Donut - Yeast Risen gluten free

By tinathorn

Ingredients

• 1 c buttermilk, warmed to 110 degrees
• 1 tbsp instant yeast
• 1/4 c granulated sugar
• 1/4 c unsalted butter, melted and slightly cooled
• 1 c superfine rice flour (or sweet rice flour)
• 1 c potato starch (or all or part cornstarch), plus more for dusting
• 1/4 c tapioca flour
• 3/4 tsp xanthan gum (or guar gum)
• 1/2 tsp baking soda
• 1/8 tsp salt
• 2 qt oil, for frying
• 2 tbsp milk (optional)
• 1/2 tsp pure vanilla extract (optional)
• 1 c confectioners sugar

Details

Servings 2
Adapted from glutenfree.answers.com

Preparation

Step 1

In a large bowl, combine warm buttermilk, yeast, and sugar and set aside until foamy on top. A sign of gluten-free, yeast-risen baked goods over-rising is when the tops begin to crack. Watch the donuts during the rising process carefully since rising temperatures vary. If you see this sign, immediately fry them.

In the bowl of your mixer, sift together rice flour, potato starch, tapioca flour, xanthan gum, baking soda and salt.

Add buttermilk mixture to flour and combine using the paddle attachment. (This step can also be done by hand.)

Dust a clean surface with potato starch and distribute dough out to 1/2-inch thick. Using a donut cutter, cut out several donuts. (You may also use a biscuit cutter, and then cut out the center with a small cutter, or form them into a ring by hand.) If you would like to fill your gluten-free donuts, leave the center in tack.

Transfer the donuts to a warm environment to rise for about 60 minutes. They should triple in size.

When donuts are almost ready, preheat a deep-fryer or heavy skillet with oil to 350 degrees Fahrenheit.

Working in batches using a slotted spoon or spatula, carefully drop the donuts into the oil and fry until golden brown, about 1 minute on each side.

Remove donuts from oil and allow excess oil to drip back into the oil. Transfer to a paper towel-lined plate to drain. Allow donuts to cool prior to serving.

If you desire to use the glaze in this gluten-free donut recipe, warm milk in a heat-proof bowl over a saucepan of simmering water.

Add confectioner's sugar and vanilla. Stir until combined and sugar melts.

Remove from heat and dip cooled donuts into the glaze. Transfer donuts to a wire rack with a baking sheet or paper towels underneath to drip and set. Roll in granulated sugar, if desired.

To fill your donuts, fill a pastry bag fitted with a long, narrow tip, and inject your desired filling.