Crisp on the outside, light and moist on the inside, these doughnuts are comfort food through and through. Serve them warm with a generous sprinkling of confectioners' sugar, and you have a decadent breakfast or midnight snack.
Gluten-free variation: omit wheat flour and use 1 1/4 cups white rice flour, 3/4 cup sorghum flour, 1/2 cup oat flour, 1/4 cup millet flour, 1/2 cup potato starch, 1/2 cup corn starch. Use white rice flour or millet flour for work surface and baking sheets.
Martha Stewart Member
This donut uses yeast which makes it a yeast donut. A cake donut doesn't use yeast.