Doughnuts Cooking Trays

Low Carb Yeasted Donuts (‘doughnuts’) FATKITCHEN

WEBMar 24, 2021 · Using a dough hook, mix together on a low speed until combined. Add half of your low carb “flour” mix and continue kneading …

1. Mix together your “flour” ingredients (lupin flour, vital wheat gluten, and oat fiber) in a bowl & whisk until evenly distributed. Set aside.
2. Combine Almond Milk and Water In a Bowl (make sure that together they = 80°F). Add the Almond/water mix to your stand mixer bowl with your instant yeast and sugar (or Inulin), and stir together gently (you can use just a spoon or spatula to mix). Allow the mix to sit for 5-7 minutes until you see foamy bubbles appear (it SHOULD look like the yeast is ‘blooming’ or expanding slightly in the water). If you don’t see any bubbles, expansion or changes, then your yeast might be bad or old!
3. Once your yeast is foamy or bubbly, add lightly whisked egg yolks and allulose in with the yeast mixture. Using a dough hook, mix together on a low speed until combined. Add half of your low carb “flour” mix and continue kneading on the LOWEST mixer speed (speed 2!) for 2-3 minutes. Add the other half of the low carb “flour” mix and continue kneading (still on low speed- speed 2!) for 8-12 minutes. *This dough can be quite sticky in the beginning of kneading, so if it’s sticking to the sides, you can pause the mixer and use your hands or a spatula to scrape it from sides & reposition the dough under the dough hook better (see recipe video!)*. The dough should look cohesive, smooth and stretchy before moving on to Step 4. *At this point, if you were to pinch a piece of the dough and try to stretch it away from the rest of the dough, it should NOT break off easily. If it does break off instead of stretch, then it means your gluten hasn’t developed enough, so you can just continue kneadin
4. Add Kosher salt & softened butter (its best folded into the center) to the dough, and knead on low speed until the dough is smooth and the butter has been completely kneaded in (no greasiness should be left in the dough), which should take 3-6 more more minutes of kneading. *If the butter is having trouble getting kneaded in (it will slip around a bit the first few minutes while mixing, which is normal and expected!) you can pause the kneading, pull the dough off the hook, pinch the together dough & then flip the dough over and continue your knead to help distribute the butter in.* Once the dough no longer feels greasy to the touch, turn off your mixer and gather all the dough in your hands and form a smooth dough ball (some of your dough may appear stringy – that’s okay! If your dough looks like mine does in the recipe video, just set it on your counter and do a few hand knead til it comes together– pushing the dough ball with the palms of your hands, folding it back towards you, then
5. Preheat the oven to 180C/350F. Grease a 12-count donut pan generously and set aside.
6. In a mixing bowl, add your almond flour, sweetener, and baking soda and mix well. In a separate bowl, add your eggs, apple cider vinegar, and coconut and mix together. Combine your dry and wet ingredients and mix well, until just combined.
7. Transfer your donut batter into a ziplock bag. Cut one end of the ziplock bag and gently squeeze out the donut batter directly into the doughnut pan.
8. Bake the donuts for 12-15 minutes. Remove from the oven and let cool for 5 minutes, before transferring to a wire rack to cool completely. If desired, frost the donuts.

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