½cupsweet rice flourI like the Koda Farms Mochiko flour
⅛cup potato starch
⅛cuptapioca flour
⅜tsp xanthum gum
1cupflour
½cupsugar
¼tspbaking soda
1tspbaking powder
½tspsalt
½tspnutmeg
¼cupbuttermilkplus 2 tbsp
2tbspbuttermelted and cooled
1eggplus 1½ tsp yolk
5cupsCrisco
Sugar Mixture
½cupgranulated sugar
½tspcinnamon
Instructions
Sugar and Cinnamon Mixture
Place the sugar and cinnamon on a plate and set them aside.
Make the Dough
Melt butter and allow to cool.
Using a stand mixer with the paddle attachment, mix rice flour, potato starch, tapioca flour, xanthan gum, flour, sugar, baking soda, baking powder, salt, and nutmeg.
Mix buttermilk, cooled melted butter, and egg plus yolk.
Slowly add milk mixture to flour mixture.
Mix on medium speed until all ingredients are thoroughly mixed.
The dough is on the sticky side, but that is good.
Shaping Donuts
Cut small squares of parchment paper for the donuts.
Take about 1 teaspoon of dough and shape it into a small ball. Next, make five more balls, and attach them into a circle. You'll want to make sure they stick together.
Trim the parchment paper.
Cooking OIl
Place Crisco in a medium size pan. Turn the stove on to a low heat setting.
When oil is melted and looking hot, place a tiny bit of dough in the oil to test the temperature.
If the dough turns golden quickly, the temperature is too hot. Turn down the heat and wait to add donuts. If it barely cooks the test dough, turn up the heat.
Cooking Donuts
Once the oil is at the right temperature, place the donut and parchment paper on a slotted spoon. Slip the donut into the hot oil.
Once the donut is golden in color, flip it over and cook the other side.
If the oil is too hot, the donuts will brown too quickly. Turn down the heat if you have this happen.
Coat Donuts
Remove the donut and place it on the sugar and cinnamon mixture. Coat all sides of the donut.