Remember those hot sugared doughnuts in a paper bag you could get at the seaside, a funfair or a market?! Well this is them... but gluten-free! A food thermometer is super-handy for frying these, and once you get the hang of it, you won’t want to stop making them.

Method:

• Half-fill a large, deep, heavy-based saucepan with vegetable oil and place over a medium heat until it reaches 170°C. If you don’t have a digital food thermometer, use the wooden spoon handle test: simply pop the handle into the oil for 3–4 seconds – if you see bubbles gently forming around it, then it’s ready to fry. The wooden spoon handle test has never let me down!

• Meanwhile, in a large mixing bowl, cream together the butter and sugars until light and fluffy. Add the egg yolk and vanilla extract and mix in until combined, then stir in the sour cream, ensuring it’s fully incorporated.

• In a medium mixing bowl, mix together the flour, xanthan gum, cornflour and nutmeg, if using, then add them to your bowl of wet ingredients. Mix by hand with a spatula so you don’t overmix. The dough will be a little sticky but not unmanageable.

• On a lightly floured surface and with floured hands roll the dough out carefully to around 2cm (¾in) thick and use a 6cm plain round cutter to cut out your doughnuts, and a 2cm (¾in) round cutter to remove a hole from the middle.

• Once the oil is hot enough, lower the doughnuts into it in batches of 3 – they should sizzle gently and float. Fry for around 1½–2 minutes on each side until golden, then remove from the oil using a slotted spoon and place on a plate lined with kitchen paper to absorb excess oil. Repeat with the rest of your doughnuts.

• Place the warm doughnuts on a plate of sugar to coat all over, then transfer to a wire rack to cool a little, although they are best served warm — just like when you have them at the seaside!

• TIP You can keep this dough in the fridge before you roll it out, which will make it even more manageable, but is not necessary. Also, instead of rolling it out you can roll it into balls with no hole in the middle – they will take a similar time to cook as the rings.
  
  Recipe adapted from Quick and Easy Gluten Free (Hardie Grant)