So we actually tried these gluten free spudnuts last night,
- They were really easy to make.
- They tasted great especially with my wife and daughter not having a donut for over a year.
- After we fried them in oil we rolled them in a sugar/cinnamon mixture
Originally found: http://ginghamworld.blogspot.com/2009/06/gluten-free-spudnuts.html
- 3 Eggs (Will Try Egg Replacer)
- 3/4 C Sugar
- 3 Tbsp Shortening, softened
- 1 Tsp Vanilla
- 1 C Water, hot ( If using fresh mashed potatoes omit)
- 1 1/2 C Instant mashed potato (or 1 1/4 C potato of your choice cooked and mashed up)
- 2 C Rice flour
- 4 Tsp Baking powder
- 1tsp Cinnamon
- Chill dough for recommended time.
- Heat oil to 375 degrees.
- Set up paper towels on plates or cooling racks.
- Melt fondants and assemble toppings station.
- Beat eggs well. Gradually add sugar until mixture is thick and light in colour.
- Blend in Shortening and vanilla.
- Sift the rest of the dry ingredients in a separate bowl; set aside.
- Blend hot water with instant mashed potato mix and let stand 3 minutes, or boil and mash potatoes.
- Blend egg mixture into the potato mixture. Add sifted dry ingredients, mix well to form dough ball.
- Chill dough at least 2 hours.
- Roll dough out to 1/3″ thick on lightly floured workspace.
- Heat deep fryer or oil in a pot on the stove to at least 375 degrees.
- Cut dough up into small chunks you can roll in your hands before dunking into the hot oil to fry.
- Fry each doughnut roughly 2-3 minutes, or until golden brown – whichever comes before the doughnuts rise to the surface of the oil.
- Scoop the doughnuts out using a metal slotted spoon
- Lay each doughnut on paper towel lined plates or cooling racks.
- While cool enough to touch but still warm enough to slightly melt toppings to the surface, sprinkle with either powdered sugar, sprinkles or melted fondant of your choice – or cool completely for plain old fashioned doughnuts.
Yields 1.5 to 2 dozen doughnuts.