GLUTEN-FREE DOUGH­NUTS

Every­one can get their sugar fix with our colour­ful treats.

The Australian Women’s Weekly Food Magazine - - Contents -

1.GLUTEN-FREE DOUGH­NUTS PREP + COOK TIME 1 HOUR 20 MIN­UTES (+ PROV­ING) MAKES 16

3 cups (400g) gluten-free plain flour ½ cup (75g) corn­flour

½ cup (90g) white rice flour

½ cup (65g) gluten-free self-rais­ing flour 2 tea­spoons (7g) dried yeast

¼ cup (55g) caster sugar

3 eggs

180g but­ter, melted

1 tea­spoon vanilla essence

1½ cups (375ml) milk cook­ing oil spray veg­etable oil, to deep-fry

1 tea­spoon ground cin­na­mon

1 ta­ble­spoon caster sugar, ex­tra

1 Com­bine sifted flours, yeast and sugar in a large bowl.

2 Beat eggs, but­ter, vanilla and 1 cup (250ml) of the milk in a large bowl with an elec­tric mixer on medium speed for 3 min­utes. Add re­main­ing milk and the flour mix­ture,

1 cup at a time, beat­ing un­til com­bined and smooth.

3 Spoon mix­ture into a large pip­ing bag fit­ted with a plain 2cm pip­ing tube.

4 Pipe mix­ture onto two oven trays lined with bak­ing pa­per, into 7cm cir­cles. Spray dough­nuts with cook­ing oil spray.

Cover with plas­tic wrap; stand in a warm place for 40 min­utes or un­til dou­bled in size.

5 Heat oil in a large deep fry­ing pan to 180°C (see tip). 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 min­utes on each side or un­til golden brown. Re­move from oil us­ing a slot­ted spoon; drain on pa­per towel.

6 Toss the hot dough­nuts in the com­bined cin­na­mon and ex­tra sugar. Serve im­me­di­ately.

CUS­TARD-FILLED DOUGH­NUTS PREP + COOK TIME 1 HOUR 25 MIN­UTES (+ PROV­ING & COOL­ING) MAKES 16

Fol­low the gluten-free dough­nuts recipe (left) to the end of step 3. Hold­ing the pip­ing bag di­rectly over the top of oven tray lined with bak­ing pa­per, squeeze un­til bat­ter makes a 5cm round; re­peat to make 16 in to­tal. Us­ing a wet fin­ger­tip, pat down any peaks on top. Con­tinue fol­low­ing recipe to the end of step 5, cook­ing for an ex­tra 5 min­utes. Toss hot dough­nuts in ½ cup (80g) sifted gluten-free ic­ing sugar; cool. Fill a large pip­ing bag fit­ted with a 1cm plain pip­ing tube with 1⅔ cups (410ml) gluten-free dou­ble-thick french vanilla cus­tard. Pierce the top of each dough­nut with the pip­ing tube and gen­tly pipe cus­tard di­rectly into the dough­nut un­til it starts to squeeze out of the top.

LEMON-GLAZED DOUGH­NUTS PREP + COOK TIME 1 HOUR 20 MIN­UTES (+ PROV­ING, COOL­ING & STAND­ING) MAKES 16

Fol­low the gluten-free dough­nuts recipe (left) to the end of step 5. Sift 2 cups (320g) gluten-free ic­ing sugar into a medium bowl. Add ¼ cup (60ml) lemon juice; stir un­til smooth. Dip cooled dough­nuts, up­side-down, into lemon glaze. Trans­fer to a wire rack. Stand un­til set.

JAM-FILLED DOUGH­NUTS PREP + COOK TIME 1 HOUR 25 MIN­UTES (+ PROV­ING) MAKES 16

Fol­low the gluten-free dough­nuts recipe (left) to the end of step 3. Hold­ing the pip­ing bag di­rectly over the top of oven tray lined with bak­ing pa­per, squeeze un­til bat­ter makes a 6cm round; re­peat to make 16 in to­tal. Con­tinue fol­low­ing recipe to the end of step 5, cook­ing for an ex­tra 5 min­utes. Toss hot dough­nuts in ½ cup (110g) caster sugar; cool slightly. Fill a large pip­ing bag fit­ted with a 1cm plain pip­ing tube with 1⅔ cups (540g) sieved rasp­berry jam. Pierce the top of each dough­nut with the pip­ing tube and gen­tly pipe jam di­rectly into the dough­nut un­til it starts to squeeze out of the top.

CHO­CO­LATE-GLAZED DOUGH­NUTS PREP + COOK TIME 1 HOUR 25 MIN­UTES (+ PROV­ING & STAND­ING) MAKES 16

Fol­low the gluten-free dough­nuts recipe (left) to the end of step 5.

Melt 80g but­ter and 120g dark cho­co­late in a small pan over low heat, stir­ring, for 3 min­utes or un­til smooth. Stir in 2 cups (320g) gluten-free ic­ing sugar and ap­prox­i­mately ⅓ cup (80ml) water to make a smooth, runny glaze. Cool glaze for 5 min­utes or un­til thick­ened slightly. Dip warm dough­nuts, up­side-down, into cho­co­late glaze. Trans­fer to a wire rack. Stand un­til set.

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