These doughnut holes are remarkably easy to whip up, taste wonderful, and make your house smell great (especially if you brew a pot of coffee to have with them!)
1 c Better Batter Gluten Free Pancake and Biscuit mix - spoon into the cup, do not scoop!
1 Tbsp granulated sugar
1 Tbsp vanilla
2 eggs OR 1/2 c aquafaba (bean juice)
1/2 c milk or dairy free sub, plus additional if needed
oil for frying
NOTES BEFORE BEGINNING:
- make sure you heat your oil to about 360 degrees over medium high heat in a heavy pot - you need it to be large enough to leave a few inches between donuts and a few inches between the surface of the oil and the top of the pan. I personally prefer an electric skillet
- The texture of your donuts will be determined by how much liquid you add. More liquid will equal a puffier doughnut (but not as pretty). Follow the instructions carefully!
Heat oil in a heavy pot.
While oil is heating, blend flour, sugar, and nutmeg in a bowl.
In a separate bowl, blend vanilla, eggs or aquafaba, and 1/2 c milk, beating until smooth.
Stir together the dry and liquid ingredients. The mixture should start sloppy and thicken over 30 seconds. You want about the texture of drop biscuit dough - sticky! If needed add just enough extra milk or sub to create drop biscuit texture.
Drop tablespoons of the dough into the hot oil, frying for about 2 minutes, or until golden brown, turning as needed. When you fry, leave an inch or so between donuts. Remove to drain and cool for about 5 minutes (we recommend a wire rack).
GILD THE LILY:
Dip in sugar, cinnamon sugar, powdered sugar, melted chocolate glaze, or confectioner's glaze, and dip into desired toppings.