These are such a treat, a lovely golden crispy outer with a soft interior with ever such a slight chew. Filled with vegan custard! Or jam, jam is great too.
We’re very pleased with the dough, Alex has been experimenting more with homemade gluten free flour mixes recently and these doughnuts are one of the results.
You can even make a doughnut plait as you can see from the photograph!
They’re best eaten straight away (but really, how could you not!). But the dough could be kept covered and refrigerated for a couple of hours before frying.
for the doughnuts
110 g gram flour
250 g rice flour (split into 130 g and 120 g), plus extra for dusting the board
40 g tapioca flour
60 g potato flour
6 g xanthan gum
4 g baking powder.
7 g instant yeast
2 tbsp sugar
1/2 tsp salt
300 ml tepid water
around 750 ml sunflower oil for frying
100 g icing sugar for dusting
for the custard
200 ml soy milk
1 tbsp dark muscovado sugar
3 drops of vanilla extract
a tiny pinch of salt
8 tsp raspberry jam, optional
Mix the gram flour, tapioca flour, potato flour, 130 g of the rice flour, the xanthan gum and baking powder in a large bowl. Mix together with a balloon whisk to make sure the gram flour doesn’t clump. Put the salt at one side of the bowl, and then the yeast and sugar at the opposite side. Tip the tepid water onto the yeast and sugar and then mix everything together well, it’s easiest to do this using your hands.
Cover the bowl with clingfilm and leave in a warm place for 45 minutes. After this time the dough should be well risen. Tip it out onto a board floured with rice flour. It will be very, very sticky. A little at a time, work the extra 120 g of rice flour into the dough. You may not need it all, stop when the dough is malleable enough to be rolled out.
Roll out to 2 cm thick. Take a 6 cm round cutter and cut 10 rounds out. Heat the oil in a large heavy based pan until a tiny bit of dough sizzles and rises to the top. Drop the rounds into the oil, holding a slotted spoon underneath them for a few seconds. This allows the doughnut to form a skin and stops it sticking to the bottom of the pan. As they cook the doughnuts will float on the top of the oil and puff up nicely. When the underside is a deep golden colour, flip them over and cook the other side. About 4 minutes per side. If the oil bubbles a lot or the doughnuts are browning too quickly, turn the heat down.
Have the icing sugar ready in a shallow bowl and as each doughnut is done, roll it in the sugar.
Make the custard while the dough is rising. Heat the soy milk, sugar, vanilla and salt in a saucepan. When it is just below simmering point, add the cornflour and mix furiously. It will thicken and become glossy. Cook for 2 minutes stirring all the time.
Cool, and then transfer to a piping bag fitted with a narrow 0.5 cm round tip. If using the jam, pop that in a small piping bag too.
To fill the doughnuts, make a hole big enough for the piping tip with the handle of a teaspoon. Push it in and waggle it around a bit to make a cavity for the custard or jam. Push the tip into the doughnut and pipe in the filling. This works best when they are warm.
Repeat for all the doughnuts.
By A. and E.