Category:
Breakfast

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Notes:
Gluten Free Cooking School blog

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Ingredients:
1C warm water
2 envelopes active dry yeast (1.5T)
1C Gluten Free all-purpose flour

2/3 C sugar
2/3C butter
3 eggs
2 tsp vanilla
1 tsp salt

3 1/2C gluten free flour
2 tsp xantham

oil for frying

Glaze:
1C powdered sugar
2-3T water
1/4 tsp vanilla
1/4 tsp almond extract

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Directions:
Add yeast to warm water and proof for 5 min. Stir in 1C flour, cover and sit for 30min.
Whisk sugar, butter, eggs, vanilla and salt together. Add to yeast/flour mixture.
Add in remaining3 1/2 C flour and xanthan gum. Mix together for several minutes.
Cover bowl with plastic wrap and sit in warm spot for 2 hrs. Then put in fridge for 3hrs (or overnight)
Roll out dough to 3/8in thick. Cut with 3"round cookie cutter. Cut 1" hole in the middle. Put on sheet and let rise for an hour (do not cover).
Heat oil to 375.
Drop a few doughnuts at a time be careful of overcrowding. Brown one side and flip. Make sure they are cooked through.
Drain on paper towel. Roll them in vanilla glaze.

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