This gluten-free doughnut recipe is vegan too! Make sugary, deep-fried seaside doughnuts for everyone.
Course: Dessert, Snack
Cuisine: Gluten-Free, Vegan
Dry donut ingredients:
1sachet of fast action dried yeast
Flegg yolk ingredients:
3tsbp. Rapeseed oil
Doughnut mylk ingredients:
1cupvegan mylkI use soya
Foam Egg ingredients:
1tsp.Apple cider vinegar
1tsp.Gluten-free baking powder
For the cinnamon sugar:
200ggolden caster sugar
Start by sifting the dry doughnut ingredients (the flours, yeast, sugar and salt) together into a bowl
Prepare the ‘flegg yolks’ (I know its a gross name, but stick with me):
Whisk together all the ingredients, except the oil
Microwave on high for two minutes and whisk again. Then repeat the microwave/whisk process another two times (so it’ll be microwaved for 6 minutes total
After the final microwave, whisk in the oil, and set your fleggs to one side
Prepare the doughnut mylk:
Take a small saucepan and slowly heat the soya milk, with the vanilla extract and cinnamon stick
Heat until the mylk is just beginning to simmer, then remove the cinnamon stick and turn off the heat
Prepare the Foam Egg:
Mix the vinegar and baking powder in a small bowl - it should start to foam immediately.
Make the doughnut dough
Bring back your bowl of flours, and add the mylk, 6 tsbp. Flegg yolk, all the foam egg and the butter. Mix with a spoon, then knead into a dough.
Cover the bowl of dough and set to one side to rise for 1-2 hours (or in the fridge overnight.
Once the dough has risen, roll it out and cut into doughnut shapes (that is, circles - these being seaside-style doughnuts, not American cake-style doughnuts, they don’t need a hole in the middle, but should be more like circular ‘buns’ in shape).
Put all your cut doughnuts on a tray, cover with a cloth and rise in a warm spot for a further 40 minutes.
While the doughnuts are rising, take the time to prepare your cinnamon sugar, so the hot donuts can be thrown straight in out of the fryer - just mix the sugar and cinnamon together in a low bowl (a large pasta bowl or small pie-dish should do the trick).
Now comes the fun part: heat a large pan with a few inches of oil (enough for each donut to be fully submerged(, and delicately drop the donuts in, frying until crispy & golden. Remove from the fryer with a slotten spoon, drain for a minute or so on some kitchen paper, then toss straight into the cinnamon sugar until they’re coated.
Gluten-free doughnut recipe from <a href="https://www.eatsleeds.co.uk/recipes/gluten-free-doughnut-recipe/">EatsLeeds</a>