These yummy cinnamon donuts are made using yeast, but are still easy to whip together and taste delicious. Another fun and tasty donut to add to my collection of donut recipes and experiments.

Freshly fried cinnamon donuts. Yum!

Delicious Cinnamon Donuts

Makes 36 donuts

Cut parchment paper cut into 36 squares (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

2 tsp cinnamon

1/2 tsp nutmeg

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 1/4" off one corner. (I like these to be thinner and more churro-like than my regular donuts, so I make thinner large donut circles). 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.  

Cinnamon donuts, piped onto parchment squares and ready for frying!

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 - 9 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 minutes per side, until nicely golden. 

Cinnamon donuts - almost done frying!

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

While donuts are still nice and hot, dip or press both sides of the donuts in a bowl of: 

white granulated sugar

*Make sure to dip in the sugar while the donuts are still piping hot, or you'll have trouble with the sugar sticking to the donuts*. 

Put sugar-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!

Freshly made and dipped in sugar.

A happy donut taste-tester!

Delicious Cinnamon Donuts Recipe by Successfully Gluten Free!

 I remember loving apple fritters as a kid, but it was the ones that were packed with chunky apple were my favorite - the others were fritters of disappointment.  These, however, are definitely not fritters of disappointment!  Packed to the brim with chunky apple pie filling.  They're a delicious raised-donut style fritter.  Not a fan of using yeast? No problem! Just make my apple fritter donut holes! The apple fritter donut holes are nice because you use an apple variety that cooks up quickly, so there's no need to make an apple pie filling in advance! Enjoy your fritters!  

Freshly made gluten-free apple fritter!

Chunky and filled to the brim with delicious apple. 

Apple Fritters - Raised-donut-style! 

Makes 24 apple fritters

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

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

2 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

Fold into batter: 

2 cups chunky homemade apple pie filling (room temperature or slightly warmed, not hot!)

Put batter into a large freezer ziploc.  Snip 3/4 - 1" off one corner.  Pipe loosely shaped 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.  

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).  Cook 2-3 minutes per side, until nicely dark golden brown. Remove donuts from fryer and place on a paper towel-lined pan.  

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. 

Freshly out of the fryer, and ready to glaze.

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

3/4 cup powdered sugar

1/2 tsp vanilla 

cold water, to a thin dipping consistency

Put dipped fritters 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 placed on a new piece of parchment paper to cool.  SO tasty. 

Apple Fritters - Raised-donut-style Recipe by Successfully Gluten Free!

 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!

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! 

I was inspired to experiment making proper donuts after whipping up a batch of the navajo tacos (which are delicious and so quick and easy to make if you haven't given them a try).  These puffed up wonderfully and tasted like proper cake donuts.  I had a bit of extra chocolate fudge sauce around, so I warmed it just slightly and dipped the donuts halfway for chocolate topped donuts.  They were a hit!  The best part is they don't absorb much oil, which is great! The extras we froze on a cookie sheet first, before transferring to a plastic ziploc. They can be re-heated for a quick snack or breakfast. Enjoy! 

Fresh donuts w/ a chocolate glaze

Gluten Free Cake Donuts!

Makes ~12-15

Heat in a large skillet over med-high heat:

1-2 inches oil (I love avocado oil, but canola oil or similar will work, too)

Mix in a bowl:

1 cup brown rice flour

½ cup sorghum flour

½ cup tapioca starch
½ cup brown sugar

¼ cup potato starch

¾-1 tsp xanthan gum

3 tsp baking powder
1 tsp cinnamon

½ tsp salt

Add and mix in with a spoon (I find using the back of the spoon helps get things properly mixed in gluten-free baking):

1 cup milk (lactose-free works great)

1 tsp vanilla bean paste (or extract)

Dough, ready to shape and fry!

The dough will be a little sticky to the touch, so you will want to get yourself a little bowl of oil (vegetable or olive oil are fine). 

You’ll be shaping these with your hands, so you want to make sure you get only enough dough that you can easily handle the dough. Put some oil on your hands, so the dough doesn’t stick to you. Grab a small handful of dough. Use one finger to create a hole in the middle and widen it a bit (oil your hands anytime things get sticky).  

Carefully place the dough into the hot oil.  It should sink and then rise to the top. Fry on each side until golden brown, should be about 1-2 minutes per side.  You’ll see them puffing up nicely.   

Cooking the donuts - they will puff up while cooking, and they brown nicely.  I always pop a small bit of dough into the oil to make sure the oil is hot enough (and not too hot) before beginning. 

