Doughnuts that look like ‘normal’ doughnuts are a great treat for kids on special diets who have to develop a great resilience in being unable to eat any form of junk food. This gluten-free potato doughnut recipe has been reengineered from a Heston Blumental’s recipe that looks amazing. This reworked one tastes pretty good as well! Start well in advance as this recipe takes some time.
Turn on the oven to 180 C and put your timer on for 10 minutes. Take three medium sized potatoes, wash them and dry them. Prick them all over with a fork. Cover a baking tray with a thick layer of salt and place the potatoes on the salt. When the timer goes off, place the potatoes in their salty bed into the oven for 2 hours. Take them out of the oven, cut them in halves, scoop the potato flesh out of the skins. Turn the oven off.
Press the potato through a strainer and weigh out 130 g.
In a bowl, whisk two large eggs, 95 gms of dextrose, half a cup of lactose free milk and 30 ml of sunflower oil. Add 2 tsps (10g) of baking powder to 200 gms of riceflour and 50 gms of cornflour, this is about a cup full, but its better to weigh it. Add the flour to the bowl of egg and sugar, and then add the potato flesh. Whisk to a smooth paste. It will stay as a thick paste, won’t turn into dough!
Line two baking trays with baking paper. Put the paste into an icing bag and pipe out circular doughnuts spaced about 1 cm apart. Place the trays in the freezer to harden up for about an hour.
After an hour, pour about two cups of oil into a pan or wok, when it heats up and looks hazy, take one tray of doughnuts out of the freezer, peel the paper off gently, and place one or two at a time into the hot oil. Put the tray back into the freezer. Fry the doughnuts till puffed and golden, 3-5 minutes.
Drain on kitchen paper and dust with more dextrose.
Note: Its important that you keep the doughnuts in the freezer until you are ready to fry each batch. Its easier to handle that way!