Gluten free lasagne donuts

Preparation

• Dough
• Mix the oil, vissy, egg and sugar in a bowl.
• Mix the dry ingredients together and add to the dough.
• Stir to mix. The dough should be loose.
• Spoon the dough into a piping bag or freezer bag, cutting the corner open.
• Grease the donut tin. Press the dough into the holes in the doughnut shell about halfway up.
• Bake in the oven at 200°C for about 7 minutes. The surface should remain light in colour.
• Between
• Let the doughnuts cool and cut them in half.
• Whip the cream into a froth. Spread the jam underneath the doughnut and drizzle the cream on top.
• Lift the top of the doughnut to make a hat.