Gluten-free jam-filled doughnuts

1.Combine sifted flours, yeast and sugar in a large bowl.

2.Beat eggs, butter, vanilla and 1 cup of the milk in a large bowl with an electric mixer on medium speed for 3 minutes. Add remaining milk and the flour mixture, 1 cup at a time, beating until combined and smooth.

3.Spoon mixture into a large piping bag fitted with a plain 2cm piping tube.

4.Holding the piping bag directly over the top of an oven tray lined with baking paper, squeeze until batter makes a 6cm round; repeat to make 16 in total. Using a wet fingertip, pat down any peaks on top. Spray doughnuts with cooking oil spray. Cover with plastic wrap; stand in a warm place for 40 minutes or until doubled in size.

5.Heat oil in a large deep frying pan to 180°C (see notes). Using a pair of scissors, cut baking paper into squares around the doughnuts. Pick up the doughnuts with baking paper and gently place, one at a time, upside-down, into the hot oil. (The baking paper will fall off as the doughnut cooks; remove baking paper from oil with tongs.) Cook for 5 minutes on each side or until golden brown. Remove from oil using a slotted spoon; drain on paper towel.

6.Toss hot doughnuts in caster sugar; cool slightly.

7.Fill a large piping bag fitted with a 1cm plain piping tube with [raspberry jam](https://www.foodtolove.co.nz/recipes/raspberry-jam-21849|target=”_blank”). Pierce the top of each doughnut with the piping tube and gently pipe jam directly into the doughnut until it starts to squeeze out of the top. Serve immediately.