Gluten-free DOUGHNUTS

Ingredients

• 500 g Premium Mix flour

• 10 g dry yeast

• 6 g baking powder

• 3 egg yolks

• 100 g powdered sugar

• 1 vanilla sugar

• 4 g salt

• Grated lemon zest

• 50 g sour cream

• 40 g butter (soft)

• 2 tablespoons rum

• 290 g warm milk

Preparation

1. In a bowl, mix Premium Mix flour, dry yeast, baking powder, sugar, vanilla sugar, and salt.

2. Add egg yolks, butter, sour cream, rum, lemon zest and warm milk.

3. Knead the dough in a stand mixer for 5–10 minutes. The dough will initially be sticky, which is normal – the texture will improve during proofing.

4. Form the dough into a ball, cover it, and let it rise for 1 hour.

5. Then, form balls weighing approximately 70 g. You can use a little oil to help with shaping.

6. Place the balls on baking paper or an oiled surface, cover them with a cloth, and let them rise for another 2 hours.

7. Heat oil in a pot (oil height approximately 0.5 cm, quantity approx. 0.5 l, depending on the pot size).

8. Once the oil reaches 160 °C, carefully place the doughnuts into the oil and fry them over low heat.

   • first, 4 minutes covered with a lid,

   • then turn them over and fry for another 3 minutes uncovered.

9. Remove the fried doughnuts from the oil, let them cool slightly, then fill them with jam or any desired filling.

Tip: Doughnuts are best fresh, still slightly warm.