Queen Bee Old Fashioned Sour Cream Donuts
Adapted from Gluten Free & More Recipe
1 cup Queen Bee Bread, Biscuit, Pie Flour
1 cup tapioca starch, extra for pastry board
1½ tsp baking powder
1 tsp salt
½ tsp ground nutmeg
2 Tb butter or non-hydrogenated shortening, room temperature
½ cup sugar, I used organic sugar ground in coffee grinder to superfine
2 large egg yolks
½ cup sour cream, Green Valley Organics Lactose Free or Kalona brand
Canola oil, for frying,
Field Day Organic Canola Oil is good, 2-3 bottles, I’ve also used Spectrum Shortening
Vanilla or Maple Glaze
The addition of corn syrup helps to harden glaze and creates a shine.
1 ¼ cup confectioners’ sugar, sifted
1-2 Tb milk of choice or hot water
1 Tb melted butter
1 Tb light corn syrup, I use Wholesome Sweetners Organic brand
½ tsp vanilla extract or maple flavoring
Pinch of salt
See below for Chocolate and Apple Cider Glaze
In a medium bowl, whisk Queen Bee BBP Flour, baking powder, salt and nutmeg. Set aside.
In a large bowl, beat butter or shortening and sugar together until sand-like. Add egg yolks, one at a time, mixing until evenly distributed. Add dry ingredients and sour cream and mix until combined.
Scoop dough into a big ball in the center of the bowl and cover with plastic wrap. Refrigerate 3-4 hours or overnight.
Line a plate or cookie sheet with parchment and spray with oil.
Dust a clean work surface with tapioca starch. Drop chilled dough on floured surface.
With floured hands shape dough into a smooth disc and roll it out to ½-inch thickness using a floured rolling pin. Use a donut cutter dipped in tapioca starch prior to cutting EACH donut. If no donut cutter, use two different-size biscuit cutters to cut out donuts. Place cut donuts on parchment lined sheet.
Save the holes to fry separately. Roll remaining dough scraps back into a ball and re-roll to ½-inch thickness. Cut out donuts, repeating the process until all dough is used.
Pour 2 inches of oil into an electric fryer or deep fat fryer and heat to 340°F. If no electric fryer, pour 2 inches of oil into a heavy pot and attach a deep-fry thermometer to monitor temperature.
It is sometimes recommended to first fry a piece of GF bread in the oil to ‘dirty’ the oil to improve browning immediately.
Test cook a donut hole to check oil temperature. Fry 2 minutes or until golden brown flipping after one minute.
With a slotted spoon (or use fryer basket) gently lower 2 to 4 donuts or donut holes, one at a time, into preheated oil. When first dropped into oil, it will seem as if not much is happening and donuts will appear soft. Just allow donut to cook for almost 2 minutes then carefully flip for another 1-2 minutes. If using deep fryer, lift basket and let donuts drain for a minute or so, then drain cooling rack placed over paper towels or on a paper towel-covered plate. Repeat until all donuts and donut holes are cooked.
To Make the Glaze: Stir the ingredients together, adding extra liquid or confectioners’ sugar to adjust the consistency as needed. Yield: about ½ cup glaze.
If serving donuts immediately, dip warm, not hot, donuts into glaze of choice. Otherwise, cool donuts completely before glazing. This prevents sogginess.
Dip tops of each donut into glaze and transfer to a wire rack placed over a sheet pan (to catch any drips). Let sit 15 minutes or until glaze sets.
Store remaining donuts in air tight container for two days in refrigerator. Let come to room temperature before serving. These freeze well.
