Preparation

20 Minuten

Making

90 Minuten

Difficulty

medium

Enjoy gluten-free without compromise: Here you'll find all the ingredients and a step-by-step preparation guide – easy to follow and guaranteed gluten-free. Happy cooking!

Ideal for this dish

GluteoStop® 30 Mini-Tablets

GluteoStop® 30 Mini-Tablets

Supports the degradation of residual gluten in a gluten-free diet.

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ingredients

Makes 6 doughnuts

  • 30 g fresh yeast or 10 g dry yeast
  • 160–180 ml warm milk
  • 200 g gluten-free bread mix
  • 50 g potato starch
  • 30 g sugar
  • 30 g melted butter
  • 1 egg
  • 1 package of vanilla sugar
  • 1 teaspoon of rum
  • 1 tsp xanthan gum
  • 1 L frying oil (for frying)
  • Jam of your choice for the filling
  • Powdered sugar

Making

  1. 01
    Dissolve the yeast in 160 ml of lukewarm milk. Then add the bread mix, potato starch, xanthan gum, sugar, and vanilla sugar to a bowl and mix together. Add the yeast mixture, melted butter, egg, and rum to the flour mixture and mix until you have a smooth dough. Then transfer the dough to a floured work surface and knead it again. Now divide it into six equal pieces and shape each into a ball. Place them on a baking sheet lined with parchment paper and brush with water. Let the doughnuts rest for 1 hour. Heat the oil in a pot and fry the balls one by one on both sides until golden brown, then drain on paper towels. Fill the doughnuts with strawberry jam using a pastry bag or piping tip, and dust with powdered sugar.

❤️ Tip

They're best enjoyed fresh and lukewarm. Instead of strawberry jam, these doughnuts also taste great filled with vanilla cream or nougat :)

Did you know?

Yeast is a living microorganism that converts sugar into carbon dioxide and makes the dough light and airy. Pure yeast is naturally gluten-free.

Our Tip

Keep the oil temperature constant at about 170 °C—if the oil is too hot, the doughnuts will turn dark on the outside and remain raw on the inside.