Low Carb Cinnamon Sugar Free Donuts

Phillip Hargreaves

Nutritional facts: This is only 9.1g Net Carbs Per Donut.

Servings: 10

subheading: Yeast Mix:

1½ tsp Active Yeast

1 tsp sugar (Yeast Eats the Sugar)

3 tbsp Warm Water

subheading: Donut Mix:

125g Oat Fibre (Cannot Sub this for this recipe!)

60g Vital Wheat Gluten

90g Self Raising Flour

30 ml Milk warm

40 ml Warm Water

1 large Egg yolk

½ tsp Salt

30 g Butter (Room Temperate)

subheading: Cinnamon Sugar Coating:

1 tbsp Cinnamon

60g (½ cup) Erythritol with Stevia Sweetener Powdered or Powdered Natvia or Monk Fruit

subheading: Prep Cinnamon sugar-free mixture:

Combine the 1 tbsp cinnamon and 60g Erythritol with Stevia Sweetener Powdered in a small tray or bowl and set aside.

subheading: Proof yeast mixture:

Add to a cup or small bowl, 3 tbsp Warm Water, 1½ tsp Active Yeast, 1 tsp sugar, place in a warm spot and leave to rise for 5 to 10 minutes or until doubled in volume and foamy.

subheading: Making the donut dough mixture:

In a bench mixing bowl, add the Mix together 125g Oat Fibre, 60g Vital Wheat Gluten, 90g Self Raising Flour, 30 ml Milk warm, 40 ml Warm Water, 1 large Egg yolk, ½ tsp Salt, 30 g Butter and the the yeast mixture in mixer on low speed, with the dough hook attachment until the dough comes together for 2 minutes.

Slightly increase the speed and knead the dough mixture for another 15 minutes or until the dough is tacky to touch. If you continue kneading to the point of smooth and stretchy dough, the dough will be over kneaded and make donuts doughy, so keep a close eye on the dough.

Get a large bowl, then butter or grease bowl (for proofing), place the dough back in the greased bowl, then grease the dough ball itself to prevent it from forming a crust.

Cover the bowl and dough with a clean kitchen towel or glad wrap, place the bowl in a warm draft-free place, allow the dough to rise for 1 to 2 hours until it has doubled in size.

subheading: Donut Prep:

Get some baking paper and cut out 10 4" x 4" squares just bigger than the donuts, place the 10 pieces of baking paper on a baking tray, dust them with flour.

The flour will prevent the donuts from sticking to the baking paper.

subheading: Rolling and cutting:

Using a rolling pin, roll the dough into about ¼ inch thickness. (Don't roll the dough too thin)

Using a 3-inch cookie cutter cut out 10 round cookie shapes, then use a ½ inch cookie cutter to make the hole in the center. (Can also use a donut cuter)

Place one donut to one piece of baking paper, repeat with all 10 donuts. (Makes it easier to place the donuts in the oil)

Cover the donuts with a clean kitchen towel and allow them to rise for 45 min to 1 hour or until doubled in size. (You can also do this by turning the oven on the lowest heat, place the tray into the oven for 45 minutes, make sure the oven is not too hot, we don't want to cook them, just proof them - rise)

subheading: Frying the Donuts:

Heat 1½ inches sunflower oil in a frying pan and heat the oil to 160C° Degrees.

To fry donuts, drop six of them at a time and allow to become golden before turning to the other side, about 3 to 6 minutes per side. (Check them, by turning them over with a large metal spoon, to make sure they aren't burning, if not golden turn them back over until they are.)

Once they are cooked, transfer the donuts onto paper a towel or wire rack to drain.

subheading: Cinnamon sugar-free Coating:

Drop the hot donuts into the cinnamon sugar-free mixture, so it the sticks to the donuts fully coat them, the donuts must be hot so the cinnamon sugar-free mixture will stick the oil on the donuts.

Enjoy.

Needed for this recipe, Cookie cutters or donut cutter.

Nutritional facts: This is only 9.1g Net Carbs Per Donut.

Servings: 10

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