Creamy with a yellow hue, millet flour is the basis for this decadent, gluten-free version of a classic chocolate-glazed cake donut.
- 2 1⁄4 cups millet flour, plus more for dusting
- 1⁄4 cup plus 2 tbsp. potato starch
- 1⁄4 cup tapioca starch
- 1⁄4 tsp. ground cinnamon
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1⁄2 tsp. xanthan gum
- 1⁄4 tsp. freshly grated nutmeg
- 1⁄4 tsp. baking soda
- 1⁄2 cup plus 2 tbsp. unsalted butter, softened
- 1⁄3 cup sugar
- 1 egg
- 1 tsp. vanilla extract
- 1⁄2 cup buttermilk
- Canola oil, for frying
- 2 oz. semisweet chocolate, finely chopped
- 1 cup confectioners’ sugar
- 2 tbsp. milk
- Whisk flour, starches, 1 tsp. cinnamon, baking powder, ½ tsp. salt, xanthan, nutmeg, and soda in a bowl; set aside. Beat ½ cup butter and sugar in the bowl of a stand mixer fitted with a paddle attachment until fluffy, 1 minute. Add egg and ½ tsp. vanilla; beat until smooth. Alternate adding flour mixture with buttermilk, beginning and ending with dry ingredients. Mix until a soft dough forms; let rest 10 minutes.
- Heat 2″ oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. On a lightly floured surface, pat dough into a 9″ round about ½” thick. Using a floured 3″ donut cutter, cut out donuts; gather and reuse scraps. Working in batches, fry, flipping once, until puffed and golden, 3-4 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack; let cool completely.
- Whisk remaining cinnamon, salt, and vanilla, plus chocolate and confectioners’ sugar, in a bowl; set aside. Bring remaining butter, milk, and 1 tbsp. water to a boil in a 1-qt. saucepan over high heat. Pour over chocolate mixture; let sit 2 minutes without stirring. Whisk until smooth and dip tops of donuts in glaze. Return to rack until glaze is set.