Eggnog doughnuts

It's about time for another recipe test. Today I will be making the donut recipe (pp70)from Christina Davis' book Irresistibly Gluten Free. Her recipe is a simple cake donut, made from her "unflour" blend. For my flour blend I used Grandpas Kitchen flour mix. I love this mix! Not only am I supporting Utah owned business's, but this product is really first rate. No gritty aftertaste, and it makes very tender donuts, and biscuits. The other addition was using Eggnog instead of milk. It really did add a great flavor. Here is the recipe:

Cake Donuts

Dry Ingredients:
2/3 cup UN flour
1/2 cup cornstarch
1/2 tapioca flour
1 tsp xanthan gum
1/3 cup sugar
1/2 teaspoon salt
1 TBSP baking powder

Wet Ingredients:

1 teaspoon vanilla
1/2 cup eggnog(or milk if preferred)
1 egg
2 TBSP oil

For frying: 2-3 cups vegetable oil
powdered sugar for dusting

Combine all dry ingredients in mixer. While mixing on low, add wet ingredients. Mix until it come together in a ball. Roll out dough to 1/2 inch thickness. Cut with a biscuit cutter, or canning lid. Make "hole" by using fingers, or use a cake decorating tip(non decorative end). Fry in grease for 2-3 minutes, flipping donuts halfway through cooking time. Drain on paper towels, and dust with powdered sugar.

I have to say, this is by far the best recipe for cake donuts I have found. Usually the donuts are very heavy, but these were crisp on the outside, and very tender inside. Enjoy!