Gluten-free berlin monks

Preparation

• Heat the milk or water to hand temperature and dissolve the yeast in it.
• Mix in 2 dl of the flour and a pinch of sugar. Let the pre-dough rise in a warm place for 10 minutes or until bubbles form on the surface. Stir the psyllium into the remaining flour. Add the flour mix to the pre-dough along with the eggs, salt, sugar and spices. Stir to combine.
• Continue mixing and add the soft butter. Preferably use an electric mixer to mix the dough, or prepare it carefully by hand.
• The dough should come away from the sides of the bowl. Add more flour if necessary.
• Roll the dough into small balls. Cover and leave to rise for 30 min. Heat the oil in a saucepan to 170-180°C. Fry the doughnuts a few at a time, turning occasionally until nicely browned. Drain the fat on a paper towel.
• Let the doughnuts cool before filling. Place a long-necked jam stick in a piping bag. You can also make your own using a straw taped to the bag.
• Put the jam in a piping bag. Press in from the bottom of the doughnut with a blunt object and squeeze out the jam.
• Prepare the icing by mixing the icing sugar with water a little at a time. Add a few drops of food colouring. The icing should be thick so that it sticks to the doughnut. Spoon the glaze over the doughnut. When the glaze has set well on the doughnuts, the gluten-free berlinin monks are ready to enjoy.
  
  Ina Elevant | Gluten-free