Donut Flour Mix
2 1/2 c Bob's red Mill all-purpose gluten-free flour
1 1/2 c cornstarch
4 T xanthan gum
Mix well and then measure to use
Make the Donuts
1 1/2 T active dry yeast
1/4 c warm water (baby bottle warm)
1 1/2 c whole milk
2/3 c regular white sugar (for an exact Krispy Kreme taste, use raw sugar)
1 t sea salt (for regular table salt use 1 1/8 t)
1 T baking powder
2 large eggs
This recipe makes about 20 donuts
In the mean time, heat about 2 1/2 to 3 inches of palm shortening or Crisco in an electric skillet or deep fryer until it reaches 350 F (Sarah used vegetable shortening. In the electric skillet you can do six doughnuts at a time).
At this point
Make the Glaze
1/3 c butter
2 c powdered sugar
1 1/2 t vanilla
6 T hot water
Double the above glaze recipe and divide evenly. To one half add 4 ounces of gluten free milk chocolate chips. Mix all ingredients in a saucepan and melt over a low heat, stirring frequently until smooth.
Meanwhile, back at the recipe:
Once your oil is heated and your glaze is made and your donuts are fully risen, slip the donuts into the oil a few at a time, leaving room for expansion, and fry on each side until light golden brown (this works out to about a minute or less on each side, eye it; they need to be well done to avoid them being doughy and shrinking once they are glazed). Carefully remove from oil (do NOT prick, use a spatula and large spoon to turn and remove donuts) and immediately dip in the glaze. Set on a cake rack to cool slightly.
Chocolate Variation: Once the clear glaze has set, dip the top of the donut in the chocolate glaze.
Roll holes in a cinnamon and sugar mixture (1/3 c white sugar and 2 t cinnamon) immediately after removing from the fryer.
Sarah says: "We did the chocolate glaze, too. And sprinkles, since we had some. Kids love sprinkles! They worked well enough that I think we've found our New Year's Day family tradition!"