Gluten Free Doughnut Holes Recipe

4.23 from 22 votes

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Course: Breakfast

Cuisine: Snack

Keyword: doughnut, donut

Prep Time: 15

Cook Time: 4

Total Time: 19

Servings: -20 doughnut holes, depending on size.

Author: Jules Shepard

Ingredients

2 Tbs. butter or non-dairy alternative (e.g. Earth Balance Buttery Sticks)
1/2 cup granulated sugar
1/3 cup apple butter or applesauce (make your own)
1/3 cup plus 1 Tbs. apple cider
1 egg (or egg substitute like 1 Tbs. vegetable oil + 2 Tbs. water + 2 tsp. baking powder)
1 teaspoon pure vanilla extract
2 cups gfJules™ All Purpose Gluten Free Flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon sea salt
vegetable oil for frying (unless baking instead)
granulated or confectioner’s sugar for rolling doughnut holes
apple butter or jam for filling (make your own apple butter)

Instructions

Whip butter and sugar together until light.
Add apple butter, apple cider, egg and vanilla. Beat until smooth.
Sift together dry ingredients in a separate bowl, then slowly stir them into the apple butter mixuture, beating until there are no lumps.
To Fry: Prepare a small pot by filling at least 1 1/2 inches deep with oil. Heat to medium (no more than 350°F); ideal doughnut fry oil temperature is 325-350F.
*Note: a candy thermometer is super helpful to ensure the oil reaches and stays at the right temperature. If the oil is too hot, the doughnut holes will burn on the outside and remain uncooked on the inside.
Once the oil has reached 325-350°F, using a small cookie dough scoop or tablespoon measure, carefully drop doughnut dough into the hot oil, boil and flip as necessary to cook until lightly browned on all sides – approximately 4 minutes total.
Once cooked, immediately remove with a skimmer or slotted spoon to a plate covered with paper towels to absorb any excess oil. (I recommend starting with just one doughnut hole and cutting it open after 4 minutes to be sure it has cooked through and not over-cooked, so you know exactly how long to leave the doughnuts in your hot oil.)
Quickly transfer to a bowl of sugar and roll to completely coat the doughnuts. Remove to finish cooling and repeat with remaining dough.
To Bake
Preheat oven to 325° F. Scoop out doughnut holes and place onto parchment-lined baking sheets or simply press dough into doughnut pans and smooth the tops with a rubber spatula. Sprinkle with sugar, if desired. Bake for 10-14 minutes, testing with a toothpick for doneness (when inserted toothpick comes out clean, doughnuts are fully cooked). Remove to cool on wire racks for 5 minutes, then gently roll in confectioner’s sugar or sugar and cinnamon mixture. *Note: baking will somewhat flatten the round doughnut balls, but they will still taste delicious!
Once fully cooled, fill a pastry bag or cut a corner from a plastic sandwich bag and fill with apple butter. Use a metal icing tip in the bag to help pierce the doughnut and push into the center so that the apple butter will fill the hole.

Notes

Keep doughnut holes in a sealed tupperware-type container until ready to serve. They stay fresh for 1-2 days; thereafter, gently warm in an oven or microwave before serving.

** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.