01 Jun 2012
in Breakfast, Dessert, Recipes, Snacks
Tags: breakfast, dessert, donuts, Food, fried dough, gluten-free, national Donut Day, National Doughnut Day, snacks, sugar coated donuts, sugar coating
June 1st! It’s National Donut Day! Unfortunately we gluten free guys and gals can’t just run to Dunkin or Krispy Kreme to grab a treat but we CAN serve them up ourselves! It’s donut time!
Makes 16 donuts
- 2 eggs , beaten
- 2 cups buttermilk
- 1/4 cup vegan butter, melted (Earth Balanc)
- 5 cups gluten-free flour
- 1 cup sugar
- 1 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons salt
- 2 teaspoons xanthan gum
- 1/2 cup sugar , set aside in a bowl
Beat the eggs, buttermilk, and melted butter in a large bowl with a whisk.
Combine dry ingredients in a separate bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated.
Let the dough rest for 15 minutes. Sprinkle extra flour mix on your countertop or a large cutting board. Roll out dough to between 1/3 and 1/2 inch thick. If dough is sticky, work in more flour.
Heat 2-3 inches of canola oil in the bottom of a pot until very hot (375 degrees F).
Cut dough with doughnut cutter OR use a glass, biscuit cutter or jar with approximately 3-inch diameter to cut disks out of the dough and use the cap of the oil bottle to cut out the center hole.
Remaining dough scraps can be rolled into balls (“donut holes”) and fried.
Carefully drop each doughnut in hot oil with fingers, being cautious not to splash oil. Cook until golden brown on both sides (just a few minutes). You will need to cook just a few at a time, but the cooking doesn’t take long at all so this goes quickly.
Remove donuts from oil with a slotted spoon or spatula, and place on a plate lined with two layers of paper towel or brown paper to absorb oil. While still warm, roll each donut in the bowl of sugar to coat fully.
Serve while warm.
ENJOY DONUT DAY!Eat and be merry! (But not too much )
Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut, a Freelance Social Media Producer at NBC theGrio.com and a Intern Kitchen Writer at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.
15 Apr 2012
in Breakfast, Dessert, Recipes, Snacks
Tags: Apple, apple cinnamon, breakfast, Cinnamon sugar, Coconut milk, Dairy Free, dessert, Food, fried dough, fuji apples, gluten-free, Gluten-free diet, Powdered sugar, Sugar, sweet rice flour, Zeppole
Who can resists zeppoles?! Little bites of fried dough deliciousness. I found a great zeppole recipe that I wanted to share with you!
Apple Cinnamon Zeppole
Adapted from Simply Gluten Free
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 4 large eggs plus 1 egg yolk
- ½ cup canola oil or vegetable oil
- 1 cup coconut milk – shake can well before measuring
- 1 pinch kosher or sea salt
- 1 cup sweet rice flour
- 1 large or 2 medium apples, peeled cored and grated (about 1 ½ cups) – Fuji apples have got to be my favorite apples to bake with/cook with but you can use your favorite apple.
- Cinnamon Sugar – for dusting
- Powdered Sugar – for dusting
- Crack the eggs and yolk into a liquid measuring cup or pitcher.
- In a medium sauce pan, combine the oil, coconut milk, ¼ cup sugar, salt and ground cinnamon and bring just to a boil over medium heat. Stir to try and incorporate the oil into the coconut milk.
- As soon as the mixture comes to a boil turn the heat down to medium-low and dump in the sweet rice flour all at once. Stir quickly and in one direction with a wooden spoon. The liquid will start absorbing the flour and will form into a ball. Continue cooking and stirring for 1 or 2 minutes. You will see that some of the oil is separating out from the dough, don’t worry. That is ok.
- Dump the dough (separated oil and all) into the bowl of a standing mixer fitted with a paddle attachment and beat the dough for about 1 minute on medium speed to cool it off slightly. Add the eggs, one at a time, mixing until each egg is fully incorporated before adding the next. Continue mixing until the dough is uniformly smooth, thick and shinny, about 3 – 5 minutes. Stir in the grated apple.
- Line a plate with paper towels. Heat about 1 ½ inches of oil in a large skillet or Dutch oven to 325 degrees. Drop the dough into the hot oil using a small ice cream scoop or two spoons, about 1 tablespoon of dough per zeppole.
- Do not over crowd the oil, depending on the size of your pan only fry about 6 at a time to keep the oil temperature even. Turn the zeppole over in the hot oil a few times with a slotted spoon for even browning. Fry for about 4 minutes or until puffed and golden brown.
- Remove zeppole to paper towel lined plate with slotted spoon to drain while finishing the rest. Sprinkle generously with the cinnamon sugar and powdered sugar and serve immediately.
Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.