1 tbsp yeast
1 tbsp sugar
2 tbsp water
1 tbsp Better Batter Gluten Free Flour
3 c Better Batter Gluten Free Flour
1/4 c butter or margerine, melted
1/8 tsp salt
3 Tbsp sugar
2 eggs
2 1/4 c water
Flour, for rolling
jelly
oil for frying
powdered or granulated sugar
Instructions
Combine the first four ingredients in a large bowl, and let them sit for about 5 minutes.
Add the flour, salt, and sugar and stir well.
Crack the eggs into the water. Stir this into the flour mixture, until the mixture is relatively smooth. Beat in the melted butter or margerine and let sit in a warm place to rise.
Flour a parchment paper or silpat lightly. Flour your hands. Dump the dough onto the floured surface and dust the top with flour. Press out to about 1/2 inch to slightly less than 1 inch thick. This will still be very sticky inside! Cut into 2 to 4 inch circles with a biscuit cutter.
Meanwhile heat oil, at least 2 inches, in a skillet or fryer to about 400 degrees.
Fry in hot oil until golden brown on one side, then flip and fry on the other side. Remove with a slotted spoon, and lte cool till you can handle them.
Fill a pastry bag, fitted with a large pastry tip with jelly. Insert the tip into the side of each donut and squeeze about a tbsp of jelly into each donut.
Roll in sugar and Serve very fresh.
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