Gluten-Free Oat Old-Fashioned Donuts with Rum Raisin Glaze

Name: Gluten-Free Oat Old-Fashioned Donuts with Rum Raisin Glaze
Total time: PT0D0H0M
Yield: makes 10 Donuts
Ingredients: 2 cups gluten free oat flour, plus more for dusting; 1 ⁄ 4 cup plus 2 tbsp. potato starch; 1 ⁄ 4 cup tapioca starch; 1 tsp. baking powder; 1 1 ⁄ 2 tsp. ground cinnamon; 3 ⁄ 4 tsp. freshly grated nutmeg; 3 ⁄ 4 tsp. Kosher salt; 1 ⁄ 2 tsp. xanthan gum; 1 ⁄ 4 tsp. baking soda; 1 ⁄ 2 cup unsalted butter, softened; 1 ⁄ 2 cup plus 1 tsp. sugar; 1 egg; 1 tsp. vanilla extract; 1 ⁄ 2 cup buttermilk; Canola oil, for frying; 1 ⁄ 2 cup raisins, finely chopped; 2 cups confectioners' sugar; 1 tbsp. dark rum; 1 tsp. molasses

Serves
makes 10 Donuts

TODD COLEMAN

Gluten-free oat flour lends old-fashioned flavor to these donuts topped with a spiced rum-molasses glaze and sugared raisins.

Ingredients

2 cups gluten free oat flour, plus more for dusting
¹⁄₄ cup plus 2 tbsp. potato starch
¹⁄₄ cup tapioca starch
1 tsp. baking powder
1 ¹⁄₂ tsp. ground cinnamon
³⁄₄ tsp. freshly grated nutmeg
³⁄₄ tsp. Kosher salt
¹⁄₂ tsp. xanthan gum
¹⁄₄ tsp. baking soda
¹⁄₂ cup unsalted butter, softened
¹⁄₂ cup plus 1 tsp. sugar
1 egg
1 tsp. vanilla extract
¹⁄₂ cup buttermilk
Canola oil, for frying
¹⁄₂ cup raisins, finely chopped
2 cups confectioners' sugar
1 tbsp. dark rum
1 tsp. molasses

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Instructions

Step 1

Whisk flour, starches, baking powder, 1 tsp. cinnamon, ¼ tsp. nutmeg, salt, xanthan, and soda in a bowl; set aside. Beat butter and ⅓ cup sugar in the bowl of a stand mixer fitted with a paddle attachment until fluffy, 1 minute. Add egg and ½ tsp. vanilla; beat until smooth. Alternate adding flour mixture with buttermilk, beginning and ending with dry ingredients. Mix until a soft dough forms; let rest 10 minutes.

Step 2

Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. On a lightly floured surface, pat dough into a 9" round about ½" thick. Using a floured 3" donut cutter, cut out donuts; gather and reuse scraps. Working in batches, fry, flipping once, until puffed and golden, 3-4 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack; let cool completely.

Step 3

Toss chopped raisins with remaining sugar; set aside. Whisk remaining cinnamon, nutmeg and vanilla, plus confectioners' sugar, rum, molasses, and 2 tbsp. hot water in a bowl until smooth. Dip tops of donuts in glaze and sprinkle with raisins; return to rack until glaze is set.

Whisk flour, starches, baking powder, 1 tsp. cinnamon, ¼ tsp. nutmeg, salt, xanthan, and soda in a bowl; set aside. Beat butter and ⅓ cup sugar in the bowl of a stand mixer fitted with a paddle attachment until fluffy, 1 minute. Add egg and ½ tsp. vanilla; beat until smooth. Alternate adding flour mixture with buttermilk, beginning and ending with dry ingredients. Mix until a soft dough forms; let rest 10 minutes.
Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. On a lightly floured surface, pat dough into a 9" round about ½" thick. Using a floured 3" donut cutter, cut out donuts; gather and reuse scraps. Working in batches, fry, flipping once, until puffed and golden, 3-4 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack; let cool completely.
Toss chopped raisins with remaining sugar; set aside. Whisk remaining cinnamon, nutmeg and vanilla, plus confectioners' sugar, rum, molasses, and 2 tbsp. hot water in a bowl until smooth. Dip tops of donuts in glaze and sprinkle with raisins; return to rack until glaze is set.