Gluten-Free Doughnut Holes ( Gluten-Free Doughnuts)

• 1 cup water
• 1/2 cup butter (1 stick of butter) or 1/2 cup margarine (1 stick of butter)
• 1 cup potato starch
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 4 eggs
• oil (for deep frying)
• cinnamon sugar, for dusting

1. Heat oil in a deep fryer (375u0b0F ). You will need at least one -two inches deep of oil. Whilst the oil is heating, prepare the doughnut recipe. Do not leave the heating oil unattended.
2. Using a saucepan, heat the water and butter until boiling point is reached. Remove the saucepan from the heat.
3. Dump in the potato starch, sugar and salt. Stir until the mixture forms a ball and has pulled away from the sides of the saucepan. (Much like making a choux pastry).
4. With an electric mixer, add in the eggs -one at a time. Beat well between adding each egg.
5. Drop the batter into the heated oil by small rounded teaspoonfuls, a few at a time. The doughnut holes will puff up as they are cooking to about 1 1/2 inches. Turn them throughout cooking to brown evenly. They'll take approx 5 minutes to cook. Remove from the heat and drain on paper towels.
6. While still warm shake them in a plastic bag with cinnamon sugar (2 tablespoons of sugar to 1/2 teaspoon of cinnamon).

water, butter, potato starch, sugar, salt, eggs, oil, cinnamon sugar

Taken from www.food.com/recipe/gluten-free-doughnut-holes-295554 (may not work)