Activate the yeast: In a small bowl, mix together the yeast, 10g (about 1 tablespoon) sugar and warm milk. Set aside for 10-15 minutes, or until the mixture starts frothing.

Make the psyllium gel: In a separate bowl, mix together the psyllium husk and cold water. After about 30-45 seconds, a gel will form.

In the bowl of the stand mixer, whisk together the tapioca starch, millet flour, sorghum flour, xanthan gum, salt, baking powder and the remaining sugar.

Make a well in the middle of the dry ingredients and add the egg, yeast mixture and psyllium gel.

Knead the dough until smooth and all the ingredients are evenly incorporated, about 5-10 minutes.

Add the butter and knead until it’s fully incorporated.

Transfer the dough into a lightly oiled bowl, cover the bowl with cling film and chill in the fridge for at least 1-2 hours.

Once chilled, divide the dough into 8 equal pieces.

On a lightly floured surface, shape the pieces of dough into balls, and finally flatten them.

Place the doughnuts on individual squares of parchment/baking paper on a large baking sheet.

Proof the doughnuts in a warm place for about 1 ½ hours or until about doubled in volume.

Heat the oil to 320-330ºF (160-165ºC).

Once the doughnuts have doubled in volume, carefully place them into the hot oil.

Fry the doughnuts on this first side for about 2 ½ minutes or until deep golden brown, then flip them over.

Fry them on the other side for a further 2 ½ minutes or until deep golden brown.

Use a slotted spoon to remove the doughnuts out of the oil and onto a large plate or wire rack lined with paper towels.

In a bowl or a deep plate, mix the sugar and cinnamon together until well combined.

Roll the doughnuts in the cinnamon sugar while they’re still hot.

To fill the doughnuts, first make a hole in the doughnuts.

Transfer your jam of choice to a piping bag fitted with a nozzle.

Fill the doughnuts until the jam starts coming out of the hole.