Ask anyone at my house what is one food that we miss having for breakfast since my son as diagnosed with a wheat allergy. The answer would be a unanimous “DOUGHNUTS”. They sell gluten free doughnuts in the freezer section but they just aren’t the same as those piping hot fresh fried doughnuts that you can get from the bakery. I hit the kitchen with the task of recreating these little bits of heaven.
I swear the kids all gathered around me and starred like I was making magic on the stove. They waited very impatiently for them to fry. “Are they done now?” They didn’t even want to wait for me to glaze them, to me the glaze was one of the best parts. I made it with my favorite creamer, International Delight Coldstone Sweet Cream. These turned out even better than I imagined. My son was giddy like Christmas morning.
I even made some regular donut holes by frying some canned biscuit dough and then dipped them in the ID Sweet Cream Glaze that I made. OH MY WORD! My husbands exact words. We should always have a can of biscuit dough and ID creamer in the fridge just in case. I completely agree!
Delightfully Glazed Gluten Free Doughnut Holes
- Vegetable oil for frying
- 1 1/4 cups Gluten Free Pancake Mix
- 1/4 cup packed brown sugar
- 1/4 teaspoon ground nutmeg
- 2 tablespoons oil
- 1/3 cup buttermilk
- 1 egg, beaten
- 2 Cups Powdered Sugar
- 2 Tbsp International Delight Sweet Cream Creamer (Or other flavor)
- In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches oil to 375°F.
- In medium bowl, mix ingredients together to form dough.
- Shape dough into 1 inch balls and carefully drop balls, 5 or 6 at a time, into hot oil. Fry about 1 to 2 minutes or until golden brown on all sides; drain on paper towels. Immediately roll in glaze. Serve
- Whisk together the powdered sugar and creamer until glaze forms. Drizzle on the doughnut holes or dunk doughnut holes into the glaze.
- Use 1/3 cup of your favorite milk substitute and 1 tsp vinegar for a buttermilk substitute.
These are so easy. Just heat the oil to 375 and mix up the dough.
Drop them into the hot oil and let them do their thing for about 2 minutes, or until golden brown
Then I broke out the creamer and the powdered sugar to whip up the glaze. You can use your favorite flavor, I chose this Cold Stone Sweet Cream because it is my favorite. Just whisk the powdered sugar and the creamer together.
I pulled the donuts out of the oil and let them cool for a second on some paper towels to absorb the extra oil.
After a quick dip into the glaze. Gluten Free Breakfast perfection!
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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.