When was the last time you had a really great fried cake donut? Before you were gluten free, you say? Yeah, me too...until NOW! Slightly crunchy on the outside with a soft cake-like interior, these gluten free buttermilk cake donuts will bring back the nostaglia of an old-fashioned donut!
In large bowl, sift together the flours, baking powder, baking soda, nutmeg, and salt.
In bowl of electric mixer (or large bowl if using handheld mixer) beat the egg and granulated sugar until creamy and pale in color, about 3 minutes. Add the buttermilk, melted butter, and vanilla and beat until well combined. Slowly add the flour mixture and beat just until the mixture comes together into a soft ball.
Cover and refrigerate the dough for 30 minutes to an hour, until firm. It is a slightly sticky dough.
Line baking sheet with parchment paper and pour oil to depth of two inches in deep fryer or heavy dutch oven. Heat oil over medium-high heat until thermometer reads 360 degrees.
On a well-floured surface, roll out dough to about ½-inch thick. Cut with donut cutter or large and small round cutters. You should get about 10 donuts and donut holes, rerolling scraps and repeating cutting. Place on baking sheet.
Carefully lower 2-4 donuts at a time into hot oil. Fry on first side for about 1 to 1 ½ minutes. Turn donuts over and fry on the other side for about another minute. Donuts should be deep golden brown.
Transfer donuts to cooling rack set over paper towels. Cool slightly and then dip in powdered sugar, cinnamon sugar, or chocolate glaze. Enjoy!!
Notes
For chocolate glaze, combine 1 ½ cups (172 g) powdered sugar, 4 tablespoon unsweetened cocoa powder, 3 tablespoon milk, and 1 teaspoon vanilla extract. Whisk until smooth.