Delicious Mini Donuts or Donut Holes!

These are so delicious and scrumptious it's hard to believe they're gluten-free!  I was introduced to avocado oil recently and I love that it can cook at high temperatures and gives such a light taste. It's fabulous! I've been using it in stir-fries, and fried rice, and most recently donuts and donut holes and blueberry fried pies!   This is a tasty and easy recipe to whip together.   The combination of the cinnamon and vanilla bean paste really makes for a great overall taste in these donuts.  I found making the donuts more time consuming, messy and difficult compared to scooping out the donut holes, so I tend to just scoop out the donut holes, although I think these would work perfectly if anyone has one of those mini donut makers I sometimes see at the farmer's market where the batter is at the top and it releases the batter in a circle.   Yum.  I have also frozen these once cooled and while they're not as good as fresh donuts, they're still scrumptious!  Enjoy!

Tasty and ready to eat!  Frozen leftovers reheat wonderfully in the toaster oven, too!

Delicious Mini Donuts or Donut Holes
Makes ~36 donut holes or a combination of mini donuts/donut holes

In a bowl, whisk together:
2 cups Kristin's Gluten-Free Flour Mix
1/2 cup sugar
3 tsp baking powder
1 tsp cinnamon
1/2 tsp salt

Start heating 1" Avocado Oil (or other frying oil of your choice, but this makes the MOST delicious crisp edges on the donut holes) in a high-sided frying pan over medium-heat.  I tend to re-use frying oil several times, particularly if frying non-meat/fish items like donuts.  I'll use this again for blueberry fry pies and samosas!  *I aim for 350F - 375F*

In a small bowl mix together:
1 cup milk (lactose-free works great!)
1 egg
1 tsp vanilla bean paste (or extract)

Mix wet ingredients with dry ingredients with a spoon until thoroughly combined.  Let rest 5-10 minutes.

While the batter rests, whisk together a quick sugar glaze. (I aim for a more liquid-like glaze, but you can make it thick so it's more of a frosting). 
Sugar Glaze:
Whisk together the following:
1 - 1 1/2 cups powdered sugar
1/2 - 1 tsp vanilla extract
3 Tbsp cold water, adding more until desired consistency - it should be just a bit thicker than milk.

Set the glaze aside to dip the donuts after frying.

Line 1 cookie sheet with parchment paper or a silicon mat to place glazed donuts.  Line 1 cookie sheet with a double layer of paper towel to place cooked donuts to drain.

You can now cook these in two ways - as small mini donuts or as donut holes.
1. small mini donuts -- If you want to make mini donuts, use well-oiled hands to form mini donut shapes and drop them gently into the oil.
OR
2. donut holes -- If you want to make donut holes, use a small (1 Tbsp) sized cookie scoop to scoop batter into the hot oil.

In either case, let the donuts/donut holes cook until browned on one side before flipping to the other side.  Often the donut holes flip themselves, but they may need a nudge so they evenly cook.

The donuts will brown a bit more than usual in the avocado oil - aim for a lighter brown for a softer donut and a darker brown for a crispier outside.  (I prefer the crispier option)

Place donuts on paper towels to drain.

Allow them to cool slightly and then dunk them into the sugar glaze, removing with a fork to allow glaze to drain off.  Place them on the prepared cookie sheet to set. While still moist, you can add a few sprinkles on top, if desired.

Glazed with sprinkles, per kids request.  These had a pink glaze, also at the kids request.

Best on the day they're made, but they freeze well and reheat in the toaster oven wonderfully! Enjoy!!!