Author: Marla Hingley
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
- 3 cups GFC Flour Blend for Baking, divided
- 5 tsp baking powder
- ½ tsp xanthan gum
- ¼ tsp salt
- 2 cups hot (plain) mashed potatoes
- 2 cups sugar
- 1 cup buttermilk (or milk alternative with 1 Tbsp vinegar added)
- 4 eggs, lightly beaten
- 1 tsp vanilla
- Oil for frying
Topping
- ⅔ cup sugar
- 1 tsp cinnamon
- Mix together 2 cups of flour, baking powder, xanthan, and salt. Set aside.
- In a large bowl combine the mashed potatoes, sugar and buttermilk. Stirring until well combined.
- While stirring, slowly add in the eggs, - this will prevent them from scrambling, then stir in the vanilla.
- Stir in 2½ cups of the flour mixture, then turn out onto a surface with the remaining ½ cup of flour. Knead in the remaining flour or until the dough is no longer sticky.
- Roll out to about ½" thick and cut with a doughnut cutter (or 2 circles).
- Pour oil into saucepan to about 2" deep, and heat to 350°F using a deep-fry thermometer.
- Gently drop 2-3 doughnuts into the hot oil, and fry about 20 seconds/side. Use tongs or chopsticks to flip (to get the correct frying time, break one apart and do a taste test). Make sure oil gets up to temperature again before adding the next batch.
- Shake excess oil off doughnut and immediately toss with the cinnamon-sugar.
Instead of cinnamon-sugar, you can dust them with powdered sugar
Recipe by Gluten Free Club at https://www.glutenfreeclub.com/cinnamonsugar-doughnuts/
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