Glazed Yeast-Raised Gluten Free Donuts

For the donuts 2 1/2 cups (350g) all-purpose gluten-free flour (I used Better Batter), plus more for sprinkling

xanthan gum (omit if your blend already contains it)

kosher salt

cream of tartar

baking soda

granulated sugar

instant (breadmaker or rapid rise) yeast

fresh finely-ground nutmeg (optional)

apple cider vinegar

egg (50 g, weighed out of shell), plus 1 egg white (25 g)

+ 2 tablespoons (9 fluid ounces) milk (any kind, just not nonfat), at room temperature

unsalted butter or virgin coconut oil, melted and cooled

Oil for frying or non-aerosol oil spray for Air Frying

For the glaze 1 cup (120 g) confectioner’s sugar

Lyle’s Golden Syrup (or honey)

to 4 tablespoons water