To make these gluten-free doughnuts even better, prepare your own vanilla sugar by grinding together 1 cup of sugar and the contents of half a vanilla pod.
✔ 180 ml. lukewarm milk
✔ 50 ml. cooking cream
✔ 2 medium eggs
✔ 50 gr. melted butter
✔ 25 gr. dry yeast
✔ 1⁄2 tsp. salt
✔ 300 gr. gluten-free flour
✔ 200 gr. potato flour
✔ Frying oil
✔ Jam for filling
✔ 100 gr. vanilla sugar
Dissolve yeast in the milk and set aside for 10 minutes.
Place sugar, salt and flours in the bowl of an electric mixer. Mix at low speed. Add eggs and butter into the mix. Gradually pour the liquid mixture into the mixer bowl while it is on slow speed. Gradually add the cream and continue mixing until smooth.
Remove dough from the bowl onto a clean and floured (with gluten-free flour) work surface. Gently knead by hand until the dough is soft and easy to shape. Place in a bowl and cover with a damp towel.
Let rise for 1 hour or until it doubles in size.
Knead a few times and divide the dough into small 50 gr. doughnuts.
Roll into balls and cover with a damp towel. Let the doughnuts rise for at least half an hour. Pat the doughnuts a little to get some of the air out.
Heat oil in a deep pot.
Make sure the oil is not boiling or the doughnuts will burn outside and remain raw inside. To fry the doughnuts, place them carefully in the hot oil, one by one, using a spoon. Wait a few seconds before adding the next doughnut to let the oil return to its desired temperature.
When cooled a little, fill the doughnuts with the jam, using a syringe, and sprinkle with vanilla sugar.
Recipe courtesy of Ron Saig of Green Restaurant, which specializes in a gluten-free menu.
Jerusalem Post Annual Conference. Buy it now, Special offer. Come meet Israel's top leaders