Make festive gluten-free peppermint doughnut holes with tender centers, crisp golden exteriors, and a sweet peppermint sugar coating.
Soft and tender inside with a lightly crisp exterior, these Festive Gluten-Free Peppermint Doughnut Holes are coated in sweet peppermint sugar for an irresistible seasonal treat. The refreshing mint flavor and cheerful sugar coating make these bite-sized doughnuts perfect for Christmas brunch, holiday parties, cookie exchanges, dessert platters, and cozy winter mornings.
A balanced combination of white rice flour, potato starch, and tapioca starch gives the doughnut holes a tender texture without using a commercial flour blend. Xanthan gum helps bind the dough, while buttermilk adds moisture and richness. A touch of nutmeg or cinnamon brings warmth to the peppermint flavor without overpowering it.
The doughnut holes are fried in small batches until golden brown, briefly drained, and rolled in peppermint sugar while still warm. Serve them with coffee, tea, hot chocolate, or a peppermint mocha for a festive homemade treat.
Directions
Step 1: Prepare the Peppermint Sugar
Place the granulated sugar in a medium bowl. Add the peppermint extract and stir thoroughly until the flavoring is evenly distributed. If desired, add 2 to 3 drops of natural red food coloring and mix until the sugar has a light, festive color.
Spread the peppermint sugar on a baking sheet or large plate. Allow it to dry while you prepare the doughnut dough.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the white rice flour, potato starch, tapioca starch, granulated sugar, baking soda, baking powder, salt, xanthan gum, and nutmeg or cinnamon.
Continue whisking for about 1 minute to distribute the starches, leavening ingredients, xanthan gum, salt, and spice evenly throughout the flour mixture.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together the egg, buttermilk, vegetable oil, and peppermint extract until the mixture is smooth and fully combined.
Step 4: Make the Dough
Pour the wet ingredients into the dry ingredients. Mix with a handheld mixer on medium-high speed or a stand mixer on medium speed until a thick, sticky dough forms.
The finished dough should be soft but workable. Avoid adding excessive flour, which could make the doughnut holes dry or dense.
Step 5: Shape the Doughnut Holes
Generously dust a clean work surface with white rice flour. Transfer the dough to the floured surface and lightly dust the top with additional white rice flour.
Pat the dough into a rectangle approximately 1/2 inch thick. Use a small round cutter, biscuit cutter, or the rim of a small glass to cut the dough into circles.
For a more traditional doughnut-hole shape, pinch off small portions of dough and gently roll them into balls. Keep the pieces similar in size so they cook evenly.
Gather and reshape the remaining dough until all of it has been used. Arrange the shaped doughnut holes on a lightly floured baking sheet while you heat the frying oil.
Step 6: Heat the Frying Oil
Fill a deep fryer or heavy-bottomed pot with oil according to the manufacturer’s recommendations. Heat the oil to 375°F.
Use a deep-fry thermometer to monitor the temperature if you are frying the doughnut holes in a pot.
Maintaining the correct temperature helps the centers cook through while keeping the exteriors from becoming overly dark or greasy.
Step 7: Fry the Doughnut Holes
Carefully lower a few doughnut holes into the hot oil. Do not overcrowd the fryer or pot because adding too many pieces at once can lower the oil temperature.
Fry the doughnut holes for approximately 1 minute, then carefully turn them. Continue frying until every side is golden brown and the centers are cooked through, approximately 2 to 3 minutes total, depending on their size.
Adjust the heat as needed between batches to keep the oil close to 375°F.
Step 8: Drain the Doughnut Holes
Use a slotted spoon or heat-safe spatula to remove the cooked doughnut holes from the oil. Transfer them to a paper towel-lined plate and allow them to drain briefly.
Let the frying oil return to 375°F before adding the next batch.
Step 9: Add the Peppermint Sugar Coating
While the doughnut holes are still warm, roll them in the prepared peppermint sugar until evenly coated. The warmth of the freshly fried doughnuts helps the flavored sugar adhere to the surface.
Continue frying, draining, and coating the remaining doughnut holes in small batches.
Step 10: Serve
Serve the gluten-free peppermint doughnut holes warm for the best flavor and texture. Pair them with coffee, tea, hot chocolate, or a festive peppermint latte.
Notes
Keep the frying oil close to 375°F. Oil that is too cool can make the doughnut holes greasy, while excessively hot oil may brown the outsides before the centers are fully cooked.
Cut or shape the dough into evenly sized pieces so the doughnut holes finish cooking at approximately the same time.
If you prefer a stronger peppermint flavor, increase the peppermint extract in the dough to 1 1/2 teaspoons.
For extra holiday flair, drizzle the cooled doughnut holes with a simple vanilla glaze and garnish them with crushed gluten-free peppermint candies.
When preparing this recipe for someone with celiac disease or gluten sensitivity, check that all packaged ingredients, including the flours, starches, xanthan gum, baking powder, peppermint extract, food coloring, and candies, are appropriately labeled gluten-free. Prevent cross-contact by using clean equipment, utensils, preparation surfaces, and frying oil.
Store leftover doughnut holes in an airtight container at room temperature for up to 2 days.
Add these peppermint doughnut holes to a holiday dessert platter with gluten-free sugar cookies, chocolate truffles, and peppermint bark for a colorful seasonal assortment.
