Gluten-free baked donuts

1. Prepare yeast from 100 ml of lukewarm milk, 1 teaspoon of sugar and yeast.

2. Pour flour, salt, sugar and egg yolks into a bowl.

3. Add the leavened yeast and the remaining milk.

4. Process the dough either by hand or with a food processor, finally add melted, not hot butter or lard and mix.

5. Cover with foil and leave to rise in a warm place for about 40 minutes, the dough will double in volume.

6. Place on a lightly floured board and roll out to a thickness of about 1.5 cm.

7. Put heaps of jam on the dough, cover with dough and cut out round filled donuts with a floured glass. Part of the dough can be prepared as baked buns.

8. Smooth it in your hand and place it on a greased or baking paper-lined baking sheet.

9. We can brush with oil before baking. Bake at a temperature of 180 degrees for about 15 minutes until lightly golden.

10. Brush hot with butter and sprinkle with powdered sugar before serving.