Miso Cinnamon Doughnuts

12 Ingredients

Number of servings

7grams dried yeast
1/4 cup milk, just warm
60grams butter, melted
1teaspoons ground cinnamon
1tablespoons white miso paste
1/2 cup rice flour
2 eggs
1/2 cup caster sugar
1teaspoons caster sugar
2tablespoons caster sugar (extra)
2 cup vegetable oil (for deep frying)
1 1/4 cup gluten-free plain flour

Method

Step 1 of 5

Place warm milk into a small bowl. Add sugar and yeast and stir to combine. Set aside for 5 minutes until yeast is frothy.

Step 2 of 5

Meanwhile, combine flours and extra sugar in a large bowl. Whisk eggs and butter together in a separate bowl. Stir in yeast. Pour into flour and mix to soft dough. Turn onto a lightly floured surface and knead gently until smooth. Place into a clean greased bowl and cover with plastic wrap then a tea towel. Leave in a warm place for 45 minutes until doubled in size.

Step 3 of 5

Punch the dough to release air. Turn out onto a lightly floured surface, add miso and knead in until smooth and elastic. Roll out until 2cm thick. Using a 7cm round cutter, cut rounds from dough. Use a 3cm cutter to cut out the centres. Re-knead dough scraps, roll out and cut as before.

Step 4 of 5

Place rings onto a baking paper-lined tray. Combine caster sugar and cinnamon together in a shallow bowl for coating.

Step 5 of 5

Heat vegetable oil in a saucepan over medium heat. Cook doughnuts, in batches, for 1-2 minutes until golden. Lift out allowing oil to drain off. For the coating, toss doughnuts in cinnamon sugar. Serve warm.