Doughnuts

Doughnuts

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Doughnuts

  • 3 g Yeast
  • 4 tbsp Caster Sugar
  • 150 ml Lactofree Dairy Drink
  • 225 g Plain Flour
  • 2 Pinches of Salt
  • 20 g Strawberry Jam
  • 300ml Olive Oil For deep-frying
  • 50 g Lactofree Spreadable
  • 1 Egg (Beaten)

Instructions

Mix the yeast with half a teaspoon of the sugar and two tablespoons of warm milk ®Lactofree milk. Place in a warm place to rest for 15 minutes, or until frothy.

Sift the flour and salt into a large bowl. Stir in one tablespoon of the sugar.

Make a well in the flour and pour in the yeast mix, the rest of the ®Lactofree milk, the melted ®Lactofree spreadable and the egg. Mix to make a dough and then knead, cover the bowl and leave to stand for 45 minutes, or until the dough has doubled in size.

On a floured work surface, knead the dough for five minutes, then divide into 12 balls and place in a warm place for 30 minutes, or until they have doubled in size.

Heat the oil in a deep pan until it reaches 190C/375F, or a cube of bread dropped in sizzles and turns golden in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

Gently lower the dough balls one at a time into the hot oil, in batches of two or three, and fry for 3-5 minutes or until golden-brown, and then carefully turn over. Remove from the hot oil with a slotted spoon and drain on kitchen paper.

Roll the hot doughnuts in the remaining sugar. Make a small slit in the doughnut with the tip of a knife, and fill with a teaspoon of jam. Serve.