Classic Glazed Gluten-Free Yeast Donuts

Ingredients

• 1/2 cup Warm water, warmed to 110°F (43°C)
• 2 1/4 tsp Active dry yeast
• 3 tbsp Granulated sugar
• 2 cups Gluten-free all-purpose flour blend
• 1/2 cup Tapioca starch
• 1/2 tsp Fine salt
• 1/2 cup Unsweetened oat milk, warmed to 110°F (43°C)
• 3 tbsp Margarine, melted and cooled slightly
• 2 large Eggs, room temperature
• 1 tsp Pure vanilla extract
• 4 cups Neutral oil
• 2 cups Powdered sugar, sifted
• 4 tbsp Oat milk
• 1/2 tsp Vanilla extract

Instructions

1. Pour 1/2 cup (120 ml) warm water into a small microwave-safe bowl. Sprinkle in 2 1/4 tsp (7 g) active dry yeast and 1 tsp of the granulated sugar. Stir gently and let it sit for 8 to 10 minutes. You're looking for a foamy, slightly puffed surface. If nothing happens after 10 minutes, your water was too hot or the yeast is old. Start again with a fresh packet.
2. While the yeast activates, whisk together 2 cups (280 g) gluten-free all-purpose flour blend, 1/2 cup (60 g) tapioca starch, the remaining 2 tbsp + 2 tsp granulated sugar, and 1/2 tsp (3 g) fine salt in a large mixing bowl. Set aside.
3. In a separate medium bowl, whisk together 1/2 cup (120 ml) warm oat milk, 3 tbsp (42 g) melted, cooled margarine, 2 large eggs (room temperature), and 1 tsp (5 ml) vanilla extract. Pour in the foamy yeast mixture and stir to combine.
4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to mix until a soft, sticky dough forms. It will look a bit wetter and shaggier than regular donut dough. That's exactly right. Resist adding more flour. Mix for about 2 minutes so everything is evenly incorporated.
5. Cover the bowl tightly with plastic wrap and refrigerate the dough for 1 hour. The cold temperature firms it up enough to roll and cut. Don't skip this step, as the dough is too soft to work with at room temperature.
6. Line two large baking sheets with parchment paper. Dust your work surface generously with extra gluten-free flour. Turn the chilled dough out onto the surface and dust the top as well. Using a rolling pin, roll it out to about 1/2 inch (1.25 cm) thick. Work quickly, as the dough softens fast.
7. Using a 3-inch (7.5 cm) round cutter, cut out as many rounds as possible. Then use a 1-inch (2.5 cm) cutter to punch out the center hole of each round. Gather the scraps and the holes, re-roll gently, and cut again. Place the donuts and donut holes on the lined baking sheets, spaced at least 1 inch apart.
8. Cover the baking sheets loosely with plastic wrap and let the donuts rise at room temperature for 30 to 45 minutes. They won't double in size like a wheat donut, but they should look slightly puffed and feel a little airier when you gently prod one.
9. While the donuts are proofing, make the glaze. Sift 2 cups (240 g) powdered sugar into a shallow wide bowl. Add 1/2 tsp (2.5 ml) vanilla extract and 2 tbsp (30 ml) oat milk to start. Whisk until smooth, then add more oat milk, one tablespoon at a time, until the glaze slowly ribbons off the spoon and holds a line for about 3 seconds before dissolving. You may use up to 4 tbsp (60 ml) oat milk total. Set the glaze aside.
10. About 15 minutes before the donuts finish proofing, pour 4 cups (960 ml) neutral oil into a deep heavy-bottomed pot. Clip a candy thermometer to the side and heat over medium to medium-high heat until the oil reaches 350°F (175°C).
11. Fry the donuts in batches of 2 or 3, making sure not to crowd the pot. Lower each one carefully into the oil using a spider strainer. Fry for 1 minute 30 seconds on the first side, until the underside is deep golden brown. Flip and fry for another 1 minute on the second side. Donut holes take about 45 to 60 seconds per side. Keep the oil between 345°F and 355°F (174°C to 179°C) throughout. If it drops too low, the donuts absorb oil and turn greasy.
12. Lift the fried donuts out with the spider strainer and set them on a wire cooling rack. Let them cool for 2 to 3 minutes, just until they're no longer dripping hot oil but are still warm to the touch.
13. Dip the top of each warm donut into the glaze, letting the excess drip back into the bowl. Set them glaze-side up back on the wire rack. The glaze sets in about 5 minutes as it cools. Dip the donut holes the same way, or just drop them in the bowl and fish them out with a fork.