Gluten-Free Doughnut Holes ( Gluten-Free Doughnuts) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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 Ingredients:
1 cup water |
1/2 cup butter (1 stick of butter) or 1/2 cup margarine (1 stick of butter) |
1 cup potato starch |
1 tablespoon sugar |
1/4 teaspoon salt |
4 eggs |
oil (for deep frying) |
cinnamon sugar, for dusting |
Directions:
1. Heat oil in a deep fryer (375°F ). 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. Using a saucepan, heat the water and butter until boiling point is reached. Remove the saucepan from the heat.
3. 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).
4. With an electric mixer, add in the eggs -one at a time. Beat well between adding each egg.
5. 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.
6. While still warm shake them in a plastic bag with cinnamon sugar (2 tablespoons of sugar to 1/2 teaspoon of cinnamon).
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