Baking With Tito’s: Gluten-Free French Donuts
Really, who doesn’t like fried dough? Blackbird Bakery’s Donut & Fritter Blend is designed to make perfect gluten-free fried dough creations — from fried chicken and tempura to carnival funnel cakes and these easy-as-pie French style donuts.
Just add a little Tito’s Handmade Vodka for a light-as-air consistency and a respectable crunch (so don’t forget to keep a bottle in your pantry, as well as on your bar). All kinds of magic unfolds with Tito’s Handmade Vodka in the kitchen, and this recipe is a perfect example of that ineffable chemistry.
But don’t take our word for it; here’s the recipe, so you can try it yourself:
1 1/2 cup + 3 Tbsp Blackbird Bakery’s Donut & Fritter Blend
2 large eggs
1 tsp baking powder
5 Tbsp unsalted butter
5 Tbsp water
2 Tbsp half & half
1 3/4 tsp sugar + more for dusting
1/4 tsp kosher salt
2 tsp pure vanilla extract
2 cups high heat oil for frying
Heat oil to 350°F. Sprinkle the baking powder over the eggs and allow to sit for 5 minutes to activate; it should foam up nicely.
In a saucepan, combine the butter, water, half & half, sugar, and salt. Cook over medium heat until it boils. Add the Donut & Fritter Blend and stir vigorously. The dough is ready when you can see a film of butterfat lining the pan.
Pour the vanilla and Tito’s Handmade Vodka into the bowl of a stand mixer with the paddle attachment. Add the hot dough and mix on high to cool. Add the eggs and mix on high until you have a thick, smooth paste.
To fry up the French style donuts, you can be fancy and pipe them into the oil, or you can carefully scoop tablespoon-sized balls of dough into the hot oil. Fry for 2-3 minutes until the donuts are golden brown.
Roll the fritters in the sugar and serve warm. Drizzle chocolate sauce over the donuts if you wish.