Low Carb Cream Donuts - Cooked 2 Ways

Nutritional facts: This is only 10.9g Net Carbs Per Donut. (Divided by 8 Donuts )
These donuts can be cooked two different ways, baked or fried.

Servings: 8

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: For the Cream filling:

200 ml Full cream

30g Erythritol with Stevia Sweetener or Natvia or Monk Fruit or Allulose Powdered

1 tsp Vanilla Essence

subheading: Chocolate Topping:

100g Lindt Excellence Chocolate Block Cocoa 95%

subheading: Proof yeast mixture:

Add to a cup or small bowl, 3 tbsp Warm Water, 1½ tsp Active Yeast, and 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 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 the 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.

Once the dough is kneaded, leave it in the bowl, cover the bowl with a clean kitchen towel or Glad wrap, place the bowl in a warm draft-free place, and allow the dough to rise for 2 hours until it doubles in size.

subheading: Shaping the Donut dough:

Get the dough out of the bowl, Punch down the dough onto a floured bench top, with your palms, flatten the dough out into a big circle, and cut the dough into 8 even segments, just like a cutting pizza.

Pick up the mixed dough, now we need to form it into shape, and roll the dough into a 6-inch long roll about 1½ inches thick.

Place the donuts on baking paper on a suitable tray, cover them with a clean kitchen towel or Glad wrap, place them in a warm draft-free place, and allow the dough to rise for 1 hour until they double in size.

subheading: Frying the Donuts 1st Way:

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

To fry donuts, drop four of them in the oil and allow them 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 a wire rack to drain.

subheading: Baking the Donuts 2nd Way:

Pre-heat the oven to 185C° Degrees for 5 minutes.

Place four of the donuts on baking paper on an oven tray, and bake them for 10 to 12 minutes, keep an eye on them.

Once baked, take them out and place them on a wire rack to cool.

subheading: Chocolate Topping:

Slowly melt the 100g Lindt Excellence Chocolate Block Cocoa broken into small pieces in a microwave in

30-second bursts until it's runny enough to coat the eclairs, don't leave it in the microwave too long as it tends to burn.

Dip the donut tops into the melted chocolate to make the topping and set aside too set.

Once the topping is set, cut the donuts in half using a knife.

subheading: Making the Cream:

Add to a bowl or bench mixer bowl, whiz the 200 ml Full cream, ¼ cup Erythritol with Stevia Sweetener,

and 1 tsp Vanilla Essence, and beat until it has stiff peaks.

Using a piping bag, pipe the cream on the bottoms of the donuts, then place the tops on top of the cream, serve and enjoy.

Nutritional facts: This is only 10..9g Net Carbs Per Donut. (Divided by 8 Donuts )

Servings: 8

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