Gluten & Guilt Free Donuts

1

2

Make sure the kneading blades are properly attached, and add the liquid ingredients (milk, beaten egg, lemon juice) and coconut oil to the baking pan.

3

Add the flour mixture from step 1 and salt to the baking pan. Make a small indentation in the flour with a spoon, and place the yeast there. (Make sure that the yeast does not touch the liquid, salt and oil.)

4

Place the baking pan in the Home Bakery, and set to REGULAR DOUGH course for BB-PAC20 model, BASIC DOUGH course for BB-CEC20 model and DOUGH SETTING for BB-HAC10 model, and press START. For BB-PAC20/BB-CEC20 models, when the add beeps sound, use a rubber spatula to push down flour that may be stuck to the side. Please be careful if the kneading blades are moving.

5

When the DOUGH course completes, transfer the dough to the piping bag. On each 3-1/4” square parchment paper, pipe the dough and draw a 3 inch circle. To fix its shape, wet your finger with water and reform the dough.

6

Place each dough with parchment paper onto a baking pan with at least 2” height. Cover with foil and allow dough to rise in an oven preheated to 98°F for 30 minutes or until they doubles in size.

7

Deep fry the dough with parchment paper in oil heated to 360°F (do not remove dough from parchment paper as it can be easily removed later). Turn donut over a few times and fry for 1-1/2 to 2 minutes, or until golden brown Transfer to a baking rack.

8

Make the glaze by mixing powdered sugar, water, and vanilla extract in a medium bowl. Remove parchment paper and coat donuts with glaze while still hot. Return to rack to drain excess and let dry. 

9

Serve while fresh.