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Preparation time
25 minutes
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Ingredients
Coating
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1/2 cup (105 g) sugar
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1 tsp ground cinnamon
Doughnut Holes
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1 1/2 cups (225 g) all-purpose gluten-free flour
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1/2 cup (65 g) ground almonds
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2 tsp baking powder
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1/2 tsp salt
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2 eggs
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3/4 cup (160 g) sugar
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1 tsp (5 ml) vanilla
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1/4 cup (60 ml) unsweetened applesauce
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2/3 cup (150 ml) buttermilk
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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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