Dutch doughnut with raisins, gluten free

Ingredients

• 400 g Gluten free flour mix
• 200 g Raisins (soaked, washed and dried)
• 300 ml Milk
• 2 pcs Eggs
• 1 pcs Apple, peeled, cored, grated
• 1 tbsp Icing sugar
• 2 tsp Salt
• 20 g Yeast

Method

1. Dissolve the yeast in the milk, leave for a few minutes to get frothy.
2. Mix the flour, salt, and sugar in a bowl.
3. Add the eggs and the yeast-milk mixture to the flour.
4. Use a wooden spoon or whisk (needs to be a sturdy one) to mix everything together.
5. Keep mixing for about 10 minutes to develop the yeast.
6. Mix the raisins and apple through.
7. Cover the bowl and leave to rise for about 1 hour.
8. Heat the oil in a deep fat fryer or suitable pan to 170°C.
9. Form spheres from the risen batter with 2 spoons, or an ice cream scoop, dipped in the hot fat then let them slide into the hot fat.
10. Bake them until brown, for 4-6 minutes.
11. When the temperature of the fat is correct, the doughnuts will turn their selves over when the first side has browned enough.
12. Take the doughnuts from the fat with a slotted spoon, place them in a colander to get rid of most of the fat, then place them in another colander layered with kitchen paper towels.
13. Use more kitchen paper towels between the layers. The towels will absorb the remaining fat.
14. Use the same method to bake the rest of the dough.
15. Eat hot, cold, or reheated, and dusted with sugar.