Step 1
In a tiny bowl, traipse the 1 tsp sugar into the good and comfortable water except dissolved. Trail in the yeast except dissolved. Location aside to proof. The aggregate will salvage foamy. If your kitchen is warm, the combination would perhaps well also foam mercurial-peek it to make bound that it would no longer overflow the bowl.
Step 2
In a medium bowl, mix collectively the all-reason flour, salt, xanthan gum, baking powder, and 1/4 cup/50 g of the sugar.
Step 3
In the bowl of a stand mixer fitted with the traipse attachment, beat the egg, butter, and yeast mixture on low scuttle for a few seconds to mix. Add the flour mixture and beat for a few seconds to mix. Amplify the bustle to high and beat for 3 minutes longer.
Step 4
Grease a orderly bowl with oil. Jam the dough into the oiled bowl and veil with plastic wrap. Let the dough stand in a warm, draft-free plight except merely about double in bulk, about 1 hour.
Step 5
Liberally dirt your rolling ground with tapioca flour. Line two cookie sheets with waxed paper. These will doubtless be your preserving trays for the slice dough. Assign the dough on the floured ground and dirt with tapioca flour. Gently roll the dough to about 1/8 in/6 mm thick. With a 2 1/4-in/5.75-cm cookie cutter, slice out as many rounds as that you just would possibly want to to well well perhaps accept as true with, dipping the cutter into tapioca flour earlier than every slice. With a spatula dipped in tapioca flour, scoop up the rounds and plight on the ready sheets, spacing them as a minimal 1 in/2.5 cm apart. Flour your fingers with tapioca flour, accumulate the closing dough, and squish it a few times to refined it out, then repeat the formula except the entire dough is ancient. Strive to operate this in as few batches as you would possibly want to to well well perhaps. It’s gorgeous if some of the final slice rounds dangle some folds. It is best to aim for 40 rounds (you will want a glorious quantity).
Step 6
The use of a pastry brush, brush off as essential tapioca flour as you would possibly want to to well well perhaps from the slice rounds. Assign 1/4 tsp jam in the guts of half of of the rounds. With a finger dipped in water, moisten the dough across the jam. Location a unpleasant round on high of every jam-lined round. Press across the sides to seal, then push the sides against the guts so every doughnut is plump and fluffy. You would also furthermore have to order the cookie cutter down across the perimeter of every doughnut to slice off any further dough protruding from the circle and to further seal the perimeters. Let the doughnuts stand in a warm, draft-free plight except they are puffy and about double in bulk, about 1 hour.
Step 7
About half-hour earlier than the doughnuts dangle risen completely, pour 3 to 4 in/7.5 to 10 cm of oil proper into a deep, heavy-bottomed 2-qt/2-L saucepan. Warmth over medium-high warmth except the oil reaches 375°F/190°C on a sweet thermometer. Have faith ready one or two platters lined with paper towels.
Step 8
The use of the spatula, fastidiously lower the doughnuts into the hot oil. Cook greatest as many doughnuts as will match with ease on your pan, permitting some plight between them so that they are able to fry the entire arrangement around. As you plight the doughnuts in the oil, the oil will starting up as much as foam-this arrangement that the doughnuts are cooking. Fry the doughnuts except brown on one facet, about 40 seconds, then flip and fry except the doughnuts are brown on the second facet, and puffed and golden, about 20 seconds. With tongs, take away the doughnuts from the oil and plight on the paper towels to empty. Allow the oil to return to 375°F/190°C, and repeat except the entire doughnuts are fried. Be positive to visual display unit the oil so that the temperature stays constant; you would possibly want to to well well also have to alter the warmth as you fry every batch. You create no longer need the oil to lag above 380°F/193°C, due to the the doughnuts will burn earlier than they are cooked by.
Step 9
Location a wire rack over a cookie sheet. Assign the closing 1/2 cup/100 g sugar in a bowl. Gently roll every warm doughnut in the sugar except lined. Location on the rack to chill fully.
Step 10
Doughnuts made with yeasted dough are greatest eaten the day they are fried. Finest manufacture as many as you intend to eat that day. The dough will doubtless be stored in the fridge for as much as 2 days.
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