Cooking and Serving: 45 minutes | 36 donut holes
Ingredients
Deep fry thermometer | 1 recipe Gluten Free Yeast-Raised Donuts dough | Oil, for frying (I like a combination of equal parts canola oil and
Description
Prep Time: 30 minutes | Cook Time: 15 minutes | Total Time: 45 minutes | Servings: 36 donut holes
Ingredients
Deep fry thermometer
1 recipe Gluten Free Yeast-Raised Donuts dough
Oil, for frying (I like a combination of equal parts canola oil and
1 ½ cups (173 g) confectioners’ sugar
1 tablespoon milk (any kind), plus more as necessary
Instructions
SHAPE THE DOUGH
Smooth the dough into a rectangle about 1-inch thick, sprinkling very lightly.
with flour to prevent sticking. With a floured round cookie cutter about 1.
1/2-inches in diameter, cut out rounds of dough and place each piece on a.
parchment-lined baking sheet about 1/2-inch apart from one another. They.
should rise up, and not out, so they can be relatively close together.
Gather, reroll scraps, and repeat the process until you’ve used up all the.
dough. Cover the baking sheet with lightly oiled plastic wrap, and set in a.
warm, draft-free location to rise for 30 minutes, or until puffed but not.
doubled in volume. The Bakes Bread dough will rise more quickly than the blog.
FRY THE DONUT HOLES
As the dough is nearing the end of its rise, place about 3-inches of frying.
oil in a medium-size, heavy-bottom pot or fryer.
Clip a deep-fry/candy thermometer to the side of the pot or fryer, and place.
the oil over medium-high heat. Bring the oil temperature to 350°F.
Place the raised donut holes a few at a time in the hot oil, taking care not.
to crowd the oil. Fry until very lightly golden brown all over (1 to 2.
minutes per side). As soon as each batch is removed from the fryer, place on.
a wire rack placed over paper towels to drain and cool completely.
MAKE THE GLAZE
In a small bowl, place the confectioners’ sugar and 1 tablespoon of milk. Mix.
well, until a very thick paste forms. Add more milk combine well, until the glaze falls off the spoon slowly, in a thick but.
Add milk very slowly, as it is much easier to thin, than to thicken, the.
glaze. If you do thin the glaze too much, add more confectioners’ sugar a.
teaspoon at a time to thicken it.
Immerse each cooled donut hole in the glaze and lift out with the tines of a.
fork or chocolate dipping tool, and return to the wire rack for any excess.
glaze to drip off. Allow the glaze to set at room temperature and serve.
MAKE THE GLAZE
In a small bowl, place the confectioners’ sugar and 1 tablespoon of milk. Mix.
well, until a very thick paste forms. Add more milk combine well, until the glaze falls off the spoon slowly, in a thick but.
Add milk very slowly, as it is much easier to thin, than to thicken, the.
glaze. If you do thin the glaze too much, add more confectioners’ sugar a.
teaspoon at a time to thicken it.
Immerse each cooled donut hole in the glaze and lift out with the tines of a.
fork or chocolate dipping tool, and return to the wire rack for any excess.
glaze to drip off. Allow the glaze to set at room temperature and serve.