This morning we took the dog (Albus Dumbledog) to Prospect Park. It was absolutely beautiful walking near the big lake then latter Albus run free amongst the other doggins as they frolic and chase tennis balls…and then jumped into the lake. Ah the simple pleasures of dog life. I wish I got the same joy out of slobbering on tennis balls, but I alas my palette is more complex. I crave much more involved flavors…like doughnuts (good segway, right?). Today I made doughnuts, mostly just because I wanted doughnuts. Gluten-free doughnuts.
As an avid Pinterest-er and viewer of food-porn I have stubbled across the lazy-mans homemade doughnut a few times – i.e. grands biscuits. Though I couldn’t bring myself to try that version, I was inspired by the concept of biscuit + frying = doughnut. So I grabbed a bag of Bob’s Red Mill Gluten-free Biscuit/baking flour mix. I have to say this was an amazingly successful experiment!
2 eggs plus one yolk – whisked until foamy
3 tbsp butter – whipped
½ cup sugar
1 24oz bag of bob’s Red Mill gluten free biscuit/baking flour
1 tsp baking soda
1 tbsp baking powder
1 tbsp tapioca flour
pinch of salt
1 1/3 cup buttermilk
Fill a deep pot with 5 inches of corn oil, and heat on med-high.
Combine eggs sugar and butter. Sift flours, powder, soda and salt then combine with the egg mixture. Slowly add the buttermilk with the mixer on. Mix just until combined.
Dump the dough onto a floured surface and roll out to an inch thick. If you have biscuit cutters here’s your chance to use them. If, like me, you do not have biscuit cutters it’s time to get creative! I used a juice cup for the big circle, then cut a plastic bottle in half and used the open spout to cut out the center doughnut hole (see the photo).
Try to get the most out of the first rolling – the second gets a little denser. This recipe made about 2-dozen doughnuts and after a certain point I decided to just tear off pieces and make a bunch of doughnut holes.
Test the oil to make sure it’s hot enough with a small piece of dough – it should bubble and sizzle when you drop it in and rise to the top very quickly. Carefully drop in your doughnuts three at a time (depending on your pot size, just don’t crowd them or the oil will loose too much heat). Flip when the edges are noticeably golden – about a minute. Flip again after a minute, then remove after ten seconds.
Dip in glaze then sprinkle with decorative items.
To make a glaze combine equal parts liquid and sugar – if it seems to thin add more sugar. Adjust as you need to.
Sprinkle crispy bacon
Manhattan Special coffee soda
Sprinkle with ground espresso
Lemon Poppy Seed:
Sprinkle glazed doughnut with peppy seeds
Dried lavender flowers
I was a little impatient with my glazing – it will stay on better if you give the doughnuts a chance to cool down first…I didn’t wait because I couldn’t. Either way these are my kind of doughnuts, they’re crispy yet soft and not too sweet. The perfect fit for my whim of a craving.