Remember those hot sugared doughnuts in a paper bag you could get at the seaside, a funfair or a market?! Well this is them... but gluten-free! A food thermometer is super-handy for frying these, and once you get the hang of it, you won’t want to stop making them.

Method:

• Half-fill a large, deep, heavy-based saucepan with vegetable oil and place over a medium heat until it reaches 170°C. If you don’t have a digital food thermometer, use the wooden spoon handle test: simply pop the handle into the oil for 3–4 seconds – if you see bubbles gently forming around it, then it’s ready to fry. The wooden spoon handle test has never let me down!

• Meanwhile, in a large mixing bowl, cream together the butter and sugars until light and fluffy. Add the egg yolk and vanilla extract and mix in until combined, then stir in the sour cream, ensuring it’s fully incorporated.

• In a medium mixing bowl, mix together the flour, xanthan gum, cornflour and nutmeg, if using, then add them to your bowl of wet ingredients. Mix by hand with a spatula so you don’t overmix. The dough will be a little sticky but not unmanageable.