After making the Apple Cider Donuts this Halloween, I had little people requesting something special for the holidays. This time I set out to make an eggnog based donut, modifying the original cider recipe just a tad. Here's what we came up with:
1/4 cup of soy-free earth balance (or butter-ish substance of your choosing)
1 cup of sugar
1 1/2 cups So Delicious Coconut Nog (or eggnog of choice)
4 cups Pamela's Gluten Free Bread Mix/Flour (plus enough for dusting)
2 tsp baking powder
1 tsp baking soda
1/2 tsp fresh grated nutmeg (or 1 tsp of the pre-ground stuff)
Mix it all up.
Dough will be incredibly sticky, just hang in there.
Scrape it out onto a well-floured surface. I actually use a layer of flour on my silpat for extra protection.
Dust with yet another layer of flour and roll until about a half inch thick.
Cut out into desired shape (we use a circle cutter and a piping gun tip for the centers).
Lay out the donuts on a silpat-lined sheet pan and refrigerate for at least a half hour.
I use a large, heavy-bottomed saute pan by Cuisinart for my frying. It takes about an inch of neutral oil.
Heat to around 350° - you can always toss a donut hole in there and when it floats right back up to the top, sizzling at the edge, the oil is ready.
They go QUICKLY so make sure you have a landing pad ready. I use a cooling rack over a layer of paper towels on my sheet pan.
A spider like this is what I use for fishing mine back out.
They should only take a few minutes per side. Don't be worried if they look flat, like a big washer, when they're raw. They puff like mad in that oil!
Let cool a bit, then roll in powdered sugar or glaze them to your heart's desire.
My glaze consists of:
2 cups powdered sugar
1/2 tsp vanilla
1/4 tsp fresh nutmeg
1 tsp light corn syrup
warm water to make a pourable fondant consistency
then thin with extra nog, if need be, for dipping consistency