This recipe uses only 1/2 a cup of the lemon sugar, but you can find uses for the rest, no problem. It tastes delicious in tea, or topping some muffins with. Anywhere where you'd like a light lemony flavour added (or, save it for a second batch of Lemon Blueberry Doughnut Holes).
Author: Jeanine Friesen
Recipe type: Dessert
Place 1/2 cup granulated sugar in a food processor. Add the zest of one large (or two small) lemons. Pulse until it is a finer sugar, and the lemon zest is very fine. Remove from food processor and stir in an additional 1/2 cup of granulated sugar. Store in an air-tight container in the fridge.
1 large egg, beaten
1 cup buttermilk
2 tablespoons butter, melted
2 1/2 cups all-purpose Gluten-Free Flour (see Note)
1/2 cup lemon sugar (see recipe above)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon xanthan gum
1/2 cup dried blueberries (I did make these with 1 cup fresh blueberries as well, the moisture in the blueberries will make the oil splatter, a lot. Much safer to use the dried blueberries)
Additional 1/2 cup granulated sugar, to coat the doughnut holes after frying (optional)
Combine egg, buttermilk, and melted butter in a large bowl. Mix well with a wire whisk or fork.
Combine dry ingredients in a separate bowl and add to the wet. Mix by hand with a large spoon. Fold in the dried blueberries.
I like to use my small cookie scoop to make the doughnut holes, they give a nice 1" size doughnut hole, perfect bite size snack. Dip the cookie scoop in the hot oil before scooping helps the dough to not stick in the scoop.
Fry in 1 to 3 inches of very hot oil (375 degrees F) until brown on one side. Using a metal slotted spoon, turn doughnut holes over and brown on second side (they will flip on their own if the oil is deep enough, and the pot isn't too crowded, you just want to make sure they brown all the way around).
While doughnuts are still warm, toss in granulated sugar to coat. Serve warm.
The all-purpose gluten-free flour mix that I use is from Cybele Pascal. It is as follows: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2011/03/gluten-free-lemon-blueberry-doughnut-holes.html