Via tarteletteblog.comGluten Free Candy Filled Chocolate Cake Doughnuts:
2 cups Gluten Free Baking Mix for Doughnuts (recipe follows)
1/4 cup unsweetened natural cocoa powder
1/2 teaspoon guar gum
1 tablespoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar
1/4 unsalted butter, cold and cut into small dice
2 eggs, separated
1/4 cup plain yogurt
2/3 cup milk, scalded and cooled
1 teaspoon vanilla extract
vegetable oil for frying
your favorite candy (cut smaller if too big)
extra sugar and cocoa powder for dusting if desired
In the bowl of a stand mixer fitted with the paddle attachment, combine the baking mix, cocoa powder, guar gum, baking powder, baking soda, salt and sugar. Blend on low and add the butter still on low speed, blending until the mixture resembles coarse crumbs.
In a separate bowl, combine the egg yolks, yogurt, milk and vanilla. With the mixer running on slow, slowly pour the wet ingredients into the flour mixture. Scrape down the sides and mix for 30 seconds. The batter should be similar to loose cookie dough. Let rest 30 minutes (I like overnight) (stay with me people I am still talking about doughnuts!)
When ready, roll the dough to about 1/4 inch thick and cut out 3-inch rounds with a cookie cutter. Place a candy piece in the middle of the round, bring the edges over toward the top and seal. Roll the dough ball in the palm of your hands and place them on a baking sheet.
Refrigerate 20 minutes. During that time, heat the oil up to 350F.
When ready to roll, gently drop the holes in the hot oil. Fry a couple of minutes per side. Drain on paper towels and dust with sugar and cocoa powder if desired.
For doughnut rings:
Roll the dough and cut holes with a 3-inch cookie cutter then with a smaller cookie cutter to create a hole (I use the opposite end of a pastry tip). Fry as directed above.
For the salted butter caramel sauce:
1 cup granulated sugar
3 tablespoons water
1 stick (115gr) salted butter at room temperature, cut into small pieces
1 cup heavy whipping cream
In a heavy saucepan set over low heat, combine the sugar and water. Cook just until the sugar is dissolved. Add the butter. Let it come to a boil and cook until it reaches a golden caramel color. Remove from the heat and add the cream ( it will splatter and get crazy). Whisk to combine and put back on the stove. Let it come to a boil again over low heat and cook 15-25 minutes until you reach a creamy consistency.
Let cool. Dunk or double dunk (!) the doughnut.
Gluten Free Doughnut Baking Mix:
Enough for a standard recipe in the book – mix all the ingredients together.
1 cup potato starch
1/4 potato flour or sweet sorghum
1/2 tapioca flour (we don’t like the taste so I used cornstarch)
1/2 cup sweet rice flour