GLUTEN-FREE DOUGHNUTS

Everyone can get their sugar fix with our colourful treats.

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.