Doughnuts in an oil fryer or doughnut maker

Average Rating 4 from 2 ratings

Enjoy a doughnut (donut) topped with delicious, sweet chocolate, sprinkles and nuts.

Doughnuts in an oil fryer

Doughnuts in an oil fryer

INGREDIENTS:

    Doughnuts:
  • 4-1/4 cups Pamela's Baking & Pancake Mix, plus some for dough handling
  • 1/4 cup melted butter
  • 2/3 cup milk or buttermilk (optional: add 1 tablespoon vinegar or lemon juice to milk)
  • 2 eggs
  • 1 cup white or brown sugar
  • 2 teaspoons vanilla
  • Optional: 1/4 tsp nutmeg
  • Optional: 1/4 tsp cinnamon
  • Chocolate Glaze
  • 1 ounce melted unsweetened chocolate
  • 1/2 tsp vanilla
  • 2-1/2 cups powdered sugar
  • 2 to 3 tbsp milk

DIRECTIONS:

Doughnuts:

Mix all ingredients together. Dust counter with additional Pamela's Baking & Pancake Mix, scoop out about 1/3 cup dough at a time. Coat top and bottom with Pamela's Baking & Pancake Mix. With thumb, pierce center of dough and create doughnut shape. Preheat oil in fryer to 365° to 375° and carefully lower doughnut into oil. Fry for approximately one minute on each side.

Variation for use with a doughnut maker:

Use only 2-3/4 cups Pamela's Baking & Pancake Mix, and a total of 1 cup milk or buttermilk. This recipe needs a kitchen doughnut maker machine. the batter is like a thick pancake batter. Mix all ingredients together and bake in doughnut machine according to machine directions.

Chocolate Glaze

Mix all ingredients together, adding milk slowly until correct consistency for glazing. Frost cooled doughnuts. Sprinkle with candies, coconut, chopped nuts, etc.

© Pamela's Products, Inc.

http://www.pamelasproducts.com/doughnuts-in-an-oil-fryer/

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11 Reviews or Comments for Doughnuts in an oil fryer or doughnut maker

  1. Starr Hinrichs April 5, 2015 at 10:44 am #

    We use the oven baked recipe, brushing finished donuts with butter and dipping in cinnamon sugar. They are fabulous! It is superior to non gluten free cake donuts in our opinion.

  2. ashley callstrom April 23, 2015 at 4:40 pm #

    I loved it, I’m using the recipe again for my daughter’s birthday

    Recipe Rating: 5
    • Marisa September 26, 2015 at 7:11 am #

      How did you make them into donuts? My batter came out like pancake batter. I could not make it form into a donut. I would appreciate any advice.

      • Pamelas Customer Service October 1, 2015 at 8:31 am #

        HI Marisa –
        It sounds like you need to thicken your batter. The best way to measure the Baking & Pancake mix is to weigh it. Each cup of the mix should weigh 140g.
        Let me know how that works for you!
        Denise, Customer Service

  3. TT May 3, 2015 at 10:05 am #

    The recipe was easy to follow, but some of my donuts were crumbly, some were cooked all the way through, the color was very dark on the outside (presumably from the almond meal in the mix), and the texture was pretty heavy. I fried mine in peanut oil. I will continue to search for a GF donut recipe that is lighter in texture. This one was OK and certainly gets points for ease of preparation!

    Recipe Rating: 3
  4. not given November 19, 2015 at 4:22 pm #

    about how many does one batch make?

  5. Misty March 1, 2016 at 7:26 am #

    So with a donut maker it is only the mix and buttermilk? Or is it everything else too?

    • Pamelas Customer Service March 7, 2016 at 9:57 am #

      Hi Misty,
      All the other ingredients are the same, just adjust the mix and buttermilk.

  6. Laura April 12, 2017 at 7:55 am #

    Total failure. :o(. If the oil wasn’t hot enough, it crumbled during the frying process. If it was too hot, the outside got too dark and the inside wasn’t done… Have a whole bowl full of dough and not sure what to do now. What about baking the rest?

    • Molly July 30, 2017 at 11:31 am #

      I had the same problem and assumed it was due to high altitude. I see it is months later but I doubled the eggs and lowered the oil temp. They almost seem soft to the touch when you take them out but the color looks right. They harden as they dry and were just right.

  7. Molly July 30, 2017 at 11:29 am #

    I have made this recipe twice now; I halved it once for my family of five. Both times after the first attempt at cooking, they completely dissenigrated in the oil. I ended up doubling the amount of eggs called for in the recipe and letting the batter sit for about 15 minutes before cooking again. I also lowered the oil temp and that helped (as noted by others, the outside was extremely dark and the inside was not fully cooked in the FryDaddy). I’m not sure if it is because we are at high altitude (5,500′) but they were successful! I have been very happy with Pamela’s products!

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