Hello, friends. It’s been a while. And in that time, I’ve been busy–busy living, and working and raising teenagers. And sometimes baking something delicious. You know how it goes.
Some weekend mornings I wake up so exhausted from the past week, that I only manage to make a few uninspired omelettes while my husband cooks some bacon in the microwave. But sometimes on Sundays, I wake up hungry….so hungry for things I never used to eat before I had to give up gluten. Hungry for doughnuts.
I used to fantasize about having a local place to go and pick up gluten-free bakery items. But now, I am that place. Which means that most weekends I am baking for everyone else’s family, instead of my own. My kids have gotten used to asking, “Is this for us?” And they are even more used to the typical answer, “No.”
But selfishly, when I saw a recipe for real, old-fashioned, sour cream doughnuts in last month’s issue of GFF Magazine, I knew I had to make them for my much-neglected family first.
They were so good I cried.
I haven’t had a REAL doughnut in five years. Five. In that time, my oldest has started and finished high school. My youngest has gone from being a baby, to being a gorgeous young woman. And I, inexplicably, and rather too swiftly for my liking, became a middle-aged crazy cat lady requiring reading glasses.
Five years is a long time, yes? But now that the secret doughnut code has been cracked, I’ve had doughnuts 3 times in the past month. THREE. Real doughnuts can be yours too. Go get, ’em, kiddo! You’ve got this!
- 1 cup cane sugar
- 2 tablespoons vegetable shortening
- 4 egg yolks
- 2¼ teaspoons kosher salt
- 1¼ cups sour cream
- 1 teaspoon vanilla extract
- 3½- 3¾ cups all-purpose gluten-free flour blend
- ½ cup gluten-free cornmeal
- 1 tablespoon baking powder
- 1½ teaspoons ground nutmeg
- 1 teaspoon xanthan gum (omit if your flour blend already contains it)
- ½ teaspoon ground cardamom
- Canola oil, for frying
- 1 cup cane sugar
- 1 tablespoon ground cinnamon
- In a stand mixer, fitted with a paddle attachment, beat the sugar, shortening, and egg yolks until smooth and light in color, about 2-3 minutes. Add the salt, sour cream and vanilla and beat until smooth.
- Mix 3½ cups of flour, cornmeal, baking powder, nutmeg, cardamom, and xanthan gum in a medium bowl until combined.
- Add the flour mixture to the sour cream/egg mixture and beat until it comes together. It should be slightly tacky to the touch. If it's very sticky still, add more flour by the tablespoon until it is the consistency of cookie dough.
- Lightly flour a parchment lined baking sheet. Scoop the dough, about ⅓ cup at a time and roll it on the floured surface into a snake, about 6-inches long. Form the snake into a ring, pressing the ends together to seal. Repeat with the remaining dough.
- Fill a large sauce pan with 3 inches of canola oil (or other frying oil). Heat oil to 350 degrees (test with a candy thermometer). Gently drop a few rings into the oil. They will sink to the bottom, then bounce to the top of the pan. Let them cook for about 20 seconds, or until lightly golden brown. Flip over and let cook for 90 seconds. Flip again, and cook for another 30 seconds. The doughnuts may crack open a little.
- Remove the doughnuts from the oil with a slotted spoon and transfer to a cooling rack. Cool for at least 10 minutes.
- Mix the sugar and cinnamon in a small bowl. Turn each doughnut over in the sugar until well coated. Serve immediately.