Gluten-free donuts

Here's how:

• 1

  Weigh the milk into a bowl and stir in the yeast. Then weigh out all the other ingredients, except for the fiber husk, and mix by hand with a whisk or electric mixer until the batter is smooth. Add the fiber husk while whisking. At this stage, the dough should be fairly loose. Cover the bowl with plastic wrap and let it rest in the refrigerator for 10–12 hours.

• 2

  Turn the dough out onto a work surface lightly dusted with rice flour. The dough may be a little crumbly, but just knead it together and then roll it out to about 2 cm thick. Cut out donuts using a drinking glass, about 7–8 cm in diameter. Cut a hole in the center using, for example, a pastry tip or an apple corer.

• 3

  Heat the oil to 160–180 °C.

  Note!

  • Keep an eye on the temperature with a thermometer—the oil heats up quickly!
  • Always keep a pot lid nearby so you can quickly put the lid on if needed!
• 4

  Fry 1 or 2 donuts at a time for 2–3 minutes per side, until they are golden brown. It’s better to fry them a little too long than not long enough, so they aren’t undercooked inside. Place them on newspaper or paper towels to drain.

• 5

  Once they've cooled slightly, you can eat them. Roll them in granulated sugar or glaze them first, if you like.