You never know what is going to happen next here - like when I woke up with a craving for doughnuts one morning before Christmas. Now, these are not my usual fare and being a bit intolerant to wheat, I decided to throw some gluten free ones together - sans recipe.
Talking to The Crone later that day, my corruptive influence had her making Churros. She said she would post her recipe if I posted mine. Trouble was, I had to wait until I made them again (so I could write down what I did and take a photo), so the other day I treated the children to homemade doughnuts for breakfast. Here it is.
1.75 cups buttermilk (saved from butter making)
0.25 cup sugar
3 cups plain flour
8 teaspoons baking powder
Oil for cooking
1 cup caster sugar mixed with 2 teaspoons cinnamon for rolling cooked doughnuts
Beat all ingredients together with a wooden spoon.
Drop spoonfuls into medium-hot oil (about 12.5mm or 0.5" is sufficient) and cook until the underside is golden. Turn and continue cooking until the other side is golden too.
Retrieve cooked doughnuts with a slotted spoon and drain on kitchen paper. Toss in sugar and cinnamon mix.
Note: as for a lot of my gluten free recipes, I used a 50/50 mix of Orgran and FG Roberts gluten free flours.
Makes about 15 doughnuts.
love and light