Time: 50 minuti + tempo di riposo
Difficulty: media

Ingredients for 50 donuts:

1 kg of gluten-free flour mix
500 g of sparkling water
70 g of fresh brewer's yeast
200 g of caster sugar
180 g of butter
2 eggs
grated rind of 1 untreated lemon
1 Bourbon vanilla bean
2 liters of sunflower oil
granulated sugar for the garnish
fine salt
gluten-free flour mix to work

Method

Arrange the water in a bowl and dissolve the yeast and sugar.

Put the flour in a second bowl and add the prepared liquid, little by little; knead well, then add the melted butter in a bain-marie and continue working until it is completely mixed.

Then add the eggs, lemon zest, a pinch of salt and the seeds contained inside the vanilla pod (to pick them up it will be enough to engrave it with the tip of a knife, lengthwise, and extract them). Work well, until a homogeneous mixture is obtained, then form a ball of dough with it.

Roll out with a rolling pin on a lightly floured surface, until the dough has a thickness of 1 cm; using a circular ring or a glass, cut the dough to obtain the same size discs and let them rise for about 1 hour and 30 minutes. Knead briefly the scraps of dough, roll them out again and use them to make other donuts.

Almost at the end of the indicated time, heat the oil in a large pan bringing it to 180 ° C; then lower the flame and lay the donuts. Cook until golden, turning them continuously with a skimmer, then drain them on kitchen paper and sprinkle with granulated sugar. To serve.