Just so you know... these still taste good, good texture, on the THIRD DAY. Pretty amazing for gluten free!
I had two favorite Dunkin Donut doughnuts as a kid. Chocolate frosted, chocolate cake doughnut and honey glazed chocolate. I did enjoy the occasional strawberry frosted raised doughnut but, in a family of mostly men, I usually got the pink doughnut when I had slept over at a friends house.
Here is my double chocolate glazed doughnut that, as you may know, I fry on my deck!
3-1/2 cups GF baking mix
2 tablespoons cocoa powder
2 teaspoons baking powder
Dash of salt
Combine above in medium bowl.
1/4 cup margarine, cut into pieces
2/3 cup Very Vanilla Soymilk
2 tablespoons semi sweet chocolate chips
Combine the above in small saucepan until completely melted on low heat, stirring constantly.
1 cup sugar
2 egg replacer eggs
Combine above in large bowl.
Alternately add the baking mix combo and Soymilk combo to the sugar and egg replacer, mixing completely after each addition. Your dough should be soft but not sticky. If it is sticky, slowly add more baking mix until your finger comes away clean when pressed into batter.
Cover and chill until firm (about 30 minutes or more if you'd like).
Fry in preheated 375 degree oil for about 3-4 minutes. I let them go for about 2 minutes after floating.
1/4 cup boiling water
1/2 cup sugar
Pour the sugar into the water and stir until dissolved. Roll hot doughnuts in sugar mixture. Cool, dip again in sugar mixture and enjoy.