Dutch doughnuts mix

Ingredients:

gluten-free wheat starch, sugar, dextrose, buckwheat flour, lupin flour, emulsifier (soyalecithin), thickening agent (xanthan gum), salt, leavening agent (diphosphates, sodium carbonates)

Allergens info:

wheat gluten-free <20ppm, lupin, soy

Preparation:

Soak the 150 g raisins in hot water, drain and sprinkle with some buckwheat flour.
Mix the Peak's oliebollen mix 300 g with 225 ml low-fat (vegetable) milk and 1 egg (substitute), add 15 g yeast and mix until smooth. Stir the raisins into the batter.

Let the batter rise for 35 minutes in a 50°C oven, covered with plastic wrap or in a warm place.
Meanwhile, heat the sunflower oil in a deep-fat fryer to 190°C. Fry the oliebollen until golden brown on both sides.
Sprinkle the oliebollen with powdered sugar.