Who wouldn't want to achieve frying up a gluten free Krispy Kreme Doughnut in their own kitchen! They are beyond delicious and light as air.
I found the same CopyCat Krispy Kreme copy recipe all over the internet and decided to take that recipe and make allergy free substitutes.
The gluten free version doesn't have as much as the original "light as air-ness", but I do have to say that they are darn good yeast doughnuts!
1 package regular or rapid rise yeast
1/4 cup warm water (105-115˚F)
3/4 cup lukewarm dairy free milk (scalded and cooled)
1/4 cup sugar
1/2 tsp salt
2-1/2 Tbsp palm shortening
2-1/2 cup Better Batter Gluten Free Flour
Dissolve yeast in warm water in the bowl of your stand mixer for 5 minutes.
Add milk, salt, egg, shortening, and sugar.
Beat on medium and add flour slowly. Beat on high speed for 2 minutes.
Turn dough onto floured surface, roll around lightly to coat dough with flour.
Roll dough to 1/2 inch thickness with a floured rolling pin.
Cut with doughnut cutter.
Place on a parchment lined baking sheet.
Cover and let rise for 30-40 minutes.
Heat vegetable oil in deep fryer to 350˚F.
Slide doughnuts into oil.
Fry for 1 minute on each side.
Remove carefully from oil, don't prick the surface.
Drain on paper towel lined plate until slightly cooled.
Dip in glaze.
1/3 cup melted palm oil
2 cup powdered sugar
1-1/2 tsp vanilla extract
4-6 Tbsp hot water
Stir powdered sugar into melted palm oil until smooth.
Stir in vanilla extract.
Stir in water, 1 tablespoon at a time, until desired consistency.