Accidental Doughnuts

Bob Ross always says, "We don't make mistakes, we have happy accidents."
Today I had the happiest accident probably ever. I was attempting to make GF funnel cake, because we're bored, it's summer, and Scott and Simone said I probably couldn't do it.
And they were right. But it's ok!

I DID find a very easy recipe right away, with a quick google search, however, I didn't have all the right ingredients or ratios, so I kinda had to wing it. And the result? Light, sweet, puffy doughnuts. Crispy on the outside, cakey and melt-in-your-mouth on the inside, and crazy easy to make!

Here's how I modified the recipe above:

Dry Ingredients

• 1/4 cup sugar
• 2 cups gluten-free flour (Bob's Red Mills All Purpose Gluten Free Flour)
• 1/4 teaspoon salt
• 1 teaspoon gluten free baking powder
• 1 teaspoon gluten-free xanthan gum (Bob's Red Mills)

(If you are NOT gluten sensitive, use 2 cups of all purpose flour and omit the xanthan gum.)

Wet Ingredients

• 2 eggs
• 1/2 cup milk
• 3/4 cup cream of coconut
• 1/2 teaspoon lemon juice

You will also need a few cups of cooking oil. Peanut Oil is best, but if you have an allergy, I recommend corn or coconut oil. 

Place 2-3 inches of oil in a deep frying pan or wide, shallow pot.  Slowly heat up to medium heat.

While your oil is warming, combine all the dry ingredients and set aside.

Next, combine all the wet ingredients and whisk or beat until the eggs get slightly frothy.

Now sift the dry ingredients into the wet mixture, beating or whisking constantly.  Batter will be thick and sticky.

When your batter is thoroughly combined, test your oil with a small drop of batter. The drop should solidify and float to the top of the oil.

When the oil is hot enough, drop rounded tablespoons of batter into the oil. Cook for a few minutes until edged turn golden, then turn doughnuts and cook until golden all around. 

Remove from the oil and place on a wire rack. While the doughnuts are still hot, dust the tops with cinnamon and sugar.

This is the base recipe for a very versatile doughnut. I just dusted mine with the cinnamon-sugar, and we ate them like that. Scott thinks they would be even better with some cream-cheese icing to dip them in. I think they would also be scrumptious with an orange or lemon glaze, or you could sexy them up and dip the top half in chocolate, or fancy them up with some spun caramel.

You could also play around with piping them into some different shapes.  I played around with shapes a bit, but Scott and Intolerable Steve determined that they like them best in a rough-ball shape, like hush-puppies. They also preferred them slightly under-done and still a wee bit gooey in the center. But that's a personal thing.

But they were super easy and fun to make, and only took about 20 minutes, so if you want an easy and impressive breakfast... Yeah buddy.