240 g / 9 oz/ 1 ¾ strong white gluten free bread flour, plus extra for dusting (optional)
60 g/ 2 oz / ¼ cup vegan butter, cubed
1 ½ tsp easy blend dried yeast
2 tbsp castor (superfine) sugar
1 tsp salt
2 vegan eggs
Sunflower oil, for deep-frying
250 ml / 9 fl. Oz / 1 cup vegan lemon curd
1 lemon, juiced
300 g / 10 ½ oz /3 cups icing
50 g/ 1 ¾ oz /1/4 cup candied peel, finely chopped
1.Rub the butter into the flour, then transfer the mixture to a free- standing mixer with the yeast, sugar, salt, eggs and 75 ml of warm water. Mix medium speed for 12 minutes.
2.Cover the bowl with oiled clingfilm and leave to rise for 2-3 hours or until doubled in size.
3.Knock back the dough into dough, then cover again and chill for 4 hours. 4.Preheat the oil in a deep fat fryer, according to the manufacturer’s instructions, 190°C (375F). Fry the doughnuts in batches for 4 minutes, turning halfway through. Drain on plenty of kitchen paper and leave to cool, then make a hole in the side of each one.
5.Put the lemon curd in a piping bag and fill the doughnuts. Add just enough lemon juice to the sugar to make a runny glacé icing. Dip the doughnuts to coat, then transfer to a wire rack. Drizzle over any leftover glaze and sprinkle with candied peel.