Sunday, June 28, 2015

Gluten Free Bomboloni

This is a yummy treat that I make every time I have enough ingredients! You can make it in one morning, and it will become your favorite mid-morning or early afternoon treat!!




4-1/2 cups gluten free all-purpose flour, mixed thoroughly together in separate bowl:
   3 cups white rice flour
   1-1/4 cup cornstarch
   1/4 cup potato starch
1 tablespoon instant yeast
1/2 cup sugar
1 tablespoon baking powder
grated peel 1 lemon
1/2 teaspoon salt
3 tablespoons room-temperature applesauce
3 tablespoons oil
5 tablespoons slightly softened butter
4-5 cups oil for frying

Set aside 3-3/4 cups flour for the doughnuts. Put in a heap on a large work surface. Add 1/3 cup sugar (reserving the rest for later), 3/4 of the lemon peel, the tablespoon of yeast and the 1/2 teaspoon salt. Shape these dry ingredients into a mound with your hands, then form a well in the center.
Cut the butter into small pieces and put them in the hole. Knead the dry ingredients with the butter until butter is thoroughly mixed into the dry ingredients. Form a well in the center of the butter/flour again, and pour in 1/4 cup warm water. Thoroughly mix in the water with your hands and knead until dough is moist and elastic (add more warm water if you need to so you can make sure your dough is moist enough). 
Place dough ball into lightly floured bowl, cover with a cloth, and leave to rise in a warm place for 2 hours.
Transfer the dough to a floured surface (two hours later) and knead it for a couple of turns before rolling it out lightly to a thickness of about 1/2 inch. Using an overturned, floured glass or pastry cutter, cut the dough in circles. Lay clean cloths on 2 large trays, sprinkle them with flour and place the circles on the cloth without touching one another. Re-knead the trimmings, roll, and cut into circles. Repeat process until all the dough is used. Cover doughnuts with a cloth and leave in a warm place to rise 1 hour. 
After the hour is up, heat the oil to 350 degrees in a deep fat fryer or a suitable saucepan that is deep enough for frying your doughnuts in.
When the fat is hot, add the doughnuts, but not so many that they overlap. You will need to do this in batches. Make sure you keep your fat at a consistent temperature.
Fry about 3 at a time, rolling them over in the oil until they are fluffy and golden, and no longer doughy. Remove them with a slotted spoon and let them drain on paper towels, then roll them briefly in your remaining sugar. Serve the doughnuts warm.
  

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