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Donut holes should be warm and doughy and coated in sugar. This gluten-free version is just that--and more.

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary

hands-on:
40 mins
total:
2 hrs 10 mins
Yield:
Serves 20 (serving size: 3 donut holes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve yeast and 1/4 cup sugar in 1/2 cup warm water in a small bowl; let stand 5 minutes.

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  • Weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, xanthan gum, and salt in a large bowl; add yeast mixture, yogurt, vanilla, and egg. Beat at medium-high speed until blended.

  • Turn dough out onto a lightly floured surface; shape into a ball. Place dough in a large bowl coated with cooking spray; cover loosely with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour.

  • Turn dough out onto a well-floured surface; knead lightly 4 to 5 times with floured hands. Roll dough to 1/2-inch thickness; cut with a 1-inch biscuit cutter. Place on a baking sheet lined with parchment paper. Repeat procedure with remaining dough. Let rise in a warm place (85°), free from drafts, 30 minutes.

  • Place 1/4 cup sugar, orange rind, and cinnamon in a food processor; process until well blended.

  • Add oil to a large Dutch oven to a depth of 2 inches. Heat oil over medium-high heat until thermometer registers 360°. Place 8 to 10 donut holes in hot oil; cook 1 minute or until golden brown, stirring occasionally. Remove using slotted spoon; drain on paper towels. Repeat procedure with remaining donut holes.

  • Combine donut holes and sugar mixture in a bowl; toss gently to coat. Serve warm.

Source

Gluten-Free Baking

Nutrition Facts

200 calories; fat 15g; saturated fat 2.6g; mono fat 7.1g; poly fat 5g; protein 2.4g; carbohydrates 16g; fiber 1.3g; cholesterol 9mg; iron 0.2mg; sodium 22mg; calcium 5mg.
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