Gluten-Free Basic Raised

Let's Cook

1. Step 1.

   In a medium bowl, whisk together 2 to 3 cups gluten-free baking mix and ½ tablespoon baking powder. Set aside.

2. Step 2.

   In the bowl of a stand mixer fitted with the paddle attachment, dissolve 1½ tablespoons active dry yeast and 3 tablespoons superfine sugar in ¾ cup whole milk heated to 110°F. Add 1 cup of the baking mix mixture and mix on low speed until a thick paste forms.

3. Step 3.

   Add 2 eggs, 1 egg white, 2 tablespoons unsalted butter (at room temperature), 1 teaspoon vanilla extract, 1 teaspoon apple cider vinegar, and ½ teaspoon kosher salt to the yeast paste. Mix on medium speed for 1 minute.

4. Step 4.

   Switch to the dough hook attachment. With the mixer off, add the remaining baking mix mixture about ¼ cup at a time, kneading on medium speed between additions, until the dough starts to pull away from the sides of the bowl and forms a ball, 1 to 2 minutes. The dough will be very soft and moist but not overly sticky. You may have some baking mix left over.

5. Step 5.

   Lightly grease your hands with vegetable oil, form the dough into a ball, and place it in a large ziplock bag. Let it rest in a warm spot for 30 minutes.

6. Step 6.

   On a surface lightly dusted with tapioca starch, roll out the dough to ½ inch thick. Using a doughnut or cookie cutter, cut out 3-inch rounds with 1-inch holes (for filled doughnuts, do not cut out the holes).

7. Step 7.

   Line a baking sheet with a non-terry cloth dish towel lightly dusted with tapioca starch. Place the doughnuts at least 1 inch apart on the baking sheet, cover with plastic wrap, and let them sit in a warm spot until nicely rounded on top, about 45 minutes.

8. Step 8.

   While the doughnuts are proofing, in a heavy-bottomed pot, heat at least 2 inches of vegetable oil until a deep-fat thermometer registers 340°F. Using a metal spatula, carefully place the doughnuts into the hot oil without overcrowding. Fry for 1 to 2 minutes per side, until light golden brown. Remove with a slotted spoon, drain on a wire rack set over paper towels, and let cool slightly before glazing or filling.