Donuts

JasmineAnnGardinerPhotographer_18. TNFE Recipes 7_067_w.jpg

Print This Recipe

Missing Donuts since you went Gluten Free? There is no need with our new Gluten Free Cinnamon Donut Recipe.

Makes 10

Ingredients

225g Anything But Ordinary Plain Flour

100g GF cornflour

1 level teaspoon psyllium husk powder

¼ teaspoon flaxmeal

2½ teaspoons baking powder

1 teaspoon bicarb soda

¼ teaspoon salt

150g coconut sugar

50g natural yoghurt

2 tablespoons milk

1 teaspoon apple cider vinegar

1 tablespoon vanilla extract

20g butter, softened

2 eggs

Oil for deep frying

Tablespoon of rice flour for rolling dough

120g caster sugar

2 teaspoons cinnamon

Method

In a jug measure the yoghurt, milk and apple cider vinegar. Whisk and set aside.

In a mixing bowl sieve the Anything But Ordinary Plain Flour, cornflour, psyllium husk powder, flaxmeal, baking powder, bicarb soda and salt and whisk together. Add the coconut sugar and whisk together.

Break the eggs into a mixing bowl and beat on medium speed for a few minutes until light and fluffy. Add the yoghurt mix, vanilla, butter and flour mix all at once and beat on medium low speed for one minute. Scrape the beaters, combine the dough into a ball in the bowl and leave to sit for 10 minutes.

Preheat the oil for deep frying to 180 degrees Celsius.

In a shallow bowl mix the caster sugar and cinnamon and set aside.

Lightly sprinkle rice flour on a work surface and rub into your hands. Scrape out the dough which should be soft and sticky. Roll into a well formed ball using only the palms of your hands until coated in rice flour. Put more rice flour under the ball to prevent sticking then pat it out in a circular shape about 10mm thick and cut out 6 donuts using a 7.5cm donut cutter. Repeat with the off-cuts of dough to make in total 10 donuts (and 10 donut holes from the centre ring).

Into the hot oil, using a flat metal spatula (any gaps or holes will mark the dough and change the finished appearance), gently lower the donuts, one at a time. They will float to the surface and puff. Cook for 45 seconds then flip over using a slotted spoon and cook another 45 seconds before removing with a slotted spoon to a paper towel lined plate. They will have risen with a crunchy light brown crust when done. Do the same with the donut balls. The surface area of the oil will determine how many donuts you cook at the same time. Make sure the oil maintains its correct temperature and set a timer so you can repeat every 45 seconds.

Coat the donuts and donut holes in the cinnamon sugar and eat fresh and warm. Once cold they can be stored in a covered container for a day and when ready to serve, just warm for a short time in the microwave or wrap in foil and heat in the oven.

Print The Recipe