Cake Style Doughnuts (Gluten-Free)

Melt butter and white chocolate together in microwave (about 2 min. on 50% power).

Whisk milk and yogurt in medium bowl until well blended then add butter, chocolate, and eggs.

Whisk dry ingredients in a large bowl, or stand mixer bowl if you have one.

Combine the wet and dry ingredients in the large bowl or stand mixer and mix until the ingredients are fully mixed. Do not worry about over mixing there is no gluten to become stiff so over mixing or over kneading is not an issue.

Let the dough rest for at least 20 min.

Heat a little over an inch of oil in a pot or cast iron skillet to 350 degrees or so.

While dough is heating dust a surface with ATK flour to roll out the dough. The dough needs to be between 1/3 and ½ inches in thickness (I find the dough too sticky to roll so I just press it with my hands until it is the right thickness, no gluten so pressing it will not affect the results). Use what you have to cut the doughnuts (I use a Cup to cut the large circle and the cap to the syrup for the small circle). Keep the dough from the small circles for doughnut holes.

Drop each doughnut in the oil (only a few at a time) cook until golden brown and don’t forget to flip halfway through the cooking. They will only need a min or 2 per side. Then move to cooling rack to cool.

All done use whatever glaze you like or just powered sugar if you like.