Cooking and Serving: 40 minutes | 20 donuts and holes
Ingredients
1 recipe gluten free biscuit dough | Oil, for frying (I used a combination of equal parts canola oil and | ½ cup (100 g) granulated sugar, for rolling
Description
Prep Time: 25 minutes | Cook Time: 15 minutes | Total Time: 40 minutes | Servings: 20 donuts and holes
Ingredients
1 recipe gluten free biscuit dough
Oil, for frying (I used a combination of equal parts canola oil and
½ cup (100 g) granulated sugar, for rolling
Instructions
Roll out the dough into a rectangle about 3/4-inch thick. While rolling and.
that you end up with a smooth dough.
Using a well-floured 2 1/2-inch round donut-cutter (or a combination.
cutter for the center), cut out 8 donut shapes from the biscuit dough.
Place on a rimmed baking sheet. Take the 8 small cut-outs from the center of.
each donut shape, and roll each into a round between your palms.
Using a 1 1/4-inch round cutter, cut out more small rounds from the remaining.
biscuit dough, and roll those each into a round between your palms.
Place the small rounds on the baking sheet as well, and place the baking.
sheet in the freezer while you prepare the frying oil.
In a medium-size, heavy-bottom pot or fryer, place about 3-inches of frying.
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.
Remove the biscuit dough shapes from the freezer, and fry in small batches.
donuts and 1 to 2 minutes for the holes). Do not crowd the oil at all.
As soon as each batch is removed from the fryer, roll in granulated sugar.
right away and place on paper towels to drain.