Gluten-Free Potato Doughnuts

Ingredients

• 60 g instant potato flakes
• 180 ml boiling water
• 1 egg
• 50 g sugar
• 30 g melted butter
• 70 g cornstarch
• 70–100 g rice flour
• 2 tsp baking powder
• ½ tsp salt
• vanilla extract
• a pinch of nutmeg
• cinnamon sugar for coating

Instructions

1. 1Mix the potato flakes with the boiling water and leave for 5 minutes.
2. 2Once cooled, mix in the egg, sugar, and melted butter.
3. 3Gradually add the dry ingredients until a soft, slightly tacky dough forms.
4. 4Chill the dough for 20–30 minutes.
5. 5Roll out the dough between two sheets of baking paper to 1.5 cm thickness and cut into doughnut shapes.
6. 6Fry at 170–175°C until golden brown.
7. 7Coat the doughnuts in cinnamon sugar while still warm.