Doughnuts or donuts? What is the difference I really could not tell you. They both taste great and they both are a winner in my book for breakfast. What a perfect way to spend your Saturday morning? Making up a quick batch of allergy safe doughnut holes. Because you know we really only like the holes.
I have the recipe for you today and to make it even easier just grab some gfJules flour. Click on the link on the sidebar to pick have gfJules sent directly to your home.
1 1/2 cups confectioners' sugar
4 tbs almond or coconut vanilla milk
2 teaspoons vanilla extract
5 cups grape seed or sunflower oil, for frying
1 cup almond milk
1 large duck egg
2 cups gfJules all-purpose flour
2 tbs sugar
4 1/2 tsp baking powder
1/2 tsp pink salt
1/4 cup Earth Balance, melted
Make the glaze: Mix all ingredients together until smooth. Set it aside while you make the doughnut holes.
Make the doughnut holes: Add the oil to a large, heavy-bottomed pot. (There should be at least 2 inches of oil in the pot and at least 2 inches between the top of the oil and the top of the pot.) Heating the oil over medium heat to 350ºF.
Line a baking sheet with paper towels.
In a separate medium bowl, whisk together the gfJules flour, sugar, baking powder and salt. Stir the milk-egg mixture into the dry ingredients, then stir in the melted Earth Balance, mixing until a soft dough forms.
Once the oil has reached 350ºF, use a small ice cream scoop to drop about 1 tablespoon scoops of dough into the oil, careful not to overcrowd the pan. Fry the doughnut holes, flipping them in the oil, for about 2 minutes or until they're golden brown. Using a slotted spoon, transfer the doughnut holes to the paper towel-lined baking sheet.
Allow the doughnut holes to cool slightly. Place a cooling rack atop a baking sheet, then one by one, dip the doughnut holes into the glaze and transfer them to the rack to allow the excess glaze to drip off. Serve immediately.