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Gluten Free Glazed Yeast Doughnuts
Look at those mouth watering glazed yeast doughnuts! Can you believe that they are gluten free? I haven't had a "real" glazed doughnut in years! Between 2006 and 2009 we lived a mere five minutes from a Krispy Kreme doughnut shop. What a thrill it was when the "Hot Now" sign was lit! We had to drive up and get a dozen. Who could resist warm glazed doughnuts?! Man, I have missed them! Ingredients
- •1-1/2 cups sweet rice flour
- •1/2 cup tapioca starch
- •1/2 cup corn or potato starch
- •1 teaspoon xanthan gum
- •1 teaspoon pectin powder (I used apple pectin)
- •1/2 teaspoon salt
- •1/2 cup sugar
- •2/3 cup warm milk (not hot to the touch)
- •2 teaspoons active dry yeast
- •2 eggs, room temperature
- •3 tablespoons light tasting oil
- •1 teaspoon vanilla
- •oil for frying (make sure it has a high smoke point)
- Glaze:
- •2-1/2 cups powdered sugar
- •1 teaspoon vanilla
- •1/4 cup melted butter
- •1/4 - 1/3 cup hot water
Directions
1.In the bowl of a stand mixer, combine all of the dry ingredients except yeast, and mix well. It should resemble the photo.Cover the bowl and place it in the fridge overnight. The next day, place the bowl on your counter and allow the dough to come up to room temperature.
2.Place a floured piece of parchment on your work surface. Add the dough and dust it with flour, then roll it out to 1/2 inch thick.
3.Cut out your doughnuts using a doughnut cutter. Reroll the scraps and continue cutting.
4.Place the doughnuts and holes on a cookie sheet lined with floured parchment. Cover with a clean towel and allow them to rise in a warm place until double in size.
5.Add oil to a Dutch oven or large pot to a depth of 2-3 inches. Heat oil to 350F. Gently place 3 doughnuts into the hot oil and fry for 1 minute per side or until golden brown.
6.Carefully remove them from the hot oil and place on a wire rack placed over a baking sheet to drain.
7.To make the glaze, place powdered sugar, melted butter, vanilla and 1/4 cup of hot water in a small bowl, whisk until smooth. It should have a runny consistency but not watery.Place a doughnut into the glaze and flip over to coat both sides. Using a skewer or knife, remove the doughnut and allow the excess glaze to drip back into the bowl.
8.Move it to a wire rack that's placed over a baking sheet so the excess glaze can drip off.
9.Before the glaze sets up, place them on a clean piece of parchment so they don't stick to the cooling rack.Useful Links
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