- 1 C White Rice Flour + more for cutting the dough
- 1/2 C Tapioca Flour
- 1/2 C Cornstarch
- 1 1/2 tsp Baking Powder
- 1 tsp Salt
- 2 Tbsp Coconut Oil, room temperature
- 1/2 C Sugar
- 2 Egg Yolks
- 1/2 tsp Vanilla
- 1/2 C Vanilla So-Delicious Coconut Yogurt
- Canola Oil
Mix the rice flour, tapioca flour, cornstarch, baking powder and salt in a bowl. In a second bowl, combine coconut oil and sugar. The mixture will be sandy. Then add eggs and vanilla. Stir until well combined. Add dry ingredients to wet, alternating with yogurt. Mix until all ingredients are incorporated, it will become a dough ball. Use the dough ball to gather up any straggling pieces. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Pour about 2 inches of Canola Oil into a large/deep frying pan. Heat to 375 degrees. Use a thermometer to check the temperature, because oil that is not hot enough will leave the donuts greasy.
While the oil is heating up, lightly flour your surface and pat out the dough ball to about 1/2" thickness. Cut into circles using a donut cutter, biscuit cutter, cookie cutter - whatever you have. Save the center pieces for donut holes.
Drop each donut into the hot oil. Cook for about 2 minutes per side, you will be able to see them browning. Remove from oil and place on paper towels to dry.
- 1 1/2C Powdered Sugar
- 1/2 C Strawberry Puree
- 2 Tbsp Vegan Butter Substitute, melted
Combine all ingredients in a shallow dish. Use a whisk to break up an lumps.
Dip the freshly made donuts into the glaze and coat each side. Dry on a wire rack.
I also decorated mine with some strawberry sauce I had leftover (pureed strawberries cooked down with sugar). The donuts were great without the extra topping.
Makes about 6 large donuts and quite a few donut holes. Best eaten immediately, but store leftover in a sealed container at room temperature for 1-2 days.