Monday, December 19, 2011

Easy Doughnut (Buttons) holes - Gluten free

These doughnuts look more like buttons than holes and they are just as tasty.  As opposed to my other doughnut recipe that uses left over mashed potatoes, I wanted a lighter doughnut and this one hit the spot.  I made these with orange peel because I was still in an orangey mood,  but you can easily make these without the citrus peels.  I adapted this recipe from All Recipes.


Ingredients
1/4 cup fresh squeezed orange juice
Peel of 1 orange (about 1 Tbsp)
1-1/2 tsp of Ener-G egg replacer mixed with 4 Tbsp dairy free milk
2 Tbsp shortening
1/2 cup sugar
1/2 tsp vanilla extract
2 cups GF all purpose flour (I used Better Batter)
(be sure to spoon flour into the measuring cup)
1/2 tsp baking soda
1/4 tsp salt
Oil for deep frying

Choice of Toppings
~cinnamon sugar
~powdered sugar
~melted dairy free chocolate

Directions
In a stand mixer cream together sugar and shortening until fluffy.
Beat in orange juice, orange peel, egg replacer, and vanilla extract.

In a separate bowl mix together flour, baking soda, and salt.
Beat flour mixture into the sugar mixture , adding flour a little at a time until a dough forms.
Roll dough out onto a lightly floured surface.
Roll about 1/4-1/3 inch thick.
Cut dough with a circle cutter.
 I used an egg cup dipped in flour.
Heat oil in a deep skillet or deep fryer to about 375˚ F.
Fry doughnuts about 1 to 1-1/2 minutes.  
Turn doughnuts over once during frying.
They should be golden brown. 
Drain on paper towels.  
Dust with your favorite topping.  
These were dipped in cinnamon sugar and then sprinkled with powdered sugar.

Cook's Notes:

~If you want to make these plain, use 1/4 cup of dairy free milk mixed with 1 Tbsp vinegar instead of orange juice.  Omit the orange peel and use 1-1/2 tsp of Ener-G egg replacer mixed with 2 Tbsp of hot water instead of the stated 4 Tbsp of milk.  

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