Dough

• 310 Gram Bread Flour
• 20 Gram Yeast Fresh / 10 Gram Dry Yeast
• 180 Gram Water, Room Temperature
• 100 Gram Coconut Milk / Milk Alternative
• 40 Gram Erythritol / Sugar Replacement / Honey
• 10 Gram Lemon juice
• 5 Gram Salt
• 2 Gram Lemon Zest (Optional)

Glaze

• 100 Gram Gracious Bakers Icing Sugar – Sugar Free
• 250 Gram Boiling Water
• Pinch of Vanilla Bean Paste

What You Will Need:

• 2 x 6 Doughnut Moulds
• 1 x Large Piping Bag
• 1 x Zester
• Scale
• Hand Beater
• Mixing Bowl
• Pot & Coconut Oil For Frying / Oven For Baking
• Rice Flour for dusting
• Desiccated Coconut for Rolling in.

Tips

• Erythritol can be replaced for Sugar, please be mindful of your sugar intake and restrict to 10% of your daily total energy intake.
• FDA Daily Recommended 25 Gram’s for Woman and 50 Gram’s for Men.
• The Lemon Juice in your Glaze can be replaced with Boiling water and 15 Gram Cacao.
• Replace the Yeast for Baking Powder, it works either way.
• Replace the frying for Baking , same great taste minus the oil.

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1. Method

   • Fill a pot with coconut and set aside for frying later.
   • Prepare your doughnut moulds by applying a thin layer of coconut oil and then dusting with a thick layer of Rice Flour and set aside for later use.

   3. Dough Method:

   • Dissolve your yeast in the water, add the erythritol or suitable sugar replacement and mix well with a small whisk to dissolve the sweetener. Add the coconut milk, allow to stand for 3-5 minutes until the mixture starts to froth.
   • Pour your Gracious Bakers Bread Pre-Mix or Roll Pre-Mix into your mixing bowl.
   • Using a hand mixer with dough hook attachments, mix the flour while slowly adding the yeast mixture, scraping the sides of the bowl to ensure all the ingredients are well incorporated.
   • Mix on slow for 1 minute until the mixture is well combined.
   • Add the lemon juice and salt and optional lemon zest, mix an additional 1 minute.
   • Allow the mix to rest for 2 minutes, wet your hands and scrape your dough into your piping bag without a nozzle, old the tip close.
   • Pipe rounds of dough into your molds, use a wet scissor to cut the end off and flatten neatly with a finger dipped in water.
   • Continue until all the mixture is done and cover with a well-oiled covering to avoid sticking.
   • Allow to proof of 30 – 60 minutes depending on the temperature.
   • Once proofed double in size they are ready for frying see the next step, alternatively bake in a pre-heated oven of 180°C for 12 Minutes.
   • Start heating your coconut oil for frying, once your oil has reached 175°C-190°C it is ready.
   • Tip your doughnuts out of the moulds and carefully and place in your oil for frying.
   • Fry each doughnut 2-3 minutes on each side until golden brown. Remove from oil and place on paper towel to drain excess oil.
   • Drunk the doughnuts in your glaze for 30 seconds remove and roll in your coconut, allow to cool and enjoy!

Note: Kept enclosed they last for 3 day. Heat 30 seconds in microwave
to refresh.