Old Fashioned Sour Cream Donuts (Gluten Free)

These will make your kitchen smell just like a bakery, and can be kept in the fridge in an airtight container for up to 2 days; just reheat before serving.
(makes 15-18 donuts)

Donuts:
1 cup white rice four, plus more for dusting work surface
1/2 cup tapioca starch/flour
1/2 cup potato starch (not potato flour)
1&1/2 t. baking powder
1 t. sea* salt
1/2 t. ground nutmeg
2 T. unsalted Kerrygold* butter or non-hydrogenated shortening, room temp.
1/2 cup granulated sugar
2 large egg yolks
1/2 cup sour cream
Canola oil, for frying

Glaze:
1 cup confectioners' sugar
3 T. whole* milk
1/2 t. pure vanilla extract
1/4 t. sea* salt

In a med. bowl, combine rice flour, tapioca starch, potato starch, baking powder, salt, and nutmeg. In a large bowl, beat butter and sugar together until sand-like. Add egg yolks, one at a time, mixing until evenly distributed. Add dry ingredients and sour cream and milk and mix until combined.
Scoop dough into a big ball in the center of the bowl and cover with plastic wrap. Refrigerate 1 hour. Dust a clean work surface with gluten-free flour. Drop chilled dough on floured surface, and roll it out to 1/2" thickness using a floured rolling pin. Use a donut cutter or two different size biscuit cutters to cut out donuts. Save the holes to fry separately. Roll remaining dough scraps back into a ball and re-roll to 1/2" thickness. Cut out donuts, repeating the process until all dough is used. If donut cutter sticks, dip it in gluten free flour and try again. Pour 2" of oil into an electric fryer and heat to 325. If you don't have an fryer, pour 2" of oil into a deep heavy pot, and attach a deep-fry/candy thermometer to monitor temp. Gently lower 2-4 donuts or donut holes, one at a time into preheated oil Fry 2 min. or until golden brown. Using a slotted spoon, carefully flip donuts or donut holes over. Fry 2 more min. or until golden brown. Remove donuts or donut holes and drain on a paper towel-covered plate. Repeat until all donuts and donut holes are cooked.
To make the glaze, whisk together confectioners' sugar, milk, vanilla, and salt in a small bowl until smooth. To remove stubborn lumps, microwave glaze for 30 sec. and stir. Dip tops of each donut into glaze and transfer to a wire rack placed over a rimmed* sheet pan. Let sit 15 min. or until glaze sets.
For Egg-free sour cream donuts, omit 2 egg yolks. Add 1 T. arrowroot powder or cornstarch to the dry ingredients. Combine 2 t. golden flax meal with 3 T. hot unsweetened applesauce and 1 T. hot water; let cool.

"Winners pay attention to what they eat."

Happy Friday, Friends!!!!

Love,

Machete Milletti