|04-16-2014, 07:26 PM||#1|
Junior LCF Member
Join Date: Jun 2004
Low Carb donuts
1/2 tbsp active dry yeast
1/2 tbsp sugar
3/4 cup warm almond milk (30 seconds in the microwave does the trick)
1/4 cup heavy cream
Artificial sweetener equal to 1/2 cup sugar (I used liquid sucralose)
2 tbsp Polydextrose
1/2 teaspoon salt
1 1/2 cups Carbquik
1/2 cup wheat protein isolate 5000
2 tbsp wheat protein isolate 8000
1 tsp thick it up or xanthan gum
3 cups vegetable oil for frying
Put all ingredients except the oil into breadmaker on manual mode. Knead ten minutes.
Roll out the dough on a surface floured with a little WPI 5000 until it's about 1/2 inch thick.
Cut with a biscuit cutter. Cut the centers with a bottle cap. Then gather up the remaining dough, knead it a few times and repeat until all the dough has been cut. You should have about a dozen donuts.
Place the donuts on a cookie sheets and let stand in a warm place until they nearly double in size. This will take 30 to 45 minutes.
Heat the vegetable oil in a large frying pan over medium heat. (I used my electric wok.) Bring the oil to about 400 degrees.
Fry each donut until light golden brown, flip it over and cook the other side. Cool on paper towels.
For a glaze, use 1/4 cup powdered erythritol or LC Confectioners Powder. Add 1 tbsp Hershey’s Special Dark cocoa powder and 1 tbsp water. Dip the top of each donut in the glaze and set aside to cool. For a plain glaze, omit the cocoa.
Makes 1 dozen donuts 3g carbs each