Imported from the web

Gluten-Free Pumpkin Spice Donut Holes

Name: Gluten-Free Pumpkin Spice Donut Holes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 cup Gluten-free measure-for-measure flour (King Arthur brand used); 2 tsp Baking powder; 0.5 tsp Salt; 0.5 tsp Nutmeg; 0.333 cup Granulated sugar; 0.5 cup Milk; 1 Egg (Large); 1 tbsp Neutral oil (Vegetable oil used); Neutral oil for frying (Heat to 335°F; amount not stated); Powdered sugar (Plain; for rolling, amount not stated); Powdered sugar (Mixed with pumpkin spice and cinnamon; for rolling, amount not stated); Pumpkin spice (Mixed into a powdered-sugar coating; amount not stated); Cinnamon (Mixed into a powdered-sugar coating; amount not stated)

Recipe by Mazer Lazer Facebook

Imported by Starr2 on SeeMeCook

Fried gluten-free donut holes made from a simple measure-for-measure flour batter. They’re served rolled in plain powdered sugar or a pumpkin-spice-and-cinnamon sugar coating.

4 servings35 minAmerican

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Ingredients

1.5 cup Gluten-free measure-for-measure flour (King Arthur brand used)
2 tsp Baking powder
0.5 tsp Salt
0.5 tsp Nutmeg
0.333 cup Granulated sugar
0.5 cup Milk
1 Egg (Large)
1 tbsp Neutral oil (Vegetable oil used)
Neutral oil for frying (Heat to 335°F; amount not stated)
Powdered sugar (Plain; for rolling, amount not stated)
Powdered sugar (Mixed with pumpkin spice and cinnamon; for rolling, amount not stated)
Pumpkin spice (Mixed into a powdered-sugar coating; amount not stated)
Cinnamon (Mixed into a powdered-sugar coating; amount not stated)

Steps

1
In a bowl, whisk together the gluten-free flour, baking powder, salt, and nutmeg until thoroughly combined. Set the dry mixture aside.
2
In a second bowl, combine the granulated sugar, milk, egg, and 1 tablespoon neutral oil.
3
Begin heating the frying oil to 335°F. Keep it below 350°F so the donut holes have time to cook through.
4
Pour the wet ingredients into the dry ingredients. Stir with a silicone spatula until fully combined and no flour spots remain.
5
Using a cookie scoop, portion the batter. The creator tested both 40- and 60-size scoops and began with the larger scoop.
6
Carefully drop the scoops into the hot oil. Fry without crowding the pan; the creator recommends setting a timer for 2 minutes to track the frying time.
7
When the donut holes look like the demonstrated cooked example, remove them from the oil and place them on a paper-towel-lined plate. Repeat with the remaining batter.
8
Once all the donut holes are cooked, roll them in plain powdered sugar or in powdered sugar mixed with pumpkin spice and cinnamon.

Notes

The transcript does not state the amount of frying oil or coating ingredients. It gives a 2-minute timer recommendation but does not specify a complete fry time for every batch. The dough is described as dense; the creator found the spiced powdered-sugar coating improved the flavor. The source title mentions pumpkin spice, but the transcript includes it only in the coating, not in the dough.