Hot Cross Bun Doughnuts {gluten free}

Instructions

1. Sift together 2 1/2 cups of gluten free plain flour, cream of tartar, baking soda and sugar into bowl of stand mixer. Whisk to combine. Add the yeast and mixed spice, and whisk to combine well.
2. Add the vinegar, egg, egg white, milk and melted butter and mix together using the paddle attachment. Mix on low speed until combined then on high for about 2 minute or until very well combined. The dough will be wet but should stay together well, and scrape off the sides with a spatula easily.
3. Transfer to an oiled bowl, cover with cling wrap and place in the fridge for 1 hour and up to 24 hours. This step is important for the shape of the finished product.
4. Remove from fridge, turn onto a lightly floured surface, and roll out to 3 cm thick. Use a cookie cutter or I used a shot glass (approximately 3-4 cm in diameter) to cut out shapes. Transfer to a baking tray lined with baking paper.
5. Mix together the flour and water for the crosses. Transfer to a zip lock bag and cut off the end or a piping bag. Pipe crosses on top of the cut doughnuts. Use a wet finger to help the cross stick to the doughnut. Cover loosely with cling wrap.
6. Prove in a warm, draft free location for 30 minutes, until they've increased in size.* They won't double.
7. Transfer approximately 1/3 cup of the jam to a piping bag, with a 7mm plain piping nozzle. Put 1/2 cup of caster sugar in a small bowl.
8. When they're nearly finished rising, heat 3 cm of oil in a large heavy based saucepan to 175 degrees (or 350 Fahrenheit).
9. Fry 3-4 doughnuts at a time for 2-3 minutes each side until golden brown. Remove, and drain for 10 seconds on paper towel, before poking a small hole in the side with a knife and piping in the jam. Toss in caster sugar and enjoy!

*How to turn your oven into a proofer: Boil water, and pour approximately 750mls into a container/bowl placed on the bottom of the oven. Place your tray of doughnuts into the middle rack of the oven, and shut the door to allow them to rise.