Gluten Free Donuts

Ingredients:

Pizza Flour Blend  350g
Coconut Flour  40g
Castor Sugar  40g
Yeast  1.25 teaspoon
Salt  .25 teaspoon

Melted Butter  60gr
Cider Vinegar  2 teaspoon
Milk  150ml
Vanilla  1 teaspoon
Eggs  2

Method:

Place whole bag of Pizza Flour Blend into a bowl, add the other DRY ingredients and mix well. Melt butter & leave a few minutes to cool, whisk eggs slightly with a fork & warm the milk to luke warm (too hot and it will kill the yeast)

Make a well in the flour and add all of the WET ingredients, mix to form a dough. Leave to rest for 5min then mix again. Scrape dough onto a well floured board (I use white rice flour) and knead just enough to bring it together into a ball. Just like the Pizza dough, it will be very soft, but shouldn't stick to your hands. Place back into the bowl, spray with oil and leave in a warm place for 50min to rise.

Once slightly risen, tip back onto the floured ball & briefly knead again to knock the air out. Press out to just over 1 cm thick and use a cookie cutter to cut circles. Place onto baking paper, cut out a hole in the middle if you choose (I use a funnel) or leave whole. Cover with a damp tea towel & put back into a warm space for 20min.

Heat a few centimetres of oil (I use coconut) in a pan, enough so that the donuts float when frying. 185C seems to be the ideal temperature to maintain. Carefully place the donuts in two at a time, turn once the underside is well browned and cook the other side. Remove, place onto a paper towel for a minute then into a sugar & cinnamon mix.

If you wish to fill them, poke a hole into the centre while still hot and pipe in the filling.
As with most gluten free foods, these are best eaten while fresh (still warm) but they are ok the next day if you microwave them for 40secs....just not as good as fresh!