Raised doughnuts (gluten free)

[mrsppmrxky]

Raised doughnuts (gluten free)

1 packet yeast
1/8 cup warm water
3/4 cups lukewarm milk
(scald then cool)
1/4 cups sugar
1/2 tsp salt
1 egg
3 Tbs shortening
1 1/2 cups GF flour mix divided (1 cup in reserve)
1 1/2 tsps xanthum gum
vegetable oil

Combine 1 1/2 cups flour with xanthum gum, set aside. Dissolve yeast in warm water . In a 2 1/2-quart bowl add milk, sugar, salt, eggs, shortening and 1 1/2 cups of flour with xanthum gum mixed. Beat on low speed scraping bowl constantly (30 seconds). Beat on medium speed scraping bowl occasionally (2 minutes). Turn dough onto well floured surface. Roll around lightly to coat with flour. Gently roll dough 1/2 inch thick with floured rolling pin. Cut with a floured doughnut cutter. Cover and let rise until doubled (40-50 minutes). Heat the vegetable oil in a deep fat fryer to 350F. Slide doughnuts into the oil with a wide spatula
turn doughnuts as they rise to the surface. Fry until golden brown
about1 minute on each side. Remove carefully from oil (do not prick surface) drain. Dip the doughnuts into creamy glaze set on rack
when slightly cooled spread chocolate glaze on top doughnuts may be dipped into sprinkles or other toppings after chocolate glaze is applied.
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[Linda]

Sounds yummy. What do you make the glaze with?
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Mom of Ty (he's eight) who was diagnosed by bloodwork June 2005, biopsy August 11, 2005, notified on & started GF August 18, 2005

[mrsppmrxky]

We make up a chocolate icing for these. They can be tossed in cinnamin and sugar or powdered sugar. You could also mix up some confectioners sugar and a little milk to dip them in and then allow them to drip from a cake rack.
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[aklap]

Hey MrsP - have you ever made long johns out of these?
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[mrsppmrxky]

Not sure what you fill long johns with Al. I have made what we call Eclairs......whipped creme filling with chocolate icing on the top.

Is that close?
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[aklap]

By us, LJ's are not always filled. They're just long raised donuts with a frosting on top.
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[The Edifying Conscience]

Mrs. P,
The texture of Long John's are more reminiscent to that of a Krispy Kreme donut...sort of light and airy or at least that's what Chicago-style LJs are like.

Is your recipe more of a cake-like donut or more of the KK type?


Al,
You are looking for the KK-like donut, correct?

[aklap]

[The Edifying Conscience]

[mrsppmrxky]

Well, we had a KK donut shop near where we lived when we first moved to Alabama. Boy did my van know how to hit the brakes everytime I saw the "HOT" sign on in the window. LOL

Personally, I think that the recipe is a lot like KK donuts. It is very tender. It will be a very soft dough when you make it, so put small amounts out on a parchment paper that has flour on it. (I do not like just a rice mix because that can have a crusty texture when fried......I usually just use the 3/2/1 mix of rice, potato starch and tapioca starch) Have a very light touch when you are tossing and turning the dough in the flour. DO NOT KNEAD IT IN. YOu want this dough to remain as light as possible.

When I roll it out or press it out by hand, it only makes about 4 doughnuts at a time. This way you do not have the dough need to be mixed and remixed in the extra flour.

I lightly pick up the doughnut and gently brush it off on the bottom of the excess flour that has attached during the rolling out process.

I place it gently on the parchment paper cookie sheet (or waxed paper) to rise in the draft free spot.

I keep repeating this until I have all of the dough used. Sometimes we just do doughnut holes.

The dough is still super soft after you let it rise, so have everything in place for the frying. (I usually have my baking sheet about 4 or 5 inches away from the grease and then the draining rack right next to that, but far enough away that they do not get the heat fromt he frying oil.

I fry in Coconut oil from WalMart. (THey sell it and that is the only place I have seen it for about $4 a tub) I imagine you could do it in another oil that will not get too hot, but due to allergies here, that is the only oil that I use for the doughnuts.

Make an icing pretty thing and it will be really close to the KK experience. When my daughter and I are making these, (4 hands are really better than just 2 when frying doughnuts.) We always have to *TRY* one while frying to make sure the middle is well done and to see if we got it right.


Let me know how she likes the recipe.
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