Ingredients
Vegetable oil for deep frying
1
egg
1
cup buttermilk
2
tablespoons butter, melted
2 1/2
cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1/2
cup granulated sugar
1/4
teaspoon ground cinnamon
1
teaspoon baking soda
1
teaspoon salt
1
teaspoon xanthan gum
1/2
teaspoon gluten-free baking powder
1/2
cup powdered sugar
1
tablespoon unsweetened baking cocoa
1
tablespoon butter, melted
3
to 4 teaspoons milk
Preparation
In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches oil to 375°F.
To make Doughnuts, in large bowl, beat egg, buttermilk and 2 tablespoons melted butter with whisk until blended. In medium bowl, stir remaining doughnut ingredients. Slowly fold dry ingredients into egg mixture; coat hands with flour blend, and mix with hands, if necessary. Cover and let dough rest 15 minutes.
Meanwhile in small bowl, stir together Chocolate Glaze ingredients, stirring in enough milk until smooth and desired glaze consistency. Cover; set aside while frying doughnuts.
Sprinkle flour blend on work surface. Roll out dough on surface to 1/2-inch thickness. If dough is sticky, coat hands and rolling pin with flour blend. Cut dough with 3-inch round doughnut cutter. Fry doughnuts and holes in hot oil about 2 minutes, turning once, until golden brown. Drain on paper towels. Dip top of each doughnut and holes into glaze. Serve warm.
