Gluten-Free Donuts Filled with Vanilla Pudding

Preparing the yeast starter: Make a well in the bowl with the Liana Bakery mix. Pour 100 ml of lukewarm milk or water into it, add the sugar and yeast. Cover and let the starter rise for 10 minutes.

Knead the dough: Add the remaining milk, egg, Liana Vanilla sugar, rum flavoring or rum and oil. Knead the dough thoroughly with a mixer with dough hooks. Cover with foil and let rise for 20 minutes.

Shaping the doughnuts: Roll out the dough on an oiled silicone mat to a thickness of about 10-15 mm. Cut out circles and shape into balls in the palms of your hands. Cover with foil and let rise for 20-30 minutes.

Preparing the filling: In the meantime, we will prepare the pudding for filling the donuts. We prepared the vanilla pudding by mixing our creamy vanilla pudding Liana Golden Cream, Liana Vanilla Sugar, sugar and milk.

Frying: Fry the doughnuts in oil heated to 150-170 °C until golden brown. Approximately 1 - 1.5 minutes on each side. Remove to a paper towel.

Filling and finishing: Pierce the cooled donuts with a straw, for example, and fill with pudding using a pastry bag with a filling tip. Finally, sprinkle them with powdered sugar.