Chocolate Doughnuts

This recipe is one of the winning entries from the 2008
Pamela's Greatest Gluten-free Recipe Contest

Chocolate Doughnuts
By Dan B.

1-1/2 cups warm Water (120 Degrees)
1/4 cup honey
1 stick (4 oz) melted butter
4 eggs at room temperature
1 teaspoon vanilla
1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix (including yeast packet)
1/2 cup cocoa powder
2 teaspoon baking powder
oil to deep fry
powdered sugar or toppings of choice

Yield approximately 20 to 24 doughnuts

Preheat heat oil to 350°.

Cut parchment paper into 24, 6-inch squares and spray with non-stick cooking spray.

Combine warm water, honey and yeast in mixing bowl set aside and allow to proof for several minutes. Add melted butter, eggs and vanilla. In a separate bowl mix together Pamela's Gluten-Free Bread Mix, cocoa powder and baking powder. Gradually mix the dry with the wet ingredients. The mixture should be the thickness of frosting. Using a pasty bag or plastic bag with 1/2-inch tip, pipe 3-inch diameter circles on to prepared parchment paper.

Set doughnuts in fryer paper side down and fry approximately 3 minutes on each side removing paper after flipping. If paper sticks to doughnut use a spatula to help free the paper. Place on cooling rack or paper towels to cool. Cover powdered sugar of topping of choice.

Chef's Notes: The doughnuts were an instant hit. Use high quality cocoa powder made with the Dutch process for a real rich chocolate flavor.

I also found doing a smaller circumference made a plumper doughnut overall. The amount of doughnuts I made from one recipe was around 50, but they were a petite size, like the powdered or frosted doughnuts of youth.

I used my grandmother's electric frying pan to keep the oil temperature right at 350° and it was roomy enough to do 3 or 4 at at time. The parchment paper comes off easily when the first side is done and the doughnut is ready to be turned.