Ingredients
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1
-
1/2
-
1
-
1
-
1/4
-
4
-
-
-
-
-
-
-
-
-
Directions
Gluten-Free Doughnut Holes ( Gluten-Free Doughnuts),A Bette Hagman Recipe- a delicious treat. I had thought that doughnuts were on the forever-gone list until I tried these little morsels 🙂 Best served hot, but still OK cold. They can be frozen, defrosted and reheated in the oven,It is a very good recipe. I find it delicious and I’ve also found that if you don’t have potato starch you can Use tapioca starch and just a little bit of coconut flour gives it a bit more of a firmness when it fries.,These turned out lovely using duck eggs in place of chicken eggs and fried in lard (because I’m old-fashioned like that). I’ll be experimenting with tapioca starch in lieu of the potato starch for my nightshade-sensitive friends. 🙂 And my family enjoyed all the varied shapes!
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Steps
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1
Done
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Heat Oil in a Deep Fryer (375f ). You Will Need at Least One -Two Inches Deep of Oil. Whilst the Oil Is Heating, Prepare the Doughnut Recipe. Do not Leave the Heating Oil Unattended. |
|
2
Done
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Using a Saucepan, Heat the Water and Butter Until Boiling Point Is Reached. Remove the Saucepan from the Heat. |
|
3
Done
|
Dump in the Potato Starch, Sugar and Salt. Stir Until the Mixture Forms a Ball and Has Pulled Away from the Sides of the Saucepan. (much Like Making a Choux Pastry). |
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4
Done
|
With an Electric Mixer, Add in the Eggs -One at a Time. Beat Well Between Adding Each Egg. |
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5
Done
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Drop the Batter Into the Heated Oil by Small Rounded Teaspoonfuls, a Few at a Time. the Doughnut Holes Will Puff Up as They Are Cooking to About 1 1/2 Inches. Turn Them Throughout Cooking to Brown Evenly. They'll Take Approx 5 Minutes to Cook. Remove from the Heat and Drain on Paper Towels. |
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6
Done
|
While Still Warm Shake Them in a Plastic Bag With Cinnamon Sugar (2 Tablespoons of Sugar to 1/2 Teaspoon of Cinnamon). |