Remove and place donuts on a paper-towel lined cookie sheet and allow it to drain while you fry the other pieces.  I have found that these don’t absorb much oil, which is great considering they're donuts!!!

You could roll these in cinnamon-sugar immediately out of the frying oil, if you like.  You can also drizzle with your favorite topping.

You can glaze with your favorite icing or glaze or ganache. I used Chocolate Fudge Sauce as the glaze (primarily b/c I had some leftover in the refrigerator after making it to top my favorite brownies - it is a rich sauce with a dark chocolate flavor).  It worked perfectly to dip the donuts in halfway.  You can use your favorite frosting or glaze.   (An easy vanilla glaze is: 1/2 cup powdered sugar, 1 Tbsp milk, 1/2 tsp vanilla bean paste (or extract)) 

Fresh dipped cake donuts. 

Donuts are always best fresh, but you can freeze them by laying them out on your cookie sheet, freezing for an hour or two until firm, and then popping them in a freezer bag.  You can reheat anytime, similar to the GF donuts sold at the groceries store freezer sections (only these are better!).  Enjoy!!! 

Yum! 

Gluten Free Cake Donuts Recipe by Successfully Gluten Free!

Inspired by a recipe from the NYTimes, I came up with these yummy baked apple cider donuts.  A recommendation - don't forget to butter and flour the pan or you'll end up pulling out the donut holes in pieces and having cake crumble instead of donuts.  I only have one donut pan, so I had to make these in batches, which worked.  I ran the back of the pan in cold water, wiped out the pan and re-buttered and floured between batches.   These are such a fun, special treat! Enjoy! 

Tasty Baked Apple Cider Donuts!  They're nice and light and airy, too.  

Baked Apple Cider Donuts

Makes ~18 donuts

Preheat oven to 350 F.  Butter and flour your metal donut baking pan (with GF flour mix or just brown or white rice flour).  This will make ~18 donuts, so I make mine in batches since I only have one pan.   Do NOT miss any spots with the butter and flour or the donuts can stick.  

In a large bowl, mix together: (It's important to mix dry ingredients in GF baking to avoid clumping)

1 3/4 cup Kristin's Gluten-Free Flour Mix (OR 1/2 cup brown rice flour, 1/2 cup white rice flour, 1/2 cup tapioca starch, 1/4 cup cornstarch & 1/2 tsp xanthan gum)

1 tsp cinnamon

1 tsp baking powder

3/4 tsp salt

1/2 tsp baking soda

1/2 tsp nutmeg

In another large bowl or in a mixer, mix until well combined: 

1/2 cup apple cider

6 Tbsp oil

1/4 cup apple butter or applesauce

3/4 cup brown sugar (you can make these with less sugar - 1/4 brown sugar instead of the 3/4 cup - just add an extra 1/4 cup apple butter/sauce and you'll be good to go!)

1/4 cup sugar

2 eggs

1 tsp vanilla

Mix dry ingredients into wet and stir until smooth.  Spoon the batter into the prepared donut pan filling them about 1/2 full.   

Filled 1/2 full, ready to bake.  

Bake at 350 F for about 12-15 minutes, until a nice, golden browned.   

While the donuts are baking, prepare the butter and cinnamon sugar mixture for the topping. 

Melt in a small bowl: 

6 Tbsp butter

Mix in a separate bowl: 

1/2 cup sugar

1 Tbsp cinnamon

Remove cooked donuts from pan to wire rack.  

Brush the donuts with melted butter and immediately sprinkle with cinnamon sugar mixture.  These are best piping hot from the oven.  However, leftovers do store well for a day or two on the counter in a tupperware.  You can also freeze them.  Reheat leftovers for the best taste.  Enjoy!!! 

Freshly buttered and sprinkled with cinnamon-sugar.  My kids love helping with this part. 

An Apple Cider Donut - Yum!

Baked Apple Cider Donuts Recipe by Successfully Gluten Free!

Real Pumpkin Donut Holes!!!

Delicious hot, gluten-free pumpkin donut holes, made with lots of freshly baked (or canned) pumpkin puree!  These were a huge hit among all the family and friends that enjoyed them together.  I was grateful the recipe made so many, so we had a few extras.  For us, it's the time of year when we celebrate Hanukkah by frying anything and everything. (Maybe not everything, but it's a fun excuse to make and eat fried foods.  Our favorite savory food to make is  latkes (potato pancakes).  They're delicious served with homemade applesauce or sour cream.  I love stacking them with smoked salmon and a dollop of sour cream.  But, it's also fun to make donut holes, too!  These are a fun late fall/early winter treat!  Enjoy! 

