Gluten Free Boston Cream Doughnuts

subheading: Vanilla pastry cream filling:

½ batch vanilla pastry cream recipe

subheading: Gluten free doughnuts:

10 g (2½ tsp) active dried yeast (If using instant yeast, use 8g.)

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

90 g (⅓ cup + 2 tsp) whole milk, warm

10 g (2 tbsp) whole/rough psyllium husk (If using psyllium husk powder, use only 8g.)

140 g (½ cup + 4 tsp) cold water (It doesn’t need to be chilled from the fridge, just cold from the tap is OK.)

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

130 g (¾ cup + 3½ tbsp) 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.)

5 g (2 tsp) xanthan gum

5 g (1 tsp) salt

8 g (2 tsp) baking powder

1 US large/UK medium egg, cold from the fridge

35 g (2½ tbsp) unsalted butter, softened

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.)

subheading: Chocolate ganache glaze:

80 g (2¾ oz) dark chocolate (60 to 70% cocoa solids), chopped

120 g (½ cup) double/heavy cream

Directions at theloopywhisk.com

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