Gluten Free Two Bite Jelly Doughnuts

• 
  • 1/2 cup plus 1/3 cup brown rice flour (205 mL)
  • 1/4 cup plus 3 tablespoons tapioca starch (105 mL)
  • 1/4 cup potato starch (60 mL)
  • 2 Tbsp dry milk powder (30 mL)
  • 2 Tbsp granulated sugar (30 mL)
  • 1 1/2 tsp xanthan gum (7.5 mL)
  • 1 tsp rapid rise yeast (5 mL)
  • 1/2 tsp baking powder (2.5 mL)
  • 1/4 tsp salt (1.25 mL)
  • 1/4 cup water (60 mL)
  • 2 Tbsp canola margarine (30 mL)
  • 1/4 cup milk (60 mL)
  • 1 large egg, room temperature
  • 1 Tbsp canola oil (15 mL)
  • 1 tsp vanilla extract (5 mL)
  • 1/2 tsp apple cider vinegar (2.5 mL)
  • 1/2 cup seedless raspberry jam
  • 1/3 cup granulated sugar or confectioners' (icing) sugar, for rolling
  • additional canola oil for frying
• 
  1. In the bowl of a stand mixer fitted with a paddle attachment, add the rice flour, tapioca starch, potato starch, milk powder, sugar, xanthan gum, yeast, baking powder, and salt. Run the mixer on low to blend the dry ingredients.
  2. Place the water and canola margarine in a microwave safe wet measure. Microwave in 30 second intervals until the margarine is melted.
  3. Add the milk and stir. Add the egg, oil, vanilla, and vinegar, and whisk to combine.
  4. With the mixer slowly running, pour the wet ingredients into the dry ingredients. Turn the mixer to medium, and beat for 2 minutes, scraping down the sides if necessary.
  5. Cover the mixing bowl with plastic wrap, and set in a warm place for 30-45 minutes, or until the dough is at least 1 1/2 times its original size.
  6. Pour about 1.5-inches (3.75 cm) of canola oil into a medium-sized heavy-bottomed saucepan. Heat over medium-high heat until a thermometer reads 350°F (175°C).
  7. Using a metal cookie scoop or two tablespoons that have been dipped in the hot oil, scoop about 1 1/2 Tbsp (22 mL) of dough into the hot oil. The number of doughnuts that you can fry at once depends on the size of your pot. Do not overcrowd the pot, or your oil temperature will drop too quickly.
  8. Let the doughnuts fry until they are golden on all sides, you may need to gently turn them to ensure they are fried on all sides.
  9. Using a metal slotted spoon, remove the fried doughnuts to a baking sheet that has been lined with a few layers of paper towels.
  10. Continue frying the doughnuts until all the batter has been used.
  11. Place the seedless jam in a piping bag fitted with a plain piping tip (a Wilton #2 or #3 works well). Press the piping tip into the center of the doughnut, and give it a gentle squeeze while slowly removing the tip from the doughnut. Too much, and the jam will ooze out when you remove the tip.
  12. Roll the doughnuts in either granulated sugar or icing sugar, and serve immediately.

Nutritional Analysis

Serving Size

2

Calories

200

Total Fat

8 g

Saturated Fat

1 g

Cholesterol

15 mg

Sodium

95 mg

Carbohydrates

33 g

Fiber

1 g

Sugars

16 g

Protein

2 g

Potassium

55 mg

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