Gluten-Free Doughnut Holes ( Gluten-Free Doughnuts)

1. 1

   Heat oil in a deep fryer (375u00b0F ). You will need at least one -two inches deep of oil. Whilst the oil is heating, prepare the doughnut recipe. Do not leave the heating oil unattended.

2. 2

   Using a saucepan, heat the water and butter until boiling point is reached. Remove the saucepan from the heat.

3. 3

   Dump in the potato starch, sugar and salt. Stir until the mixture forms a ball and has pulled away from the sides of the saucepan. (Much like making a choux pastry).

4. 4

   With an electric mixer, add in the eggs -one at a time. Beat well between adding each egg.

5. 5

   Drop the batter into the heated oil by small rounded teaspoonfuls, a few at a time. The doughnut holes will puff up as they are cooking to about 1 1/2 inches. Turn them throughout cooking to brown evenly. They'll take approx 5 minutes to cook. Remove from the heat and drain on paper towels.

6. 6

   While still warm shake them in a plastic bag with cinnamon sugar (2 tablespoons of sugar to 1/2 teaspoon of cinnamon).

* Per serving · 4 servings · Values may vary.

No additional tips available.