New Mum’s Food Adventures

Ingredients:

• 300 grams Gluten Free Well & Good self raising flour
• 200 mils milk plus extra where needed
• 2 tablespoons of well and good egg replacer
• Vanilla bean paste 1/2 teaspoon or 1-2 teaspoons of vanilla Extract to taste.
• 3 tablespoons of room temperature butter I used dairy free nutellex butter.
• Sugar to preference. I wanted sweet so I did three tablespoons of sugar. 2 white 1 brown. You can do just two teaspoons if you want or use sweetener. If you skip sugar entirely, then proofing will need more time
• 1 Yeast sachet

Combine all wet ingredients first. Then add sugar, 1 yeast sachet and vanilla paste or extract. Add two tablespoons of Well & Good egg replacer and start mixing. I used a stand mixer.

Slowly add flour. This flour is so fine it tends to fly out everywhere.

I used Well & Good self raising flour for this recipe because it’s more predictable. Once it starts to get doughy keep it at a sticky consistency. If it’s too dry add milk 1 tablespoon at a time and mix for 3-5 minutes and then add butter once the flour is well combined. Main reason to mix for a few minutes is to let the binds in the flour absorb the liquid. Mix for another 3-5 minutes after adding butter to make sure the dough stays sticky yet workable. The butter works best at room temp. Dough should look like this and be sticky to the touch.

Use a spoon to grab dough portions and wet hands to shape. This way the dough won’t stick to your hands or dry out while proofing.

Once shaped into a round flatten doughnut, place on a baking paper lined tray and proof. I put mine in the oven with just the light on and no heat. It’s summer here so it will not rapidly over proof in my room temp oven. The sealed environment with the wet on the outside of the dough shouldn’t dry out. I have proofed mine for 45 minutes.

I made 9 with the intention of using one to test post frying. To see if my oil was low and slow enough.

Once proofed fry on a low to medium low heat. I tried not to make my doughnuts too thick. Because the dough is so sticky cut the baking paper and without removing it from the dough ball and very carefully place into the oil. Give it a minute in the oil and use metal tongs to grab the baking paper and it should peel off cleanly from the doughnut. Slowly fry until golden brown on both sides.

I did not shape mine well. I didn’t care for their presentation. They look like potatoes. The insides if done at the right temp should be soft, fluffy and moist. The outside shouldn’t be hard as a rock like some gluten free doughnuts. If it’s still undercooked in the middle you can bake them low and slow on 130 Celsius until cooked thoroughly but baking may cause them to rise more and split.

Once cooled you can fill them or add icing. I iced half and filled the other half of my doughnuts. If you wish to add cinnamon sugar it’s best to do that when it’s fresh out of the oil.

These weren’t horribly dry the next day. They were decent but not many survived to see another day. They were eaten rather fast.