Gluten-free doughnuts

1. Make a well in the bowl with the Bakery mix and add 100 ml of lukewarm water/milk, a tablespoon of sugar and yeast. Let it rise for about 15 minutes.

2. Add the remaining milk, egg, remaining sugar, oil and rum aroma or rum to the prepared sourdough. Mix thoroughly. Cover with foil and leave to rise for 30 minutes.

3. On a floured work surface, roll out the dough to a thickness of 10 mm and cut out circles with a smaller hole in the middle. Covered with foil, leave to rise for another 15 minutes.

4. Fry in heated oil until golden on both sides.

5. Apply jam to taste in the center of the donut. We can sprinkle with powdered sugar.

A good tip:
You can also use dough for gluten-free donuts when preparing donuts or filled gluten-free donuts.