Gluten Free Carnival Donuts

• Dissolve the yeast in 160 ml of warm milk.
• Place the flour, xanthan gum, potato starch, sugar and vanilla sugar in a mixing bowl and mix well.
• Add the yeast, melted butter, egg and rum to the flour mixture and stir in well. Warning: the dough should be soft but still workable. Add 20 ml milk if necessary.
• Place the dough on a floured work surface and knead briefly.
• Divide evenly into six pieces and shape each into a ball.
• Place the balls on a baking tray covered with greaseproof paper.
• Brush the balls with water to prevent the surface from drying out.
• Leave the balls in a warm place to rise for approx. 1 hour.
• Heat the oil in a pan and deep fry the dough balls until golden brown all over. Warning: the doughnuts can burn quickly and will not cook in the middle if the oil is too hot.
• Once cooked, leave the doughnuts to drain on a paper towel.
• Fill with jam (a piping nozzle is ideal for this purpose).
• Dust with icing sugar.

Tip: The doughnuts taste delicious when still slightly warm. They also taste delicious if you warm them up briefly in the oven the next day.