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Ingredients:
500 gluten-free cream mixture milano
75 grams sugar
17 grams dry yeast
525 grams of water
30 grams canola oil
5 Salt cream
Preparation method:
1. Mix all dry ingredients together
2. Add the water and oil and knead for about 7 minutes until you get a uniform and smooth texture.
3. Place in a greased bowl and cover with cling film, let rise until doubled in volume.
4. Divide the dough into 70 gram pieces and form balls.
5. Place the ball on greased baking paper and let it rise until doubled in size (covered with a damp towel).
6. Meanwhile, heat oil in a deep pot to a temperature of 160-170 degrees and fry the doughnut with the top side first inserted into the hot oil.
7. After about two minutes (until brown), turn the doughnut over and continue frying for another 2-3 minutes.
8. Cool the doughnuts slightly and then you can go wild with fillings to your heart's content - any gluten-free filling!
9. It is recommended to use a deep syringe filling, and a filling with a liquid texture – chocolate, jam, milk jelly or peanut butter.
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