Easy Mini Donuts (Doughnut Holes)

Easy Mini Donuts (Doughnut Holes)

Enjoy the convenience of using the vanilla donut mix from Cartems to create these delectable gluten-free mini donuts.

Dietary: Grain | Vegan | Vegetarian | Always Gluten-Free

Time: 10 Minutes

Makes: 20 mini donuts

INGREDIENTS

• 1 pkg (367 g) vanilla donut mix (Cartems)
• 1 cup can coconut milk (Haiku)
• 2 tablespoons apple cider vinegar (Bragg)
• Coating:
• 1/3 cup granulated sugar                                                                
• 2 teaspoons ground cinnamon

 Click to shop ingredients from our Gluten-Pantry

INSTRUCTIONS

1. Pour about 1/2-inch oil into a large pan and heat over medium heat to 355 degrees F. Meanwhile, prepare donut dough.
   
   
2. Whisk the coconut milk and apple cider vinegar in a large bowl. Add the donut mix and mix until combined.
   
   
3. At an appropriate temperature, take the portions of dough (using 2 tablespoons of cookie scope) and dip them into the hot oil. Leave space between donuts. Fry approximately for 2 minutes on each side. Mix sugar and cinnamon in a deep plate or bowl for the coating.
   
   
4. Transfer the donuts from the oil to a cooling rack lined with a paper towel using a skimmer.
   
   
5. Mix sugar and cinnamon in a deep plate or bowl for the coating. Roll donuts in sugar; repeat this process with the remaining donuts. Serve and enjoy!