Gluten Free Shortbread Doughnuts

In a mixing bowl add the flour, three quarters of the blitzed shortbread, sugar and yeast, and roughly mix together. Then add in the milk, eggs, melted butter, vanilla extract and water, then mix together to form the dough. If using a stand mixer, add the hook attachment and knead for 10 minutes until the dough is smooth and elastic, add a little more water if necessary. 

After the dough has been kneaded, cover with cling film and let it rise in a warm place for 4 hours then place in the fridge overnight. 

Cut the dough into 6 equal pieces and form into balls then cover with clingfilm and leave somewhere warm to rise again for 3 hours. 

After letting the individual dough balls to rise, in a deep pan of vegetable oil, bring the temperature up to 180˚C using a cooking thermometer then carefully place the donuts one by one into the oil, ensuring you don’t over handle them and deflate the donuts. Cook on each side for 3–4 minutes until golden brown then remove from the oil and place onto kitchen roll on a wire rack. 

While the donuts cool, combine the custard, cream cheese, icing sugar and remaining blitzed shortbread and whisk until smooth then decant into a piping bag with a straight nozzle.

Using the back of a wooden spoon, push a hole into the middle of the donuts, then pipe in the filling until full and repeat for each donut. 

Dip the top of each donut into melted dark chocolate then sprinkle a little extra gluten free shortbread over the top and leave to set then enjoy!