Gluten-free lemon-glazed 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.Pipe mixture onto two oven trays lined with baking paper, into 7cm circles. 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 3 minutes on each side or until golden brown. Remove from oil using a slotted spoon; drain on paper towel.

6.Sift 2 cups gluten-free icing sugar into a medium bowl. Add ¼ cup lemon juice; stir until smooth.

7.Dip cooled doughnuts, upside-down, into lemon glaze. Transfer to a wire rack. Stand until set. Serve immediately.