This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.

Ingredients

175 g Bakers' Magic Gluten free flour

50 g Maize starch*

1 Egg

25 g Caster sugar

50 g Warm water

200 g Warm milk

40 g Butter

1 tsp Salt

2 tsp Yeast (dried) 

Extra melted butter (~100 g) for rolling donuts 

Cinnamon sugar for sprinkling on top

* If you want heavier donuts, don't use maize starch & use 225 g of Bakers' Magic Gluten free flour instead.

 

Method 

For best results preincubate the yeast. Warm water is ~1/4 to 1/3 of boiling water with the remaining cold water (tap). Whether you use 1/4 or 1/3 will depend on how cold your tap water is. If the water is too hot it will kill the yeast.

Pre-incubate the yeast at room temperature for approximately 5 - 8 mins in 50 g of warm water containing 10 g of sugar. Stir the mixture to dissolve the sugar & disperse the yeast. This gives the yeast a readily available food source & they can "revive" in a relatively undisturbed environment. After the allocated time the surface of the yeast mixture should be slightly frothy. This indicates the yeast are viable. 

If the yeast mixture has a frothy top or you can see bubbles proceed with doughnut making.

Preheat oven to 200 C.

Grease 2 x 12 doughnut tins (pictured below).

Thermomix

Place all ingredients, including preincubated yeast mix, in TM bowl

Mix @ 37o C for 2.5 minutes at speed 4. Ensure all ingredients are fully incorporated into the mixture.

Transfer mixture to a piping bag (I use a size 7 star nozzle).

Stand Mixer

Place all ingredients, including preincubated yeast mix, in the mixing bowl.

Combine all ingredients using the flat beater (not the dough hook) until they are all incorporated and the mixture is smooth.

Transfer mixture to a piping bag (I use a size 7 star nozzle).

Stab Blender

Place all ingredients in a mixing bowl, including preincubated yeast mix.

Whiz together ingredients until a smooth consistency is reached.

Transfer mixture to a piping bag (I use a size 7 star nozzle).

All Methods

Pipe mixture around doughnut "hole" in tray (photo below), you will only need to 1/2 fill each. The number of doughnuts will depend on how much you pipe in the holes - I usually get 15 - 18 doughnuts/batch.

Let the dough proof in a warm place for approximately;

15 minutes - if you used a Thermomix and preincubated the yeast.

20 minutes - if you used a stand mixer or stab blender and preincubated the yeast.

You will need to add on additional proofing time (~ 5 mins) if you didn't preincubate the yeast. 

The above times are guidelines only. 

Transfer trays to oven and bake for approximately 10 - 15 mins.

While the doughnuts are baking melt the extra butter in a bowl large enough to hold one of the donuts.

Take another similar sized bowl and pour in some cinnamon sugar.

Place two cooling racks on your bench, one for the oven trays and the other for the rolled donuts. Place grease-proof paper under the cooling rack for the rolled donuts.

Take trays out of the oven. 

While the doughnuts are still hot, transfer one to the melted butter and coat both sides. I use two forks to transfer the donuts. Transfer coated donut to cooling rack (with the grease-proof paper underneath). Working quickly repeat for all donuts.

While the buttered doughnuts are still warm roll them in some cinnamon sugar. Alternatively the doughnuts can be iced. 

Doughnuts are best eaten warm. Mmmmmm