Real Pumpkin Donut Holes!!!
makes ~60 donut holes

I love to bake my own pumpkins, for that extra fresh pumpkin taste.  You can bake similar-style squash, like acorn squash, if pie pumpkins aren't available anymore. 

Whisk together in a large bowl:
1 3/4 cups Kristin's Gluten-Free Flour Mix
1 1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp xanthan gum
1 tsp salt
1 1/2 - 2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground ginger
1/8 - 1/4 tsp ground cloves

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 to medium-high heat OR in a deep-fryer.  *I aim for 350F to 360F*

I have fallen in love with a small deep-fryer that I have now.  I find it eliminates a good deal of mess.  I tend to strain and then re-use frying oil several times, just adding extra oil as needed, particularly if frying non-meat/fish items like donuts.  I'll use this again for Navajo tacos, hand-held fruit fry pies,  samosas,  and even latkes (potato pancakes)! 

Add to your dry ingredients, and mix in thoroughly until smooth:
1/4 cup oil (i like avocado oil, but any will do)
1 1/2 cup pumpkin puree (fresh, homemade or canned 100% pumpkin)
4 eggs

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

Line 1 cookie sheet with foil or parchment paper to place donuts after cooling a bit and/or rolling in cinnamon-sugar.  Line 1 cookie sheet with a double layer of paper towel to place cooked donuts to drain.

Prepare a small bowl of cinnamon sugar to roll donuts after frying:
1/2 cup sugar
2 Tbsp cinnamon 

Use a small (1 Tbsp) sized cookie scoop to scoop pumpkin batter into the hot oil.

Let the pumpkin donut holes cook until browned on one side before flipping to the other side. (Often, I find they mostly flip themselves).  I usually give them about two minutes per side.  A lighter brown will give you a softer donut hole and a darker brown will give you a more crispy donut.  I prefer a darker brown.

Remove donuts to paper towel-lined pan to drain/cool.   Repeat with remaining batter.

When pumpkin donut holes have cooled enough for you to touch but are still hot, roll donuts in cinnamon-sugar and place on parchment paper or foil-lined pan OR transfer directly to foil or parchment-lined pan to eat later.

This tray was packed with donut holes by the end of frying. Yum!

Pumpking donut holes are delicious rolled in cinnamon-sugar

Enjoy!!!

Chocolate Coconut Donut Holes! (dairy-free option!)

These are similar to my glazed chocolate donut holes, only with some delicious tasty additions!  They were a huge hit with my family and the visitors we had over.  There are slightly different tastes in canned coconut, so you might have to experiment a couple times (such hardship to eat extra donuts) to see what your favorite brand is near you.  Some have a stronger coconut flavor and others are more subtle, letting the coconut flakes do the work for you.  If you wanted, you could toast your coconut for an extra crunch on the outside of your donut holes! Yum! Enjoy!

Gluten Free Chocolate Coconut Donut Holes, ready to eat! 

Chocolate Coconut Donut Holes! (dairy-free)
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 2 cup measuring cup mix together:
1 cup coconut milk (OR use regular milk or lactose-free - they all will work 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 coconut glaze. 

Coconut Glaze:
Whisk together the following (aim for a consistency just a bit thicker than milk):
1 1/2 cups powdered sugar
1/2 tsp vanilla extract
~1/2 cup canned coconut milk, until desired consistency (Make sure you use both the thick and liquid parts of the canned coconut milk)
add extra water, if needed to thin a bit

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 donut holes are still warm, dip each donut hole in the coconut glaze.  Immediately roll or sprinkle with shredded coconut.  Set on a parchment paper-lined pan and let set.

These are my favorite fresh, but they are also delicious as leftovers.  Store extras in the refrigerator.  Eat chilled or reheat in a toaster oven on a bit of foil. (We rarely get to the reheating step). Enjoy!

Toffee Covered Donut Holes! (with dairy-free option)

These toffee-covered donut holes are divine.  I have to admit, I sometimes find things made with coconut oil or coconut milk to overpower the flavor I'm going for, but in this case, the dairy-free version works just as well.  It has more of a light toffee glaze taste, where the regular one has more of a caramel type flavor.  Both were delicious.  Both were eaten with gusto.  All were heartily enjoyed by gluten-free and non-gluten-free eaters at a church activity where I brought them to share.  I try to space out how frequently I make up donut holes, but these are such a perfect fall treat, I may have to whip some up again soon!   Happy eating! Enjoy!

