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GF: Orange & Cinnamon-Dusted Donut Holes

Source of Recipe

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GF: Orange & Cinnamon-Dusted Donut Holes

Myrecipes.com
Cooking Light - July 2014 - Robert Landolphi, Gluten-Free Baking,
Gluten-Free
Serves 20 (serving size: 3 donut holes)
Hands-on: 40 Minutes - Total time: 2 Hours, 10 Minutes

Donut holes should be warm and doughy and coated in sugar. This gluten-free version is just that--and more.

Ingredients:
1 package yeast (about 2 1/4 teaspoons)
1/2 cup sugar, divided
1/2 cup warm water (100° to 110°)
3.45 ounces brown rice flour (about 3/4 cup)
2.6 ounces white rice flour (about 1/2 cup)
2.6 ounces potato starch (about 1/2 cup)
1 teaspoon xanthan gum
1/8 teaspoon salt
1/4 cup plain fat-free Greek yogurt
1 teaspoon vanilla extract
1 large egg
White rice flour for dusting
Cooking spray
1/2 teaspoon grated orange rind
1/8 teaspoon ground cinnamon
Peanut oil

Preparation:
1. Dissolve yeast and 1/4 cup sugar in 1/2 cup warm water in a small bowl; let stand 5 minutes.

2. Weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, xanthan gum, and salt in a large bowl; add yeast mixture, yogurt, vanilla, and egg. Beat at medium-high speed until blended.

3. Turn dough out onto a lightly floured surface; shape into a ball. Place dough in a large bowl coated with cooking spray; cover loosely with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour.

4. Turn dough out onto a well-floured surface; knead lightly 4 to 5 times with floured hands. Roll dough to 1/2-inch thickness; cut with a 1-inch biscuit cutter. Place on a baking sheet lined with parchment paper. Repeat procedure with remaining dough. Let rise in a warm place (85°), free from drafts, 30 minutes.

5. Place 1/4 cup sugar, orange rind, and cinnamon in a food processor; process until well blended.

6. Add oil to a large Dutch oven to a depth of 2 inches. Heat oil over medium-high heat until thermometer registers 360°. Place 8 to 10 donut holes in hot oil; cook 1 minute or until golden brown, stirring occasionally. Remove using slotted spoon; drain on paper towels. Repeat procedure with remaining donut holes.

7. Combine donut holes and sugar mixture in a bowl; toss gently to coat. Serve warm.

One serving equals: Calories 200; Fat 15 g (Satfat 2.6 g, Monofat 7.1 g, Polyfat 5 g); Protein 2.4 g; Carbohydrate 16 g; Fiber 1.3 g; Cholesterol 9 mg; Sodium 22 mg