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Irish Cream Glazed Doughnut Holes

Irish Cream Glazed Doughnut Holes
Irish Cream Glazed Doughnut Holes
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Craving a sweet glazed doughnut hole? Well now you won't have to deny yourself any longer because these Irish Cream Glazed Doughnut Holes are 100 percent gluten free. Because you make these gluten free doughnuts in the comfort of your own kitchen, you can guarantee that they'll be safe for your family to enjoy. There's no worry about cross contamination when you're in control!
The secret to these doughnuts is that they're made with Blends by Orly's Manhattan Blend. This means that you won't have to worry about purchasing a dozen different gluten free flours before finding one that works with this recipe. Instead, you just need to pick up one flour blend!


  • 1/3 cup + 4 tablespoons luke-warm milk (about 90 degrees F)
  • 1 teaspoon dry yeast
  • 2 tablespoons + 1 tablespoon water
  • 1 tablespoon butter, melted
  • 1 large egg
  • 1/4 cup granulated white sugar
  • 1 1/2 cup Blends by Orly Manhattan Blend
  • 1/2 teaspoon salt
  • 2 1/2 cups canola oil, for frying
  • 1 1/2 cup powdered sugar
  • 1 - 2 tablespoons Irish creme Liquor, like Bailey's
  • 1 - 2 tablespoons whole milk


To Make the Glaze

  1. Sift powdered sugar into a medium bowl. Add in one tablespoon of Irish crème liquor and one tablespoon of milk and stir. Slowly add in even amounts of liquor and milk until glaze is thin and runny but thick enough to coat the back of a spoon. Cover and set aside.  

To Make the Doughnuts

  1. Combine milk and yeast in the bowl of a stand mixer and let sit for 5 minutes. In a large bowl, combine Manhattan Blend, sugar, and salt.

  2. Heat water and butter in the microwave until butter melts.

  3. In the stand mixer bowl with a paddle attachment, combine egg, water mixture, flour mixture, and yeast mixture and mix on medium speed until incorporated, about 5 minutes.

  4. To make the doughnut holes, heat four inches of oil in a large, heavy bottomed pot. Make sure the oil is at least two inches from the top of the pot. Heat oil to 350 degrees F and check with a deep fry thermometer. Place a paper towel lined baking sheet nearby. 

  5. Using a tablespoon or melon baller, scoop balls of dough into the oil, making sure not to overcrowd the pan or splash the oil. Fry for about two minutes or until they are golden brown and puff up a bit. Remove with slotted spoon onto paper towel lined cookie sheet and repeat with remaining batter.

  6. Set up a cooling rack over parchment paper. Let doughnuts cool for a minute and then dip into glaze and place on cooling rack.

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