Maasa From Mali (Gluten Free Pancake Doughnuts)

• 2 cups whole milk
• 1/4 cup boiling water
• 2 tablespoons sugar
• 2 teaspoons active dry yeast
• 2 cups millet flour
• 2 cups brown rice flour
• 1 tablespoon baking powder
• vegetable oil, for frying
• confectioner's sugar, for dusting

1. First, add boiling water to 1/2 cup milk. Then add in the sugar and yeast. Set aside for a few minutes until frothy.
2. Next, whisk together millet flour, brown rice flour, and baking powder.
3. Now, combine the yeasty milk mixture with the flour mixture. Add the remaining 1 1/2 cups milk, a little at a time, stopping when you reach a thick batter. Now, let the batter sit in a cozy, warm spot... covered ... for about 30-45 minutes.
4. Pan fry the Maasa by the spoonful in a thin layer (about 1/8?) of hot oil until golden brown. Turn once. (Note - maasa have a tendency to soak up oil, so you may have to play around with how much you want, be sure to reapply the oil as it "disappears" - I prefer a thin sheen myself).
5. Drain the crispy-on-the-outside-soft-on-the-inside Maasa on paper towels and dust with a heavy coating of powdered sugar. Serve immediately.

milk, boiling water, sugar, active dry yeast, millet flour, brown rice flour, baking powder, vegetable oil, s sugar

Taken from food52.com/recipes/16994-maasa-from-mali-gluten-free-pancake-doughnuts (may not work)