Basic doughnut recipe

MAKES 16 PREP AND COOK TIME 1 HOUR 30 MINUTES (+ STANDING TIME)

3 cups (405g) gluten-free plain flour ½ cup (75g) 100% corn 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

185g butter, melted

1 teaspoon vanilla essence

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

2 teaspoons ground cinnamon

¼ cup (55g) caster sugar, extra 1 Combine the sifted flours, yeast and sugar in a large bowl.

2 Beat eggs, butter, essence and 1 cup (250ml) of milk in the large bowl of 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 into 7cm circles onto baking paper-lined oven trays. 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 (use a deep-frying thermometer to get an accurate temperature). 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 combined cinnamon and extra sugar and serve immediately. Doughnuts are best eaten just after they are cooked. The doughnuts will firm on standing, so microwave on HIGH (100%) in 10-second bursts until warm and soft. Suitable to freeze. Not suitable to microwave.