Donut Holes, GF

By MaryEllen

These gluten free donut holes need to fry for 4 minutes and 4 minutes only. Always do a test fry of one donut hole first, so I get the hang of it and don’t waste a lot of dough. Other than that, you’re good to go!

Ingredients

• 2 Tbs. butter or non-dairy alternative (I use Earth Balance Buttery Sticks)
• 1/2 cup granulated sugar or unrefined coconut palm sugar
• 1/3 cup mashed banana or unsweetened applesauce
• 1 egg OR 1 Tbs. flaxseed meal steeped in 3 Tbs. warm water
• 1 tsp. pure vanilla extract or paste
• 2 cups (270 grams) gfJules Gluten Free All Purpose Flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. sea salt
• 6 Tbs. OWYN protein drink: coffee, vanilla or chocolate flavor (or milk of choice)
• high heat vegetable or peanut oil, if frying
• Glaze
• 2 cups sifted confectioner’s sugar
• 1 tsp. vanilla paste or extract
• 4 tsp. OWYN protein drink: coffee, vanilla or chocolate flavor (or milk of choice)

Details

Servings 22
Preparation time 20mins
Cooking time 24mins
Adapted from gfjules.com

Preparation

Step 1

Cream butter and sugar until light and fluffy, approximately 3-4 minutes.

Add banana or applesauce, egg or flax egg plus vanilla. Beat until smooth.

Sift together dry ingredients in a separate bowl, then slowly stir them into the liquids, adding OWYN or milk last, and beating until there are no lumps.
To BAKE donut holes:

Preheat oven to 325° F (or 300°F convection).

formed gluten free donut holesScoop a tablespoon-sized amount of dough out and roll on a clean counter or mat lightly dusted with gfJules Gluten Free All Purpose Flour.

Place rolled donut holes onto parchment-lined baking sheets.

Bake for approximately 12 minutes, testing with a toothpick for doneness (when inserted toothpick comes out clean, donut holes are fully cooked).

Remove to cool on wire racks for 5 minutes, then gently roll in confectioner’s sugar or sugar and cinnamon mixture, or allow to fully cool, then dip in glaze.
To FRY donut holes:

Prepare a small pot by filling at least 1 1/2 inches deep with oil. Heat to medium (no more than 350°F); ideal doughnut fry oil temperature is 325-350°F.

*Note: a deep-fry or thermometer is super helpful to ensure the oil reaches and stays at the right temperature. If the oil is too hot, the doughnut holes will burn on the outside and remain uncooked on the inside.

Once the oil has reached 325-350°F, using a small, wet cookie dough scoop or tablespoon measure, carefully drop doughnut dough into the hot oil, boil and flip as necessary to cook until lightly browned on all sides – approximately 4 minutes total.

Once cooked, immediately remove with a skimmer or slotted spoon to a plate covered with paper towels to absorb any excess oil. (I recommend starting with just one doughnut hole and cutting it open after 4 minutes to be sure it has cooked through and not over-cooked, so you know exactly how long to leave the doughnuts in your hot oil.)

Remove to finish cooling and repeat with remaining dough.
To make the GLAZE:

Sift confectioner’s sugar into a bowl, and stir in vanilla paste or extract, plus OWYN or milk. Use a whisk to incorporate the liquid, checking to see that it is not so thick that it can’t be drizzled, but not so thin that it rolls right off the donut holes.

If the glaze is too thick, simply add another tablespoon of OWYN or milk; if too thin, add 1/4 cup confectioner’s sugar. Repeat as necessary until glaze is the right consistency.

Swirl each donut hole in the glaze bowl and return to the parchment-lined baking sheets to set.
Notes

Using banana produces a strongly banana-flavored donut which is quite tasty … unless you don’t like bananas! In that case, use applesauce for a milder flavored donut.