Just look at these babies! You're probably thinking "Oh sure they look good, but how do they taste?" I am here to tell you they taste UNBELIEVABLE! You're talking to a true doughnut lover here. Maybe it's genetic because I grew up with a doughnut-crazy Mom. We could put away a dozen like nobodies business. As a result, I take my doughnuts seriously, and these are seriously the best Gluten free cake doughnuts I have ever had. I got the recipe from the Pamela's Products web-site and made some revisions to suit our personal taste. I don't know what I would do without my Pamela's Baking and Pancake Mix, which is the primary player in this recipe. When I wake up on Saturday mornings (after sleeping in of course), I often have a hankering for these delectable beauties. It thrills my entire family when these doughnuts come to the table still slightly warm. It puts a smile on my face when I hear their "oohs" and "ahhs" and watch them munch happily away with their little frosting covered mouths. You never need to pay nearly $10.00 for store-bought frozen Gluten Free cake doughnuts that are dense, dry and strange tasting ever again. This recipe is so easy.... anyone can do it! All you need for success is a deep Fryer (even just a small one like I have). They are relatively inexpensive and you will find many uses for it. You can customize your frosting flavors and toppings to suit your personal tastes. The sky is the limit... have fun!
Unbelievably Good Cake Doughnuts
4 1/2 cups Pamela's Baking and Pancake Mix , plus some for handling dough
1/4 cup melted butter
2/3 cup milk or buttermilk ( I used buttermilk; if you do not have buttermilk add 1 tablespoon
vinegar or lemon juice to regular milk).
1 cup white or brown sugar (I used white)
2 teaspoons vanilla
Preheat oil in deep fryer to 365-375 degrees. Mix all ingredients together. Dust counter with additional Pamela's Baking and Pancake Mix. Scoop out about 1/3 cup dough at a time. Coat top and bottom with Pamela's Baking & Pancake Mix. With thumb, pierce center of dough and create doughnut shape. Place on a large plate covered with wax paper. Continue until all dough has been shaped. Using the metal spatula that came with your deep fryer CAREFULLY lower doughnut into oil. Fry for approximately one minute on each side. Drain on paper towel lined plates, changing paper towels occasionally if too much oil has been absorbed into paper. Frost and add toppings if desired (glaze recipes below). Serve immediately, or store in a loosely covered container (like a cake keeper). Best if eaten the the same day they are prepared. Yield: approximately 13 doughnuts.
Glaze and Topping Ingredients:
4 cups powdered sugar, divided
Pure vanilla extract
Coconut, chopped peanuts and sprinkles if desired as toppings
If you want half of your donuts to be frosted with chocolate glaze and half with vanilla then you will do this:
For vanilla glaze mix 2 cups powdered sugar with 1 tsp vanilla and 2 tablespoons of milk (mixture will be very thick). To thin glaze add additional milk 1 tablespoon at a time, stirring until desired spreading consistency is achieved and glaze is lump free.
For chocolate glaze mix 2 cups powdered sugar with 2 tablespoons chocolate syrup, 1 teaspoon vanilla extract, and 1 tablespoon milk (mixture will be very thick). To thin glaze add additional milk 1 tablespoon at a time, stirring until desired spreading consistency is achieved and glaze is lump free.
If you prefer only one flavor of glaze, then double the recipe for that flavor.
Sprinkle your desired toppings onto separate dessert sized plates (chopped peanuts, coconut, sprinkles, etc). Frost one doughnut and turn it upside down, pressing the frosted side into the toppings on the plate. Press the sides of the doughnut into glaze to ensure toppings are everywhere that there is glaze. Repeat with remaining doughnuts. Serve.