Ingredients

The following ingredients have 20 Servings
  • 1 large egg (at room temperature)
  • 1 tablespoon neutral flavored oil, (such as canola oil)
  • 2 cups (300 g) Better Batter Gluten Free Flour; please do not substitute any other flour
  • ¾ cup (149 g) sugar, (divided)
  • 1 tablespoon instant or rapid-rise yeast, (such as Saf-Instant Yeast)
  • 2 teaspoon baking powder; (use gluten-free if following a gluten-free diet)
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • Pinch cinnamon
  • Pinch nutmeg
  • 1 cup (240 ml) warm water ((about 110°F to 115°F/43°C to 45°C))
  • 1/2 cup (140 g)  strawberry or raspberry jam
  • Neutral-flavored oil such as rice bran or canola for greasing and frying

Instruction

  • Whisk the egg and 1 tablespoon of oil together in a small bowl or measuring cup with spout and set aside.
  • In the bowl of a stand mixer fitted with a flat paddle add the flour, ¼ cup (50 g) sugar, yeast, baking powder, salt, xanthan gum, cinnamon and nutmeg and mix on low speed briefly to combine.
  • Add the warm water and the beaten egg mixture to the flour mixture and mix on medium speed until the dough comes together; it will pull away fairly cleanly from the sides of the bowl. Scrape down and keep mixing for about a minute or 2 or until the dough is soft, not sticky at all and can form a cohesive shape.
  • Oil a large bowl, place dough in bowl, turn it round to coat with oil, cover with plastic wrap and a towel and place in a warm, draft-free location for about 1 hour or until it looks risen, soft and a bit spongy.
  • Line a half-sheet pan with parchment paper; set aside. Dust your work surface and rolling pin with extra flour and roll out your dough to about 1/4-inch (6 mm) thick. Using a 2 1/4-inch (5.5 cm) cookie cutter, cut out about 40 rounds. Place a scant teaspoon of jam in the center of half of the rounds. Moisten your fingertips or a pastry brush with water and moisten the edges of the dough around the jam. Top each donut with another dough round and press the edges firmly to seal well. Place on prepared sheet pan, cover with plastic wrap and set in a warm, draft-free place while you get ready for frying.
  • Pour oil to a depth of at least 3-inches (7.5.cm) in a deep sided heavy pot, or prepare your deep-fryer machine. Bring oil to 350°F (180°C). Have two sheet pans nearby, one lined with paper towels and the other lined with a rack. Have the remaining ½ cup (99 g) sugar in a small bowl near the pan with the rack.
  • Use a spatula to carefully lower the donuts into the hot oil. Cook only as many doughnuts as will fit comfortably in your pan, allowing space between them. Fry the donuts for about 1 minute or until golden brown, then flip over and cook the second side for a similar amount of time, again until golden brown. Try to keep the heat between 325°F (165°C) and 350°F (180°C).
  • Use a spider or your spatula to remove the donuts, place on paper towels very briefly to absorb excess oil, then immediately toss in waiting sugar to coat on all sides. Place on rack as you finish.
  • Serve your donuts immediately, while still warm - not even 1 hour later!