Ingredients
- 1 1/2 teaspoons instant dry yeast
- 2 Tablespoons water, warmed to 110°F
- 1 Tablespoon sugar (or evaporated cane juice for refined sugar-free), plus more for rolling
- 3/8 cup (6 Tbsp.) brown rice flour (or white rice flour, for less fiber)
- 3 Tablespoons tapioca starch + more for dusting
- 2 Tablespoons potato starch
- 3/8 teaspoon xanthan gum* (or guar gum for corn-free)
- 1/4 teaspoon fine sea salt
- 1/6 teaspoon or small pinch of ground cinnamon
- 1 large egg, beaten
- 1/2 Tablespoon unsalted butter (or dairy-free buttery spread)
- Cooking oil (for deep-frying and oiling bowl)
- 1/4 cup jelly or jam of choice or Gluten Free Custard or Gluten Free Vanilla Pudding with Dairy-Free option
Preparation
Step 1
In a glass prep bowl of cup, add water and sugar; heat in microwave until it reaches 110°F, about 15 seconds on high; add yeast; stir to moisten yeast; set aside for approximately 5 minutes until foamy on top. If it does not foam, try again with fresh yeast.
To a medium sized bowl, add rice flour, tapioca flour, potato starch, xanthan gum, salt, and cinnamon; whisk together; create a well in the center; add egg, yeast mixture, and butter; and stir to form a dough. Oil a medium sized bowl; transfer dough to bowl turn dough over to coat other side; cover with lid or plastic wrap. Set in a warm environment, about 80°F, or until doubled in size, approximately 60+ minutes.
Lightly dust a clean, flat work surface with gluten-free all-purpose flour or starch; roll out the dough until it is 1/4-inch thick. Using a 2 1/2-inch-round biscuit cutter or drinking glass, cut out 5 - 6 circles; gather scraps and reroll to cut out additional circles; cover with plastic wrap; place in a warm environment; and allow to rise for approximately 15 minutes. Allowing to rise longer is fruitless.
Preheat deep-fryer or pan filled with at least 1 to 1 1/2-inches of oil to 375°F.
Fill a pastry bag or cake/cupcake decorating device with your choice of jelly or custard, and fit with a long thin tip; set aside.
Using a slotted spatula, submerge as many donuts as you can comfortably fit into oil; remove spatula; fry for approximately 60 - 90 seconds, turning over halfway through.
Transfer donuts to a plate lined with several layers of paper towels to absorb oil on both sides; using an ice pick or skewer, pierce a hole in the side of each donut, mid way; wave the pick back and forth creating a space to fill; pipe about 1 - 2 teaspoons of jelly or custard into each donut; either roll them in sugar or using a sifter or fine mesh sieve, dust with confectioner's sugar. Repeat with remaining circles.
Tips
Variation: Do not fill with jelly or jam, but roll in 5 tablespoons of sugar mixed with 1 teaspoon cinnamon.
I fried the ones in the photo for 90 seconds, though I recommend a bit less, as the edges were just a tad overcooked. I would try one at 60 seconds and see how they taste. If not done enough throw it back in the oil for another 15 seconds or so.
To make them a little lighter, I suggest replacing 1 tablespoon of the brown rice flour with 1 tablespoon of tapioca flour/starch.