Time-To-Make-The-Doughnuts GF Doughnut Holes on a Shoestring

By awright0511

Ingredients

• 2 1/2 cups all-purpose gluten-free flour
• 1 1/4 teaspoons xanthan gum
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon white wine vinegar
• 2 extra-large eggs
• 2 tablespoons unsalted butter, at room temperature
• 1/3 cup sugar
• 2 1/2 teaspoons active dry yeast
• 3/4 cup warm milk or cream (low-fat is fine, nonfat is not), about 105 degrees F

Details

Servings 24

Preparation

Step 1

1. Place the flour, xanthan gum, salt & cream of tartar in the bowl of your stand mixer fitted with the paddle attachment (if you’re not using a stand mixer, place them in the large bowl of your choosing, and use the spoon attachment for your hand). Mix for a bit to combine. The main thing you want to do is to disperse the salt, since when the yeast goes in, the salt can kill the yeast. The yeast is not nearly as fussy as you may have been led to believe, but it does draw the line at hanging out with clumps of salt.

2. Add the vinegar, eggs, and butter to the dry ingredients one at a time, mixing well after each addition (oh who am I kidding – I just dump them all in and then mix).

3. Now add the sugar and yeast, and mix to combine. The sugar will feed the yeast, so I like to keep them together when I can. Goodness, the yeast seems so whiny. I don’t wanna be with the salt. I already TOLD you that I need sugar to eat. But really, it just has a few requirements. No big thing.

4. Now it’s time to turn the mixer on low (or turn your hand with a spoon in it on low), and slowly pour in the milk. The dough will come together suddenly (awesome), ushering in the speed mixing part of our program. Now turn the mixer (or your hand) on at least medium speed, and mix for about 4 to 5 minutes to activate the xanthan gum.

5. The dough should be a bit sticky. If it seems too perfectly smooth, almost dry, add some more warm milk (or even a tablespoon or two of warm water). Maybe use this as a guide. See how some of it sticks to the bowl?

6. Turn the dough out onto a lightly floured surface.

Here comes the do-as-I-say-not-as-I-did-the-first-time part: try to tolerate working with dough that is a bit sticky. The first time I made these, I floured the dough too much before handling it, & it was difficult to get it smooth & uniform enough when it came to rolling it into balls. It ended up kind of wrinkled. The wrinkles caused some of the balls of dough to separate as they rose. It was a bad scene. You can kind of see what I mean here. This picture is from the less-than-stellar batch, before it had risen:

7. Pat your semi-sticky dough into a disk, about 1-inch thick. Cut the dough into 24 pieces, and roll each into a ball. The dough will feel like a dream as it begins to come together into a ball. You’ll be so glad you didn’t make my mistake. Place the little soldiers on a prepared baking sheet, about 1 1/2-inches apart (so they don’t bump each other when they rise), cover the baking sheet, and allow it to rise in a warm, damp space for about an hour, or until nearly sorta doubled in size – or until you just can’t wait another minute, not one more minute. While the dough is rising, get together your deep frying equipment (either an electric deep fryer, or a big ol’ pot filled with about 6 inches of oil, plus an accurate candy thermometer). If you would prefer to bake these, preheat your oven to 375 degrees F & bake ‘em in there for 8 to 10 minutes.

8. Assuming we’re deep frying, place a few doughnuts at a time in oil that has reached 375 degrees. Turn to ensure even frying, and drain on a paper towel after 3 to 4 minutes.

9. When the doughnuts are done being fried (or baked) & are still hot, roll them in some melted butter. Then give them a few turns in a mix of cinnamon & sugar, to taste, or whatever else you like, and serve warm.