Donuts - Gluten Free Zeppole

By tinathorn

Ingredients

• GARNISH:
• vegetable oil
• corn oil
• 1 cup Bob’s Red Mill Gluten Free Flour
• 1/2 teaspoon xanthan gum
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons pure vanilla extract
• 2 tablespoons sugar
• 2 eggs, beaten
• 1 cup plain greek yogurt (I prefer Fage)
• 1 part cinnamon
• 1 part sugar
• 1 teaspoon nutmeg
• 1 teaspoon pumpkin pie spice

Details

Servings 20

Preparation

Step 1

GARNISH:
Mix ingredients together and adjust flavors to taste. Set aside.

DONUTS:
Preheat equal parts veggie and corn oil in a pan on medium, filling it at least four inches high. In a large mixing bowl combine the dry ingredients. Beat the eggs in a separate bowl and then add them and the vanilla to the mixture. Finally add in the greek yogurt. The dough will be extremely sticky.

Once the oil is the correct temperature (between 360 and 375°F), spoon in dough, making sure that it does not cook too quickly. If it turns golden brown immediately your oil is too hot and it will end up only cooking the outside, leaving the inside runny and inedible. As these cook they will actually turn themselves over. Make sure each side is a dark golden brown before taking them out of the oil.

Once ready to take out, place on a plate lined with paper towls to soak up excess oil. While hot, roll in garnish—this process takes two people as you want to roll them right after they’ve been placed on the lined dish

Serve warm and enjoy!