Gluten & Guilt Free Donuts

Ingredients (for BB-CEC20, makes approx. 20 donuts):

Dough:

1-1/3 cups (320mL) (75°F) milk
4 large eggs, beaten
1 tsp. (4.5g) lemon juice
1 Tbsp. (14g) coconut oil
2 cups (296g) brown rice flour
1 cup (140g) potato starch
1/3 cup (58g) potato flour
1/2 cup (64g) tapioca flour
1 cup (62g) dry milk
2 tsp. (5g) xanthan gum
1/3 cup (66g) sugar
1 tsp. (5.6g) salt
3 tsp. (8.4g) active dry yeast

For Frying:

Oil for frying (coconut oil recommended)

Glaze:

2 cups powdered sugar
3 Tbsp. water
1 tsp. vanilla extract

*You will need a donut piping bag or thick plastic zipper bag with one corner cut at 2/3” and parchment paper (cut into 3-1/4” squares for the number of donuts you are making).

1

In a large bowl, mix the flour ingredients (brown rice flour, potato starch, potato flour, tapioca flour, skim milk, xanthan gum) and sugar well with a whisk.

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.

10

Enjoy!