Vickys Pumpkin Spiced Doughnut Holes, Gluten, Dairy, Egg & Soy-Free

1. 1

   Mix the flaxseed with the water and in another bowl, mix the milk with the vinegar.

2. 2

   Set both aside.

3. 3

   Mix the ingredients for the spiced sugar topping together and set it aside too

4. 4

   Mix together the butter and sugar then add the wet flax to it and beat in until the mixture is creamy.

5. 5

   In another bowl, combine the flour, baking powder, baking soda, salt and spices

6. 6

   Add to the creamed mixture the vanilla, pumpkin puree and milk and stir in.

7. 7

   Add the flour mixture gradually and combine well.

8. 8

   At the last addition of the flour mix bring the dough together adding more milk if too dry, then cover and chill for an hour

9. 9

   When ready, lightly flour a surface and press the dough out to a half inch thickness on it.

10. 10

    Cut the holes out using a 1 inch cookie cutter and lay them on a lightly floured baking tray until you've used all the dough.

11. 11

    You should get around 70 inch sized holes but of course you can make them bigger if you want to

12. 12

    Start to heat several inches of oil in a heavy bottomed pan over a medium low heat.

13. 13

    Put a wire rack over a baking tray nearby to place the fried holes to drain.

14. 14

    Heat the oil to 180C/365-370F

15. 15

    Test fry a few holes to make sure the temperature is ok and so you can adjust the cooking time.

16. 16

    I fry mine for a minute then flip them over for another minute so they're golden all over but it's best to cut some open and check that they're cooked through especially if you make them larger

17. 17

    Fry off the holes 5 at a time and remove to the wire rack to cool slightly before rolling in the spiced sugar topping

18. 18

    If you feel brave, when they've cooled you could pipe some jam or cream inside the holes...

19. 19

    Great for party nibbles!

* Per serving · 4 servings · Values may vary.