Jason loves doughnuts. Not just any old doughnut though, high quality doughnuts. In fact he is a doughnut connoisseur. He has a particular weakness for Dynamo doughnuts, and luckily it is just a few blocks away from a favorite Mexican market and Humphrey Slocombe ice cream. Lots of reasons to hit that part of town. When we stop by Dynamo, Jason and Isaiah happily nosh on the creative flavor du jour, while Aaron and I have to dream of ice cream instead. I know there are worse things in life than having to eat ice cream instead of doughnuts, but my little Celiac boy has never had a proper doughnut. Nor can he enjoy the unique flavors that Dynamo has to offer. So, we are on a doughnut quest. Consider this post installment one.
This time around we tried a yeast doughnut recipe, but it failed miserably. We will retry soon. But these cake doughnuts were a hit and easy. I purposely used the gluten free Bisquick because so many like the ease of that product, but you can make your own mix, use 1/3 cup fine rice flour, 1/3 cup potato starch, 1/4 cup tapioca starch, 1/4 cup corn starch and 2 T sweet rice flour with 2 t baking powder.
This batter can be a bit tricky, so I suggest you roll it be between two parchment sheets to make it easier to deal with. Make sure it is well chilled before cutting into shapes. then put on a small piece of parchment and allow it to warm a bit before putting it in the hot oil. Having it on parchment allows you to pick it up, still on parchment and place it in the oil, so it doesn't get too deformed. Of course you can just have crazy donuts too - the kids will like those.
We fried it in shortening as it makes a crispier donut, but you can use oil. Whatever you use though make sure it is at temperature before you fry, fry only a few donuts at a time, and allow it to come back up to temperature before placing in the next batch. This will make the donuts crispy and less greasy.
After making you can glaze as desired, and have fun making different flavors. We didn't make the dough flavored so we could create different types. But you could add spices to the dough too. For our doughnut party I let the kids create their own designer donuts. They were pretty creative and I think they might be ready for a job at Dynamo! Here is what they came up with:
Mission fig and chocolate glaze
Marachino cherry glaze with toasted almonds
Neon green vanilla glaze
Butterscotch tahini with toasted coconut
So let you imagination run wild and let me know what you will create with this cake batter base. And stay tuned for the next installments in our gluten-free doughnut quest....
Gluten Free Chocolate Cake Doughnuts
- 176 grams (about 1 1/4 cup) gluten free Bisquick
- 45 grams (about 1/2 cup) unsweetened Dutch-process cocoa
- 1/2 teaspoon salt
- 2 large eggs
- 150 grams (about 3/4 cup) sugar
- 3 T buttermilk
- 1 t vanilla extract
- 1.5 tablespoons butter, melted and cooled a bit
- Shortening or oil for frying - enough to fill pot to 4 inch depth.
- Mix Bisquick, cocoa, salt in a bowl and set aside.
- Mix buttermilk, vanilla and butter together and set aside. This works best if your buttermilk is not cold.
- Beat eggs and sugar until light and fluffy - about 5 minutes, then add the vanilla.
- Add 1/2 of the flour mixture, then add the buttermilk mixture, and finally the flour mixture, mixing on low after each addition, until combined.
- Pat out on a sheet of parchment dusted with rice flour or cornstarch. Place on a cookie sheet and chill for 30 minutes
- After chilling roll out to about 1/2 inch thick.
- Cut into desired shapes. I used a 2 1/2 inch biscuit cutter with a 7/8 inch apple corer to poke holes in them.
- Alternatively you can not chill the batter and scoop with a small cookie scoop into the hot oil to make donut holes.
- When ready to fry, heat oil to 375 degrees. Fry for about 2 minutes on each side, and place on a rack to drain. Cool before icing as desired.