These GF chocolate donuts are a-maz-ing!  I am so grateful leftovers freeze perfectly so we aren't tempted to eat the whole batch at once.  If yeast makes you nervous, no worries!  I have lots of donut hole recipes that don't use yeast - like these glazed chocolate donut holes or these chocolate coconut donut holes.  However, if you're up for it, these raised chocolate donuts are absolutely delicious. Enjoy! 

A delicious gluten-free chocolate donut.

Freshly glazed GF Chocolate Raised Donuts!

Chocolate Raised Donuts!

Makes 24 donuts

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

Mix together in a mixer: 

1/2 cup cocoa powder (light vs dark will affect the overall flavor, so use what you like!)

1/2 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. The parchment will pop off the oil in the fryer, and you can just lift it out! 

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 6-8 at a time).  Cook 2-3 minutes per side, until nicely cooked. 

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

After being flipped - I find 2-3 minutes per side works perfectly. These aren't large donuts. 

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.  

Dipped donuts on a parchment-lined pan to cool (or taste-test)

Cooled donuts can be frozen in a freezer Ziploc and thawed/heated to eat anytime.  Enjoy!

Chocolate Raised Donuts Recipe by Successfully Gluten Free!