Choux pastry doughnuts

Ingredients for 1 servings:

• 250 ml water
• ½ tsp salt
• 1 tbsp sugar
• 75 g butter or margarine
• 150 g flour, gluten-free
• 4 eggs, size M
• 1 tsp baking powder
• 100 g raisins, soaked, as desired
• Water, hot, for soaking
• Oil for frying, approx. 1 liter
• Powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

gluten-free, fried raisin doughnuts

Soak the raisins in hot water and drain in a sieve after 15 minutes. Bring 250 ml of water to a boil in a saucepan with salt, sugar, and butter. When the water boils, remove the pan from the heat and pour in the flour all at once. Stir well with a wooden spoon until it forms a lump. Return the pan to low heat and stir the lump vigorously until a white layer forms on the bottom of the pan. This is the “burning” in the word “choux pastry.” Transfer the dough lump to a mixing bowl and let it cool to lukewarm. Using a hand mixer fitted with a dough hook, thoroughly mix in the eggs, one at a time. Add one egg at a time and wait until it is completely incorporated and the dough no longer looks slippery but rather matte. Then stir in the next egg. The dough is ready when it hangs from the spoon in a long, soft point. This can happen as early as the fourth egg, but it can take up to the fifth or sixth, depending on the type of flour and the size of the eggs. If in doubt, use half an egg last instead of a whole one. Finally, stir in the baking powder and then fold in the raisins with a spoon so they don’t get destroyed by the mixer. In another pot, heat the oil to around 175°C. Using a small ice cream scoop or two teaspoons, drop half-walnut-sized balls of dough into the hot oil and fry. Dip the empty ice cream scoop into the hot oil every now and then to prevent the soft dough from sticking. The doughnuts will expand to about three times their size during baking, which will cause light cracks to appear in the doughnuts. Remove the finished doughnuts from the oil with a slotted spoon, drain on kitchen paper, dust with powdered sugar and eat warm.