Gluten-free Dutch doughnuts

Actually, December is quite a ‘gluten month’. From Christmas stollen to Dutch doughnuts, all treats containing gluten. That’s unfortunate for those who are sensitive to it. So here’s a recipe for gluten-free Dutch doughnuts, so you can end the year gluten-free and full of flavour.

Method (15 Dutch doughnuts)

Preheat the oven to 50 degrees; you’ll let the batter rise in it shortly. Place all the ingredients except the currants and raisins in a bowl. Mix well with a mixer, working carefully so no lumps form. Start with a small amount of water and gradually add more until the mixture is liquid. You may not need all the water.

Place the batter in an ovenproof bowl and let it rise in the oven until the mixture has doubled in volume. Stir the batter well and add the soaked currants and raisins. Don’t be alarmed: it will collapse again. Scoop the batter with an ice cream scoop into a deep fryer or a pan of oil heated to around 180 degrees. Fry the Dutch doughnuts for about 5 to 6 minutes, turning them halfway through. Drain them on kitchen paper. Enjoy.

Tip: add pieces of apple and/or vanilla extract.