Ingredients:

  • 420g gluten-free 1:1 flour blend (containing xanthan gum)
  • 1 tbsp psyllium husk powder
  • 240ml warm whole milk (105°F/40°C)
  • 7g instant yeast
  • 65g granulated sugar
  • 55g unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 tsp fine sea salt
  • 1/4 tsp ground nutmeg
  • 240g powdered sugar, sifted
  • 4 tbsp whole milk
  • 1 tsp vanilla bean paste
  • 1 quart vegetable oil for frying

Instructions:

  1. Whisk the warm milk, instant yeast, and a pinch of the granulated sugar in a stand mixer bowl. Let sit for 5-8 minutes until foamy.
  2. Add the remaining granulated sugar, melted butter, eggs, salt, and nutmeg to the yeast mixture. Mix with the paddle attachment on medium speed until fully incorporated.
  3. Add the gluten-free flour blend and psyllium husk powder. Mix on low until combined, then increase to medium-high for 3 minutes to develop structure. Allow dough to rest and rise as directed (approx. 90 minutes total).
  4. Shape doughnuts using a 3-inch cutter and heat oil to 350°F (175°C). Fry for approximately 2 minutes per side until mahogany brown.
  5. Whisk powdered sugar, 4 tbsp milk, and vanilla bean paste to create the glaze. Dip warm doughnuts into glaze and set on a wire rack.