Celebrating because we can... With doughnuts.

My roommate Laura knows all of the holidays... Ever. 

She informed me excitedly last week that this Monday was Canadian Thanksgiving. Normally that would include a pancake dinner with lots and lots of maple syrup. 

We decided that doughnuts and cider sounded better. 

Sour Cream Cake Doughnuts - Gluten Free

For the donuts:
• 2 cups all purpose gluten free flour
• 1/4 cup almond flour 
• 1 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 cup sugar
• 2 tablespoons palm shortening
• 2 large egg yolks
• 1/2 cup sour cream
• Canola oil, for frying
For the glaze:
• 3 1/2 cup powdered sugar, sifted
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/3 cup hot water

Beat the shortening, sugar, and eggs until thick and pale. 

In a seperate bowl combine the dry ingredients. 

Add to the mixer alternating with the sour cream in three batches. The dough will be sticky. 

Chill for an hour. 

Roll out the dough to about a 1/2 inch depending on how thick you want your doughnuts. Drop into hot oil ad fry on each side until golden. You will know your oil is ready if the doughnut rises immediately to float. 

For the glaze: 

Combine all ingredients and stir! Dip the doughnuts completely after that have cooled.