500g of Odlums Self Raising Gluten Free Tritamyl Flour
20g of caster sugar
7g of fast action yeast
2 pinches of salt
300ml of milk
2tsp of baking powder
50g of melted butter
50g of caster sugar for dusting the doughnuts
Oil for deep frying
For decorating
Nutella
Odlums mini marshmallows
How to:
To make the doughnuts, place the gluten-free flour, caster sugar, salt and yeast in a large mixing bowl and make a well in the centre.
Add the milk and butter and, using your hands or a wooden spoon, combine the ingredients until you have a dough.
Turn the dough out onto a floured work surface and knead for 8–10 minutes until it becomes smooth.
Form the dough into a smooth ball and place it back in the bowl.
Cover with a tea towel and leave in a warm, dark place to rise for about 1-2 hours until the dough has risen.
Once the dough has risen tip out onto a lightly floured surface.
Divide into 12 pieces and shape into balls and flatten. Place on a lightly floured tray, cover with a cloth again and allow to prove for another 10-15 minutes.
Fill a large-sized pan with sunflower oil and heat to about 160˚C.
Drop the doughnuts into the oil, 2-3 at a time, and fry on each side until golden brown.
Remove to a paper towel-lined plate and continue frying until all doughnuts are done.
Place the caster sugar in a large bowl and toss each doughnut in caster sugar once cooked and allow to cool.
Once cooled fill with the Nutella chocolate filling.
Pierce them with a small knife and then using a piping bag and small nozzle pipe the Nutella into the centre.
Drizzle over more of it on top of them and then finish with the mini marshmallows. Enjoy.
Behind Every Bake
Gluten-Free Doughnuts
CATEGORY: Gluten Free Flour
Share Recipe
What you need:
Ingredients
500g of Odlums Self Raising Gluten Free Tritamyl Flour
20g of caster sugar
7g of fast action yeast
2 pinches of salt
300ml of milk
2tsp of baking powder
50g of melted butter
50g of caster sugar for dusting the doughnuts
Oil for deep frying
For decorating
Nutella
Odlums mini marshmallows
How to:
To make the doughnuts, place the gluten-free flour, caster sugar, salt and yeast in a large mixing bowl and make a well in the centre.
Add the milk and butter and, using your hands or a wooden spoon, combine the ingredients until you have a dough.
Turn the dough out onto a floured work surface and knead for 8–10 minutes until it becomes smooth.
Form the dough into a smooth ball and place it back in the bowl.
Cover with a tea towel and leave in a warm, dark place to rise for about 1-2 hours until the dough has risen.
Once the dough has risen tip out onto a lightly floured surface.
Divide into 12 pieces and shape into balls and flatten. Place on a lightly floured tray, cover with a cloth again and allow to prove for another 10-15 minutes.
Fill a large-sized pan with sunflower oil and heat to about 160˚C.
Drop the doughnuts into the oil, 2-3 at a time, and fry on each side until golden brown.
Remove to a paper towel-lined plate and continue frying until all doughnuts are done.
Place the caster sugar in a large bowl and toss each doughnut in caster sugar once cooked and allow to cool.
Once cooled fill with the Nutella chocolate filling.
Pierce them with a small knife and then using a piping bag and small nozzle pipe the Nutella into the centre.
Drizzle over more of it on top of them and then finish with the mini marshmallows. Enjoy.
