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Monday, 23 March 2015

Glazed Chocolate Donut Holes!

When the spring weather is crazy... sometimes we just need donuts.
PEI snow - winter 2014-2015
My son in the driveway - after the second or third blizzard of the week (I'm losing count...).

Donuts are such a fun and delicious treat.  These taste wonderful, and have a delicious crisp edge.  I even freeze extras once cooled and re-heated in the toaster oven, they retain their crisp outside and soft insides. Yum! The kids love them, although I'm often grateful they forget extras are in the freezer so I can sneak them for snacks.   These are SO easy and quick to whip up, I'm sure they'll become a favorite special treat. Enjoy!
Gluten Free Glazed Chocolate Donut Holes
Gluten Free Glazed Chocolate Donut Holes!!! I whipped up a couple batches, one of plain donut holes and one of chocolates donut holes!  You can add sprinkles just after dipping in gaze, if desired. Yum!

Delicious Chocolate Donut Holes!
Makes ~36 donut holes or a combination of mini donuts/donut holes

In a bowl, whisk together:
1 1/2 cups Kristin's Gluten-Free Flour Mix
1/2 cup cocoa powder
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 strain it for crumbs, and then I'll use it again for things like blueberry fry pies and samosas!

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
cold water, until desired consistency (a little thicker than milk)

Set the glaze aside to dip the donuts in 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.

Use a small (1 Tbsp) sized cookie scoop to scoop batter into the 1" hot oil.  It's hard to tell how browned the chocolate donut holes are getting, but I find a couple minutes per side usually gets them nice and crispy on the outside with a soft interior.  If you have at least 1" of oil they tend to flip themselves, too, which helps with the timing. 

Set donut holes on paper towel-lined tray to drain and cool slightly.  While still warm, dip in sugar glaze.  Set on a parchment paper-lined pan and let set.  Enjoy!!! 

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