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Recipes
Gluten-Free Cinnamon Doughnut Holes by Ricardo

Gluten-Free Cinnamon Doughnut Holes by Ricardo

Gluten-Free Cinnamon Doughnut Holes by Ricardo

Desserts | Easy |

Preparation time

25 minutes

Cooking Time

15 minutes

Desserts

Easy

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A Ricardo recipe
Without gluten
Vegetarian

Recipe details

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Ingredients

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Coating

1/2 cup (105 g) sugar
1 tsp ground cinnamon

Doughnut Holes

1 1/2 cups (225 g) all-purpose gluten-free flour
1/2 cup (65 g) ground almonds
2 tsp baking powder
1/2 tsp salt
2 eggs
3/4 cup (160 g) sugar
1 tsp (5 ml) vanilla
1/4 cup (60 ml) unsweetened applesauce
2/3 cup (150 ml) buttermilk
Vegetable oil, for frying

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Directions

Coating

In a bowl, combine the sugar and cinnamon. Set aside.

Doughnuts

In a bowl, combine the flour, ground almonds, baking powder and salt.
In another bowl, beat the eggs, sugar and vanilla with an electric mixer until the mixture triples in volume and falls from the beaters in a ribbon, about 5 minutes. Add the applesauce. With the machine on low speed, add the dry ingredients alternating with the buttermilk. Let the batter rest for 15 minutes.
Meanwhile, preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with two layers of paper towel.
With a 1-tbsp (15 ml) ice cream scoop, drop 12 balls of batter at a time into the hot oil. Watch out for splattering. Cook for 3 minutes or until the doughnuts are nicely golden, turning them over once halfway through. Drain on the paper towel. Let cool for 1 minute, then toss in the sugar coating.

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