Easy Buttermilk Doughnuts
Easy Buttermilk Doughnuts
Gluten-Free Baking and More, May 2006.
Easy Buttermilk Doughnuts|
|Description: ||If you’ve never made doughnuts before, don’t panic. They’re not hard to make. In fact, I think this recipe is as easy to make as doughnuts are too eat! (And this is coming from someone who has a small fear of deep-fryers! But, that is another story...) Let’s walk through the process.|
The dough is mixed almost like a cookie dough. And, like cookies, you’ll need to roll the dough out and cut it into circles. Be sure to generously white rice flour your countertop. This is prevent the dough from sticking.
After you’ve rolled and cut the doughnuts, it’s time to fry. Carefully drop one or two doughnuts into your deep fryer and watch the magic happen. The doughnuts will bubble loudly and puff. Then, after about a minute, the noise settles down. Carefully flip the doughnuts. If the first side isn’t as brown as you’d like, that’s okay! You can always flip the doughnuts again.
Remove the doughnuts from the oil when they are a nice brown color. Place them onto a paper towel for about a minute. Then, tear into one. Why? Well, not just for a cook’s treat! Take a look inside the doughnut. Is it cooked all the way through? If it is, repeat the process. If the doughnut has any raw spots, allow your next batch to fry for a few seconds longer. After a few doughnuts, I promise you’ll get the hang of it.
Thanks to Mary Benca for requesting a recipe for fried doughnuts!
3 1/2 cups white rice flour
1 cup brown rice flour
1/2 cup cornstarch
1/4 cup sweet rice flour
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs
1 cup buttermilk
1 cup granulated sugar
3 Tablespoons butter, melted
1/2 teaspoon lemon flavoring
Enough lard, vegetable shortening, or vegetable oil to fill a deep fryer according to manufacturer’s directions. (Honestly, I know the thought of lard scares some people, but it will make these doughnuts taste amazing! You can find lard in the baking isle of most supermarkets.)
- In a medium mixing bowl, whisk together dry ingredients. Set aside.
- In a large mixing bowl, combine the wet ingredients. Mix until thoroughly combined.
- Add the dry ingredients to the egg-mixture and blend, about 1 minute, or until a dough forms.
- Generously white rice flour your countertop. (At first, this dough might want to stick. Be sure to put a generous amount of white rice flour on your countertop to prevent this from happening.)
- Turn dough out onto the countertop. Rice flour your hands and pat dough into a rectangle.
- Roll dough out, about 1/4-inch thick. You don’t want the doughnuts any thicker than 1/4-inch. They will puff while frying. If they are thicker than 1/4-inch, you risk having a doughnut that is perfectly fried on the outside, but still raw in the center.
- Cut the dough using a doughnut cutter or two round cookie cutters. (Use a large cutter to cut the doughnut and a smaller cutter to cut the hole.)
- Place the doughnuts onto a parchment-lined baking sheet. (Place the doughnut holes on a different piece of parchment. You’ll want to fry those in separate batches.)
- In a deep fryer heat lard, vegetable shortening, or vegetable oil to 375°F.
- Fry doughnuts about 2 minutes on each side, or until golden brown. (Don’t crowd your fryer. If you have a small fryer you might only be able to fry one or two doughnuts at a time. A crowded fryer makes the temperature of the oil drop which produces oily, heavy doughnuts.)
- Remove doughnuts from fryer and place on a paper towel to drain.
- Once cool, toss doughnuts in powdered sugar or cinnamon-sugar if desired.
- Once doughnuts are fried, fry doughnut holes.
Makes approximately 2 dozen doughnuts
||Elizabeth Barbone |