The lure of a doughnut is hard to resist even when you’re on a diet, but if you’re going gluten-free, it doesn’t necessarily mean you have to pass up on the timeless ring-shaped confectionary entirely. The fried dough prepared here comes with a crisp outer layer that’s heavenly dipped in sugar while warm, and an airy, chewy and cakey bread with a subtle sweetness. A quick and simple recipe, a fast track to a decadent treat.
Ingredients
- 3 cups (405 g) gluten-free plain flour
- ½ cup (75 g) 100 per cent corn cornflour
- ½ cup (90 g) white rice flour
- ½ cup (65 g) gluten-free self-raising flour
- 2 tsps (7 g) dried yeast
- ¼ cup (55 g) caster sugar
- 3 eggs
- 185 g butter, melted
- 1 tsp vanilla essence
- 1½ cups (375 ml) milk
- Cooking oil spray
- Vegetable oil, for deep frying
- 1 tsp ground cinnamon
- 1 tbsp caster sugar, extra
Steps
Combine sifted flours, yeast and sugar in a large bowl.
Beat eggs, butter, vanilla and 1 cup (250 ml) of milk in a large bowl of electric mixer, on medium speed for 3 mins. Add remaining milk and the flour mixture, 1 cup at a time, beating until combined and smooth.
Spoon mixture into a large piping bag fitted with a plain 2 cm piping tube.
Pipe mixture onto baking-paper-lined oven trays, into 7 cm circles. Spray doughnuts with cooking oil spray. Cover with plastic wrap; stand in a warm place for 40 mins or until doubled in size.
Heat oil in a large, deep frying pan to 180 C. Using a pair of scissors; cut the baking paper into squares around the doughnuts. Pick up the doughnuts with baking paper and gently place, one at a time, upside-down into the hot oil (baking paper will fall off as the doughnut cooks, remove baking paper from oil with tongs). Cook for 3 mins on each side or until golden brown. Remove from oil using a slotted spoon; drain on paper towel.
Toss hot doughnuts in combined cinnamon and extra sugar; serve immediately.