GLUTEN FREE SUGAR DONUTS

INGREDIENTS

1 Cup Gluten Free 1 to 1 Baking Flour (I use Bob’s Red Mill)
¼-½ Teaspoon Salt
1 ½ Teaspoon Baking powder
½ Teaspoon ground cinnamon
1 Cup Greek Style Yogurt*
½ cup Sugar (for coating)
1-2L Canola or Vegetable Oil for Frying will vary based on what you are using to cook in

Makes ~12 small donuts (depends on cutter size)

INSTRUCTIONS

Combine Flour, Salt, Baking powder & Cinnamon in a medium bowl and mix until combined.
Add yogurt to the dry ingredients and mix until the dough forms
Knead dough on a lightly floured surface until smooth
Shape into a ball
Wrap dough in plastic wrap and refrigerate for a min of 30 mins
Preheat oil to 350 degrees. You want 1 ½ to 2 inches of oil in a heavy deep pot, deep cast iron pan or deep fryer. Do NOT leave oil unattended.**
Roll chilled dough out onto a lightly floured surface to 1 cm thick
Using a donut cutter or other small round cutter (you can even use a small glass for the outside and an apple corer for the inside) make as many donuts as you can. Keep the whole donut shapes and donut holes.
Remove any excess dough from around the donuts & holes and put to the side. You can make a ball out of the excess and repeat steps 7 and 8 until you have used all the dough.
Carefully place 3-4 donuts in the preheated oil. Watch not to get oil splattered on you. You can put the donut on a slotted spoon and slowly place it in the oil.
Move the donuts around in the oil to prevent the dough from sticking to the bottom.
Turn them over at least once. Remove from the oil when golden brown and place in a metal bowl
Sprinkle the warm donuts with sugar and toss gently to ensure they are well coated.
Repeat steps 10-13 with the donut holes. Note they may cook a bit faster than the donuts.
Enjoy!

Notes:

*can be made Lactose Free by substituting for Lactose Free Greek Style Yogurt
**Very important to use a thermometer to monitor the temperature of the oil as it can cause fire if not monitored. Never leave unattended.