I have quite a few donut hole and fritter recipes posted, some yummy fry bread, and even funnel cakes.  But, I hadn't gotten around to making traditional raised donuts - donuts that use yeast and sit and rise before frying.  After a bit of tweaking (sadly we had to keep taste-testing donuts), I am happy to share this delicious and easy raised donuts recipe. I believe we will need to make it again this weekend to celebrate school starting. Enjoy!

Someone taste-testing...

Yum! Freshly dipped donuts! 

Raised Donuts with Glaze

Makes 24 donuts

Line two cookie sheets with parchment paper cut into 12 pieces (for piping donuts).

Mix together in a mixer: 

1 cup white rice flour

1/2 cup brown rice flour

1/2 cup tapioca starch

1/4 cup potato starch

1/4 cup arrowroot starch or cornstarch

1 tsp xanthan gum

2 tsp rapid-rise/quick yeast

1/2 tsp salt

3 Tbsp sugar

1/2 tsp baking soda

Add, then beat until nice and smooth, 2-3 minutes: 

3 eggs

3/4 cup milk, warmed

1/4 cup butter, softened

1 tsp vanilla bean paste OR vanilla extract

1 tsp apple cider vinegar

Put batter into a large freezer ziploc.  Snip 1/2" off one corner.  Pipe donut rounds onto each of the pre-cut pieces of parchment paper.  Lightly smooth the piped donuts with water, as needed.  Let rise in a warm location for 20-30 minutes.  

Piping each donut onto a separate piece of parchment paper makes it easy to lift and lower into the oil.

Frying the donuts. Once they've puffed up and the bottoms are darkened, you can flip them. 

While donuts are rising, you can heat your oil.  I like to use avocado oil for frying, but you can use canola or whatever kind you prefer for frying.  Heat to ~165C - 170C / 325 F - 338 F.   Using the pieces of parchment paper, gently lower the donuts into the oil in small batches (this depends on the size of your fryer or pot used for frying - I can usually fry 6 at a time).  The donuts initially sink, then will bob back up, and you can use tongs or chopsticks to grab the pieces of parchment paper and pull them carefully out of the oil.  I put the donuts in with the parchment paper on the bottom side, which I find makes it easier to slide away from the cooking donut. Cook 2-3 minutes per side, until nicely golden. 

Remove donuts from fryer and place on a paper towel-lined pan.  

Freshly out of the fryer, and ready to glaze.

Whisk together the following, and dip the top of warm/hot donuts into the glaze: 

1 1/2 cup powdered sugar

1 tsp vanilla 

cold water, to a thin dipping consistency

Put dipped donuts on a fresh parchment-lined pan.  They're ready to eat!  You can eat them hot or let them cool.  Cooled donuts can be frozen in a freezer ziploc and thawed/heated to eat anytime.  Enjoy!

Glazed donuts! Yum! 

Raised Donuts with Glaze Recipe by Successfully Gluten Free!