Fresh toffee covered donut holes, ready to eat! 

Toffee Covered Donut Holes! (with dairy-free option)
Makes ~36 donut holes

Mix together in a large bowl:
2 cups Kristin's Gluten-Free Flour Mix
1/2 cup brown sugar (dark is best)
3 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 cup coconut milk (or regular or lactose-free milk)
1 egg
1 tsp vanilla bean paste OR vanilla extract

Let rest 5-10 minutes while your frying oil heats.

In large high-sided frying pan, heat 1" avocado oil (or similar frying oil, but I love the crunch and flavor of avocado oil for donuts) over medium-high heat.   Cook donut holes using a mini cookie scoop, or by small spoonfuls (like you would to make cookies if you had two teaspoons to use).   Cook 2-3 minutes per side.

Remove donut holes to a paper towel-lined pan.  Allow them to fully cool.  Once they are cooled, dip the donut holes one by one in the toffee glaze, below, then place dipped donut holes on wire racks.  I like to use a slotted spoon to dip. The toffee coating hardens as it cools, making for a lovely combination with the donut hole.

Toffee Glaze
This makes a generous amount - you could definitely halve this recipe and still cover all the donut holes.  

Heat over medium heat in a saucepan or frying pan until sugar has fully dissolved:
4 Tbsp butter OR coconut oil
1/2 cup brown sugar

Once sugar has dissolved, add and bring to a boil:
2/3 cup whole milk or light cream (lactose-free works) OR canned coconut milk

Remove from heat and add, mixing well to fully incorporate the sugar:
3 cups powdered sugar

I like to put the toffee glaze back over medium heat briefly, just until bubbles form, stirring constantly.  If you have any clumps of powdered sugar that aren't breaking up, it really helps.

Use delicious toffee glaze while hot/warm to dip your donut holes!    Below, I made two types of toffee glaze, making a half recipe of each.  I used two small frying pans and made one batch of dairy-free (using coconut oil & canned coconut milk) and one batch of lactose-free (using butter + 10% lactose-free cream).

The darker glaze on the left is the dairy-free one, the lighter glaze on the back/right were the regular glazed donut holes. 

On the left are the dairy-free, (toffee glazed made with coconut oil & coconut milk substitutes), on the right are the regular glazed donut holes.  Both were delicious!  And, best of all, no one could tell the difference, they were both inhaled! 

Homemade Funnel Cakes!!!!!!!!!

These are SO much fun to make.  The entire family loved them.  It was a little sad my eldest couldn't remember ever eating one of these at a fair, but now he can enjoy the taste of fair-fresh funnel cake at home! (Actually, my husband had no recollection of ever having a funnel cake either).  This recipe doesn't seem like it would make much, but it does make a lot, so I'd recommend making half a recipe unless you've got a big crew around to feed.  You can store batter covered in the refrigerator up to a few days, if you don't want to make them all at once.  Enjoy!

My very happy two year old with her funnel cake.

Pretty funnel cakes, crazy squiggly cakes were so fun to make!

Homemade Funnel Cakes!
Serves 12-15 easily.  A great recipe when you have lots of friends or family around to share!

Heat over medium-high heat in a high-sided frying pan:
1/2 - 1" avocado oil (or another frying oil of your choice - I love frying in avocado oil as I find it lends a light flavor and provides a nice crispness)

Mix together until smooth (an immersion blender works nicely):
1 1/2 cup milk
2 eggs
1/2 cup light brown sugar
2 1/2 cups Kristin's Gluten-Free Flour Mix
2 tsp baking powder
1/4 tsp cinnamon
pinch nutmeg

Fresh batter, poured into a squirt bottle to pipe onto the hot oil.

Pour carefully into a squeeze bottle.  Drizzle onto hot oil, as desired.  Make sure they're not too large so you can easily flip them with a large, slotted spatula.

Cook about 1-2 minutes until funnel cakes are looking browned.  Flip over carefully.  Let cook an additional 30 sec - 1 minute before removing to paper towel-lined cookie sheet.

These cook up quickly, so keep your eyes on them! 

You may need to add a little extra oil to the pan if you're running low.  These don't need a lot of oil to cook in.

Fresh, hot funnel cakes, ready to eat!

Serve warm/hot with powdered sugar sprinkled over top!  Pretend you're at a fair and enjoy!