Gluten Free Raspberry Doughnuts

Grandmom who likes to get creative with recipes Lucky for me that no one (so far) has said, “Isn’t she creative!” or that my food is “differently different.”

subheading: Raspberry curd:

150 g (1¼ cups) fresh or frozen raspberries

30 g (2 tbsp) freshly squeezed lemon juice

75 g (¼ cup 2 tablespoons) caster/superfine or granulated sugar

1 US large/UK medium egg, room temperature

1 US large/UK medium egg yolk, room temperature

¼ tsp salt

55 g (½ stick) unsalted butter, cubed

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

subheading: Gluten free lemon brioche dough:

15 g (3 tbsp) whole/rough psyllium husk (If using psyllium husk powder, use only 13g.)

180 g (¾ cup) warm water

50 g (¼ cup) caster/superfine or granulated sugar

zest of 1 lemon (Ideally, use organic unwaxed lemons.)

160 g (1⅓ cups 1 tbsp) tapioca starch (You can use an equal weight of arrowroot starch, cornstarch (US)/cornflour (UK) or potato starch instead.)

135 g (1 cup) millet flour, plus extra for flouring the surface (You can use an equal weight of finely milled/ground brown rice flour instead, but your doughnuts might be slightly less fluffy.)

25 g (3 tbsp) sorghum flour (You can use an equal weight of light buckwheat flour, white teff flour or oat flour instead. Use the latter only if you're not sensitive to oats.)

6 g (2 tsp) instant yeast (If using active dry yeast, use 8g.)

6 g (1½ tsp) baking powder

5 g (2 tsp) xanthan gum

5 g (1 tsp) salt

100 g (⅓ cup 1½ tbsp) whole milk, warm

1 US large/UK medium egg, room temperature

35 g (2½ tbsp) unsalted butter, melted

subheading: Raspberry sugar:

150 g (¾ cup) caster/superfine or granulated sugar

15 g (½ cup) freeze-dried raspberries

subheading: Vanilla whipped cream:

115 g (½ cup) heavy/double cream, cold from the fridge

15 g (2 tbsp) powdered/icing sugar

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

fresh raspberries, for decorating (optional)

subheading: You will also need:

oil for frying (The best oil for frying is one that’s neutral in flavour and has a high smoking point. I like to use sunflower oil.)

Directions at theloopywhisk.com

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