Best Fried Grain Free Donuts (Edit recipe)

Look no further! I have perfected the very Best Fried Grain Free Donuts your mouth has ever met. Preheat that oil and let’s get frying!

2 hours

20 minutes

Difficulty:

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Show nutritional information

This is our estimate based on online research.
Calories:	277
Fat:	5 g
Carbohydrates:	57 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	145 mg
Fiber:	1 g
Sugars:	37 g
Calculated per serving.

by Jennifer Robins

View original recipe

Serves: 8

Ingredients

.25 cup Pure Maple Syrup
2 Tbsp Powdered Sugar, organic
.5 cup Water, warm
2 Quick Rise Yeast, packets
3 Eggs, room temperature
3 Tbsp Extra Virgin Olive Oil
1 tsp Vanilla Extract
.5 tsp Sea Salt
1 Tbsp Apple Cider Vinegar
3 Tbsp ground Psyllium husk
.25 tsp Nutmeg, ground
1 cup Potato Starch
1.25 cups Tapioca Starch
Avocado Oil, for frying
2 cups Powdered Sugar, organic
4 Tbsp Water

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Start by combining the warm water, 2 tablespoons powdered sugar, and maple syrup. If your maple syrup is cold from the fridge, warm it just slightly.
Stir in the active yeast into the maple/water mixture and set aside for at least 10 minutes or until it is activated and frothy
While the yeast proofs, combine the flours, sea salt, nutmeg and psyllium husk powder in a separate bowl. Do not add any wet ingredients YET
In a 3rd bowl, combine the eggs, apple cider vinegar, vanilla, and oil
Once the yeast has bloomed, combine the mixture with the egg/oil mixture
Whisk them together thoroughly
Then pour wet ingredients into the dry starch mixture and stir QUICKLY
The starches will start absorbing the liquid quickly and there will be lumps so the quicker you stir the easier will be to smooth the dough
Once smooth, cover the bowl and set aside in a warm spot to let the dough rise. You will let it rise twice.
The first rise is 30 minutes. After 30 minutes has passed, "punch" the dough down in its bowl and cover it once more
The 2nd rise is 1 hour. Make sure to cover your bowl as the dough can dry out (don't worry there's a remedy to this if it does)
Preheat the oil to low/mildly medium (around 240F). You do not want the oil too hot or it will cook the outside of the donut before the inside. Keep it low enough so you can leave the donut on each side in the oil for a few minutes to lightly brown and cook through.
You can use a smaller saucepan to heat the oil so that you can use less. I recommend at least 1/2" of oil or an inch.
Take a couple tablespoons of dough and roll them with VERY OILED HANDS into a little "snake". Seal the ends into a donut shape and set aside on parchment paper. Repeat with remaining dough.
Let shaped donuts sit for about 10 minutes, they'll rise a little more. Now lower one into your oil.
Carefully flip it after a few minutes or when the underneath turns golden brown. Remove and place on a slotted rack to cool.
Repeat with remaining dough, frying a few donuts at a time.
Once all the donuts are cooked and cooled, mix together the 2 cups powdered sugar and the 4 tablespoons water, stir until smooth
Dunk the cooled donuts until completely coated in the icing. Allow the glaze to harden on the donuts and repeat this step for a second layer of glaze if desired
This will make 16-18 donuts. Uneaten donuts can be stored in an airtight container in the fridge and warmed the next day.