We are snowed in here in Southwestern Ontario, so what better thing to do then make donuts! (Actually, I can think of a few things, but this was a good option :) ).
Mark and I's favourite Tim Horton's donut (doughnut?) is their Honey Cruller. At some of the other donut joints around, they are also called French Crullers. Since Mark's celiac diagnosis in December, we have both missed having these donuts. Okay, not me, since I eat them when I am at my place, but I do feel bad for him for not being able to eat them too.
This recipe comes from a great site called "The Art of Gluten Free Baking". Love this site! All the recipes have been good so far, and this one is excellent. I didn't totally follow the choux pastry recipe on her site, but I did like the beautiful photographs and step by step instructions. Her advice to use aluminum foil to transfer the crullers to the oil is genius.
As far as the choux pastry recipe goes, I used my regular recipe but substituted Jeanne's flour mix for the wheat flour. I've modified my regular recipe to use more of her mix, and I think the crullers need to cook until they are fairly well browned. A candy thermometer would help! If you don't have one, drop a 1 inch cube of potato into the oil, and if it starts bubbling around it and is softened but not browned in about 60 seconds then that should be about right. A thermometer really helps, though.
Mark's favourite picture of the crullers:
