Cooking Instructions
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Step 1
In the bowl of a stand mixer combine
Tapioca Starch (1 cup)
,
Gluten-Free All-Purpose Flour (1 cup)
,
Granulated Sugar (1/3 cup)
,
Baking Powder (1/2 Tbsp)
, and
Salt (1/4 tsp)
.
Step 2
To the dry mixture add
Whole Milk (2/3 cup)
,
Unsalted Butter (2 1/2 Tbsp)
,
Egg (1)
,
Distilled White Vinegar (1/2 tsp)
, and
Vanilla Extract (1 tsp)
. Mix together until thick and smooth batter forms.
Step 3
Transfer the dough into a large sealable bag.
Step 4
Cut parchment paper into 5x5-inch squares and the paper on a tray or baking sheet.
Step 5
Cut the piping bag with a ¼-inch slit in the corner. Pipe the donuts onto the center of parchment squares.
Step 6
Smooth the top with milk if needed.
Step 7
Place the tray in the freezer and chill for at least 20 minutes or until you’re ready to fry.
Step 8
In a wide frypan over medium high heat, warm
Vegetable Oil (3 cups)
to 330 degrees F (165 degrees C).
Step 9
Make the glaze. Combine the
Powdered Confectioners Sugar (3/4 cup)
,
Vanilla Extract (1 tsp)
,
Corn Syrup (1 Tbsp)
,
Salt (1/4 tsp)
, and
Unsalted Butter (1 Tbsp)
. Add in the
Whole Milk (1 Tbsp)
one spoon at a time to control the thickness.
Step 10
Using a spatula place the donut, with parchment paper into the hot oil. Cook for 2-3 minutes on each side until golden brown. The donut will separate from the parchment and then you can fish it out. Once cooked, place on a wire rack to cool.
Step 11
Place the donut into the glaze, flip and coat the other side.
Step 12
Garnish with
Sprinkles (to taste)
and serve.
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