Look no further! I have perfected the very Best Fried Grain Free Donuts your mouth has ever met. Preheat that oil and let’s get frying!
If you saw my post earlier this week, you know that I was rage frying, a new term I coined in the wake of people being selfish jerkholes and not staying home. I have been working through the stages of grief, and while I understand fully that’s what they are, I cannot help but be livid at people who are not only putting themselves and others at risk, but are also overwhelming hospital staff who are already wearing thin.
Ok, now that THAT’S out of the way, let’s chat about donuts. There are a lot of alleged paleo donut recipes out there, most of which are baked and more like muffins with holes. I’m not saying they’re bad, and I’ve made some similarly before. BUT… I’ll say that a real fried donut always takes the cake. Get it? I’ll be here all week at the Shoneys.
So my stress baking took a turn and this week I rage fried. After that moment, I went back yesterday and perfected the donuts so I could share them as an official recipe. It uses my braidable challah as the base as some of my newer recipes do, but there are a few different steps involved to make them donuts vs baked bread. I’ll also include an air fryer method BUT I need to let you know the texture is not nearly as delicious as when they are fried.
I recommend following the directions closely. You’ll get the best end result and if you’re like me, your rage will be gone. Everyone wins and there’s donuts to eat.
Best Fried Grain Free Donuts
- 1/4 cup maple syrup
- 2 tablespoons organic powdered sugar
- 1/2 cup warm water
- 2 packets quick rise yeast
- 3 eggs, room temperature
- 3 tablespoons olive oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1 tablespoon apple cider vinegar
- 3 tablespoons psyllium husk powder
- 1/4 teaspoon ground nutmeg
- 1 cup potato starch
- 1.25 cups tapioca starch
- Avocado oil for frying
- 2 cups organic powdered sugar
- 4 tablespoons water
- Start by combining the warm water, 2 tablespoons powdered sugar, and maple syrup. If your maple syrup is cold from the fridge, warm it just slightly.
- Stir in the active yeast into the maple/water mixture and set aside for at least 10 minutes or until it is activated and frothy
- While the yeast proofs, combine the flours, sea salt, nutmeg and psyllium husk powder in a separate bowl. Do not add any wet ingredients YET
- In a 3rd bowl, combine the eggs, apple cider vinegar, vanilla, and oil
- Once the yeast has bloomed, combine the mixture with the egg/oil mixture
- Whisk them together thoroughly
- Then pour wet ingredients into the dry starch mixture and stir QUICKLY
- The starches will start absorbing the liquid quickly and there will be lumps so the quicker you stir the easier will be to smooth the dough
- Once smooth, cover the bowl and set aside in a warm spot to let the dough rise. You will let it rise twice.
- The first rise is 30 minutes. After 30 minutes has passed, “punch” the dough down in its bowl and cover it once more
- The 2nd rise is 1 hour. Make sure to cover your bowl as the dough can dry out (don’t worry there’s a remedy to this if it does)
- Preheat the oil to low/mildly medium (around 240F). You do not want the oil too hot or it will cook the outside of the donut before the inside. Keep it low enough so you can leave the donut on each side in the oil for a few minutes to lightly brown and cook through.
- You can use a smaller saucepan to heat the oil so that you can use less. I recommend at least 1/2″ of oil or an inch.
- Take a couple tablespoons of dough and roll them with VERY OILED HANDS into a little “snake”. Seal the ends into a donut shape and set aside on parchment paper. Repeat with remaining dough.
- Let shaped donuts sit for about 10 minutes, they’ll rise a little more. Now lower one into your oil.
- Carefully flip it after a few minutes or when the underneath turns golden brown. Remove and place on a slotted rack to cool.
- Repeat with remaining dough, frying a few donuts at a time.
- Once all the donuts are cooked and cooled, mix together the 2 cups powdered sugar and the 4 tablespoons water, stir until smooth
- Dunk the cooled donuts until completely coated in the icing. Allow the glaze to harden on the donuts and repeat this step for a second layer of glaze if desired
- This will make 16-18 donuts. Uneaten donuts can be stored in an airtight container in the fridge and warmed the next day.