When the spring weather is crazy... sometimes we just need donuts.
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!
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!!!
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!!! 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!!!
No comments:
Post a Comment