Thursday, December 9, 2010

Cake Doughnuts

The secret to making these delicious doughnuts is using a heavy duty mixer and a deep-fat fryer, it keeps the oil temperature just right.
I usually made these for a Halloween party, but they are good anytime.

Cake Doughnuts

3/4 cup garbonzo bean flour
1/4 cup sorghum bean flour
1 cup tapioca flour
1 cup cornstarch
1 1/2 teaspoons xanthan gum
(non gluten-free'ers I bet you can use 2 cups flour and omit the xanthan gum)
2 teaspoons baking powder
1 teaspoon baking soda
Dash of salt
2 eggs
2/3 cup sugar
1 teaspoon vanilla
1/3 cup sour cream
1/3 cup orange juice concentrate, thawed
1/4 cup butter, melted
In a medium bowl, whisk together the flours, cornstarch, xanthan gum, baking powder, baking soda, and salt. Set aside.
In the bowl of your mixer, beat the eggs, sugar, and vanilla until thick and lemon-colored. Combine the sour cream, orange juice concentrate, and melted butter. Add these alternately to the egg mixture with the dry ingredients, beating until just blended after each addition. Chill the dough for 3o minutes.
Roll the dough out on a board dusted with cornstarch, working in enough cornstarch for the dough to be easily handled. Roll to 3/8 inch thickness and cut with a doughnut cutter. ( I just use the top of a glass). Fry in deep hot fat (I use canola oil) until golden brown brown, about 1 minute per side, turning once. Drain on paper towels.
Makes 2 dozen doughnuts.


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