From glutenfreegirl.com
- 1Ā½ cups milk
- 2Ā½ ounces vegetable shortening
- 2 packages instant yeast
- 1/3 cup warm water (95-105ĖF)
- 2 eggs, beaten
- Ā¼ cup sugar
- 1Ā½ teaspoons salt
- 1 teaspoon ground nutmeg
- 25 ounces gluten-free flour
- 2 ounces ground chia seeds
- Oil for flying
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Heat the milk in a saucepan over medium until warm; place the shortening in a bowl, pour the milk over it; set aside.
In another bowl, sprinkle the yeast over warm water, allow to dissolve. Ā After 5 minutes, pour the yeast into the large bowl of a stand mixer, add the milk and shortening mixture.
Add the eggs, sugar, salt, nutmeg and half the flour. Ā Using a paddle, combine on low speed until the flour is incorporated, turn the speed up to medium and beat until well combined. Ā Add the rest of the flour, combine on low speed then increase to medium and beat well.
Change to a dough hook, beat on medium until the dough pulls away from the bowl and is smooth, 3-4 minutes.
Transfer to an oiled bowl, cover and allow to rise for 1 hour.
Roll or use a pastry bag to make the shape of a doughnut (or doughnut hole!) on parchment paper that is lightly floured. Ā Cover with a damp, lint free towel and let rise for 30 minutes.Ā
Fry in 365ĖF oil for about 1 minute per side or until golden. Ā Cool then glaze.Ā
For The Glaze
- 1/3 cup powdered sugar
- 1 tablespoon honey
- 2 tablespoons water
Heat all together, stir until smooth.