 eggs
3 Tbl oil
1 tsp cider vinegar
1/2 cup hot water
oil for frying (several inches in pot or fryer), heated to 350F
* I use a gluten-free flour blend that includes gelatin and xanthan gum. If you’re not using a blend, add 1 tsp xanthan gum to the recipe.
Stir yeast into 1/2 cup hot water and set aside for 3 minutes.
Mix together eggs and oil. Add to yeast mixture, stir well, add remaining ingredients and stir until well-blended. Let sit 10-15 mins.
Drop by spoonfuls or portion scoop into hot oil (350F) and fry until golden brown (approx 3-5 minutes). Donut holes will self turn as they cook – if they are stubborn, use a spoon or fork to gently encourage even cooking on all sides.
Remove from oil and drain on paper towels. When cool enough to handle,roll in your choice of coatings (see below). Equally delicious plain if you’re not into glazes or sugar coating. Yummers!
For both recipes: Add additional water or milk (up to 1/2 cup) for softer doughnuts. These can be eaten plain or filled with jelly or cream filling.
Coating Suggestions
for best results, roll or dip while donuts are still warm and slightly moist from their oil bath
Cinnamon Sugar: 1/2 cup sugar, 2 tsp cinnamon. Mix and roll donuts until coated.
Powdered Sugar: roll warm donuts into powdered sugar and set aside to cool (if you have the patience and will power..)
Vanilla Glaze: 2 cups powdered sugar, 1 tsp vanilla, milk. Add enough milk to make a glaze that has the consistency of thick chocolate syrup. Not super thick and definitely not thin. Dip as many times as desired, letting current glaze coat dry before dipping again. These are sturdy donut holes and can handle a ton of glaze layers and really, the more the better!
Maple Glaze: 2 cups powdered sugar, 1 tsp maple flavoring, milk. Add enough milk to make a glaze like above and dip holes 2-3 times, resting between each dip until glaze begins to harden. Totally amazing – like mini maple bars. No way you’ll stop after 1 or even 5. lol