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Recipe:
Take a small bowl, add 1/4 cup warm water, 2 tbsps of granulated sugar, 1 tsp yeast, give it a good whisk, so the yeast is fully mixed, cover and keep it a warm place for 510mins to proof.

In the meantime, In a large bowl, seive thru 1 cup of GF All Purpose Flour, a pinch of salt & 1/4 tsp baking soda. I am using my homemade GF All purpose flour mix, you can click on the 'i' symbol on the top right corner of this video for the recipe link.

Yeast has proofed now, so in a separate medium sized bowl, add 1/2 cup warm milk. Milk has to be warm, so the yeast will continue to proof while we prepare the dough. 1 egg, the egg should be at room temperature, 2 tbsps of oil, i am using canola oil, u can use melted butter, or any other nonfragrant oil, 1/2 tsp apple cider vinegar, you can use 1/2 tsp white vinegar as well. Give it all a good whisk using a fork or a hand whisk, until well combined. Add the yeast mixture, and again give it a gentle whisk.

Now, make a hole in the centre of the dry mix, pour this wet mix into it and start combining using a spatula. I wouldn't use hands for mixing this, as the dough will be sticky. Keep mixing until all the liquid is absorbed by the dry mix, to form a dough, which usually takes about 23mins. Depending on which flour mix you used, if it is different than mine, the dough might not be sticky, but if it is, like mine, start by adding 1/2 tbsp of GF all purpose flour at a time, and gradually add more until the dough isnt sticky or runny anymore. I had to add 2 tbsps extra flour to get to this consistency.

Take a silicon or a nonstick mat, dust it with some gf all purpose flour, and transfer the dough on to it.

Lightly flour your hands, and begin to smoothen the dough out by bringing it all together gently. You might get tempted to rush things up but please be gentle throughout since we are not working with a gluten dough that we have to knead it to produce gluten. Here we are using gf flour, which doesnt need any kneading, so start pressing the dough softly to even it out to about 1/2 inch thickness.

Before cutting out the donut shapes with the donut cutter, dip it into some flour, so the cutout comes out easily and don't stick to it. Here you would need to press the donut cutter into the dough, which is fine, as you are only cutting out the dough and not actually pressing it. Keep the cut out on a parchment lined cookie sheet. If you don't have a donut cutter, you may use any glass, dip the rim in the flour, and then cut out the outer circle of the donut. For the inner circle, you can use a knife and then smoothen it out further with the fingers or back of a spoon.

Similarly, cut out all the donuts, while reshaping the dough over and over again, to cut out more donuts. Make sure you are very gentle with the dough at all the time.

Once all the donuts are shaped, keep them in a warm and draft free place, for about 6090mins.

These had been rising for 60mins, and as you can see they have beautifully risen to almost double their original size.. ok, let's heat some oil in a heavy bottom pan or a wok. I was left with a small ball of dough after i cut out all the donuts, so i will be using this to check the tempeature of the oil. If it burns or becomes brown immediately, the oil is too hot, so switch off the flame and let it cool a little before frying the donuts.

The oil seems to be at a perfect temperature, let's start putting the donuts into it, one at a time, keeping an interval of about 10 secs while maintaining the temperature of the oil. Once the bottom side starts to brown a little, flip it over using a slotted spoon. Keep flipping at regular intervals, so both the sides are evenly cooked. Now, this is the perfect colour, don't overbrown them else the donuts will be hard. Take it out using a tong and keep it on a paper towel, so to get rid of the excess oil.

Fry all the donuts in the same way.

you can store them in the fridge for upto 23 days covered in a container, and then microwave these for 1015sec, until warm, whenever you want to enjoy.

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