• Preheat oven to 350 degrees.
• Boil the water in sauce pan with ½ cup of sugar for about 3 minutes. Allow to cool.
• In your stand mixer blend the other ½ cup of sugar with the butter and melted coconut oil.
• Add the milk, and add the cooled water sugar mixture (the mixer should be going the entire time)
• Add the eggs, vanilla, salt, baking soda, baking powder, xanthan gum, and GF all-purpose flour.
• Beat on medium for about 5 minutes, scraping the sides halfway though, until your batter has almost a pudding like consistency.
• Fold in your sprinkles last.
• Pour into your greased donut pan (coconut oil is the best to grease with). Bake 12-14 minutes or until a toothpick comes out clean.
• Allow donuts to cool for 10 minutes, and then gently remove them from the donut mold by taking a butter knife and lifting the edges of the donut until it pops out effortlessly.
• Transfer donut to a cooling rack for at least 20 minutes before frosting. DO NOT FROST THE DONUTS UNTIL YOU ARE READY TO EAT THEM. If you are baking these the night before, frost them right before serving. Enjoy!

Strawberry Glaze

• Puree the strawberries in a blender.
• Add to the puree the powdered sugar, corn syrup, and salt. Mix well.
• Drop the donut into the bowl and take out with your finger being careful not to rub off the frosting.
• Lay donut frosting side up on a piece of parchment paper one-by-one.