• 1 packet yeast

• 1/8 cup warm water

• 3/4 cups lukewarm milk (scald then cool)

• 1/4 cups sugar

• 1/2 teaspoon salt

• 1 egg

• 3 tablespoons shorting

• 2 1/2 cups Tritamlyl flour divided

• 1 1/2 teaspoons xanthum gum
  vegetable oil
  

Combine 1 cup flour with 1 1/2 teaspoons xanthum gum,
Set aside dissolved yeast in warm water . In a 2 1/2-quart bowl
add milk, sugar, salt, eggs, shortening and 1 cup of flour with xanthum gum mixed.
Beat on low speed scraping bowl constantly (30 seconds).
Beat on medium speed scraping bowl occasionally (2 minutes).
Stir in remaining flour until smooth.
Turn dough onto well floured surface.
Roll around lightly to coat with flour.
Gently roll dough 1/2 inch thick with floured rolling pin.
Cut wit floured doughnut cutter.
Cover and let rise until doubled (40-50 minutes).
Heat the vegetable oil in a deep fat fryer to 350F.
Slide doughnuts into the oil with a wide spatula
turn doughnuts as they rise to the surface.
Fry until golden brown
about1 minute on each side.
Remove carefully from oil (do not prick surface) drain.
Dip the doughnuts into creamy glaze set on rack
when slightly cooled
spread chocolate glaze on top
doughnuts may be dipped into sprinkles or other toppings after chocolate glaze is applied.

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