Gluten-free sourdough donuts with protein foam

1. The evening before preparing the doughnuts, we prepare the leaven from the Bakery mix, sourdough starter and water, which we cover and leave to rise overnight (approx. 12 hours).
2. The next day, add Bakery mix, sugar, egg yolks, salt, lemon glaze, rum aroma, milk and butter to the yeast. Mix with a mixer with kneading whisks. Let it rise covered for 2-3 hours.
3. Lightly work the risen dough on a work surface sprinkled with rice flour. Roll out to a thickness of 1-1.5 cm and cut out cones. Place on baking paper, cover and let rise for 2-3 hours in a warm place.
4. Make a small hole in the center of the prepared donuts and fry them in hot oil with butter until golden. The butter in the oil will cause the donuts to soak up less oil.
5. During frying, heat egg whites with granulated sugar over steam to 85°C, or until the sugar melts. Egg whites must not be boiled.
6. Beat the hot egg whites at high speed. While whisking, add powdered sugar and lemon glaze. For seasoning, we use strawberry jam and a thickener to taste, which we beat thoroughly.
7. Fill the cones with strawberry jam and decorate with egg white frosting.

A good tip:
The procedure for preparing gluten-free rice yeast can be found here: https://www.liana.sk/nase-recepty/bezlepkovy-kvasok-z-ryzovej-muky

Good tip 2:
You can read more about gluten-free sourdough on our blog in the articles " How to start gluten-free sourdough " and " 10 myths and facts about sourdough ".