Chocolate Glaze
½ cup semisweet chocolate chips
2 Tb butter
1 Tb plus 1 tsp light corn syrup
¼ tsp vanilla extract
Melt the ingredients together over low heat or in the microwave stirring often until melted and smooth. Use milk of choice to thin glaze if necessary. Yield about ½ cup
Apple Cider Glaze
2 Tb bottled boiled cider
1 Tb heavy cream
1 cup confectioners’ sugar, sifted
Stir all the ingredients together, adding additional sugar or cream to make glaze the consistency of molasses. Yield about ½ cup
1 cup tapioca starch, extra for pastry board
1½ tsp baking powder
1 tsp salt
½ tsp ground nutmeg
2 Tb butter or non-hydrogenated shortening, room temperature
½ cup sugar, I used organic sugar ground in coffee grinder to superfine
2 large egg yolks
½ cup sour cream, Green Valley Organics Lactose Free or Kalona brand
Canola oil, for frying,
Field Day Organic Canola Oil is good, 2-3 bottles, I’ve also used Spectrum Shortening
Vanilla or Maple Glaze
The addition of corn syrup helps to harden glaze and creates a shine.
1 ¼ cup confectioners’ sugar, sifted
1-2 Tb milk of choice or hot water
1 Tb melted butter
1 Tb light corn syrup, I use Wholesome Sweetners Organic brand
½ tsp vanilla extract or maple flavoring
Pinch of salt
See below for Chocolate and Apple Cider Glaze
In a medium bowl, whisk Queen Bee BBP Flour, baking powder, salt and nutmeg. Set aside.
In a large bowl, beat butter or shortening and sugar together until sand-like. Add egg yolks, one at a time, mixing until evenly distributed. Add dry ingredients and sour cream and mix until combined.
Scoop dough into a big ball in the center of the bowl and cover with plastic wrap. Refrigerate 3-4 hours or overnight.
Line a plate or cookie sheet with parchment and spray with oil.
Dust a clean work surface with tapioca starch. Drop chilled dough on floured surface.
With floured hands shape dough into a smooth disc and roll it out to ½-inch thickness using a floured rolling pin. Use a donut cutter dipped in tapioca starch prior to cutting EACH donut. If no donut cutter, use two different-size biscuit cutters to cut out donuts. Place cut donuts on parchment lined sheet.
Save the holes to fry separately. Roll remaining dough scraps back into a ball and re-roll to ½-inch thickness. Cut out donuts, repeating the process until all dough is used.
Pour 2 inches of oil into an electric fryer or deep fat fryer and heat to 340°F. If no electric fryer, pour 2 inches of oil into a heavy pot and attach a deep-fry thermometer to monitor temperature.
It is sometimes recommended to first fry a piece of GF bread in the oil to ‘dirty’ the oil to improve browning immediately.
Test cook a donut hole to check oil temperature. Fry 2 minutes or until golden brown flipping after one minute.
With a slotted spoon (or use fryer basket) gently lower 2 to 4 donuts or donut holes, one at a time, into preheated oil. When first dropped into oil, it will seem as if not much is happening and donuts will appear soft. Just allow donut to cook for almost 2 minutes then carefully flip for another 1-2 minutes. If using deep fryer, lift basket and let donuts drain for a minute or so, then drain cooling rack placed over paper towels or on a paper towel-covered plate. Repeat until all donuts and donut holes are cooked.
To Make the Glaze: Stir the ingredients together, adding extra liquid or confectioners’ sugar to adjust the consistency as needed. Yield: about ½ cup glaze.
If serving donuts immediately, dip warm, not hot, donuts into glaze of choice. Otherwise, cool donuts completely before glazing. This prevents sogginess.
Dip tops of each donut into glaze and transfer to a wire rack placed over a sheet pan (to catch any drips). Let sit 15 minutes or until glaze sets.
Store remaining donuts in air tight container for two days in refrigerator. Let come to room temperature before serving. These freeze well.
Chocolate Glaze
½ cup semisweet chocolate chips
2 Tb butter
1 Tb plus 1 tsp light corn syrup
¼ tsp vanilla extract
Melt the ingredients together over low heat or in the microwave stirring often until melted and smooth. Use milk of choice to thin glaze if necessary. Yield about ½ cup
Apple Cider Glaze
2 Tb bottled boiled cider
1 Tb heavy cream
1 cup confectioners’ sugar, sifted
Stir all the ingredients together, adding additional sugar or cream to make glaze the consistency of molasses. Yield about ½ cup