Gluten Free Loukoumades

Cook Time 30 minutes plus resting

Servings 4-6

Ingredients

195g (1½ cups) gluten-free plain flour, sifted

40g (⅓ cup) gluten-free cornflour, sifted

7g sachet dried yeast

2 tsp caster sugar

Pinch of sea salt flakes

Sunflower oil, for deep-frying

To Serve

Honey

Crushed walnuts

Ground cinnamon

Method

Combine the flour, cornflour, yeast, sugar and salt in a bowl and mix with a wooden spoon. Pour in 375ml (1 ½ cups) lukewarm water and mix to form a soft, wet dough. Cover the bowl with plastic wrap and rest in a warm spot for 2 hours or until the dough has at least doubled in size and is bubbly and airy.

Heat enough sunflower oil for deep-frying in a large, deep frying pan until it reaches 180°C on a kitchen thermometer (or until a cube of gluten-free bread dropped in the oil browns in 15 seconds). Dip a tablespoon in some oil (the oil prevents the dough from sticking to the spoon), then scoop a walnut-sized ball of dough from the bowl and drop the dough directly into the hot oil. Repeat this process until your pan is filled with several balls but is not overcrowded.

Fry the doughnuts, turning occasionally with a slotted spoon for even browning, for 4 - 5 minutes or until golden and crisp. Remove with the slotted spoon and transfer to a platter. Immediately drizzle with a generous amount of honey, sprinkle on the walnuts and dust with the cinnamon. Serve warm.

VARIATIONS: You could also try these topping ideas: sesame seeds, crushed pistachios, maple syrup, Nutella or caramel sauce.