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Old Fashion Doughnuts

Discussion in 'Cooking and Culinary Arts' started by Joyous Song, Feb 28, 2021.

  1. Joyous Song

    Joyous Song Well-Known Member

    +463
    United States
    Christian
    Married
    Old Fashioned Doughnuts

    When I make doughnuts for Chanukkah, I have to make two versions. Doughnuts for those on a low sugar diet and those for people able to consume sugars. So I created a much smaller doughnut recipe so as to be able to make a wide variety of tiny but delicious doughnuts.


    Preheat oven to 350° degrees. Grease lightly a doughnut pan and 1 cupcake tin but you will only fill four holes.

    In a medium bowl mix together:

    1/2 cup almond flour

    1/4 cup coconut flour

    1/4 cup Tapioca flour

    1/2 tsp guar gum

    11/4 - 1/2 tsp stevia (1 to 4) (1/3 cup stevia/eythritol blend or honey to wet ingredients)

    1 tsp baking power (recipe for homemade: 1/2 tsp cream of tartar, 1/4 tsp baking soda and potato starch)

    1/4 tsp salt

    1/4 tsp cinnamon

    1/2 tsp ginger

    (or for a lemon version add the zest of 1/2 a lemon zest to dry ingredients)

    Put into a Mixture and mix well, one at a time:

    1 eggs

    1 T oil

    2 tsp lemon juice

    1/2 cup almond milk (use a third for honey)

    1 tsp lemon extract (omit if grain free and double zest)

    Combine well the dry ingredients to wet. Fill a large holed decorators bag and use cone number 1A cone to pipe dough into doughnut pan or scoop into muffin pans. Bake 10 -15 minutes or until tooth pick comes out cleanly, let cool before remove from doughnut pan or cupcake pans and fry the rest of the way in hot fat (its seconds on each side). Let cool before coating with sugar, honey glaze or cocoa powder or chocolate and or coat these with peanuts.


    Makes six large or twelve small doughnuts.

    To make chocolate doughnuts add 1/4 cup cocoa to mix above.

    To make lemon, zest and lemon and add this to the mix and do not add cinnamon

    Peanut: form as directed and cover with a peanut butter honey glaze (add 1 T peanut butter, 1 T honey (or stevia equivalent) and 1 tsp butter or coconut oil then roll in chopped peanuts.


    Filled: make in cupcake pans. Bake and fry as directed. When it cools puncture one side with a decorators cone. Use a thin tool (thermometer or small whisk handle for example) and dust with potato starch. Move around inside restaching as needed. Use the same cone you be using to fill. ]

    Now you can fill this with vanilla French Cream, jelly or any custard or any filling you like. Ice the top with chocolate icing or simply honey glaze.

    Note: Jelly filled go best with a simple glaze, custard or cream filled do best with a frosted topping.

    Glazed: make an easy glaze: 3 T honey and 2 T soften butter, 1/8 tsp vanilla and milk if needed to thin. Glaze when doughnuts have cooled.


    Non-sugar glaze: mix or blend together: 1 - 2 T softened butter or coconut oil, 2tsp stevia, and1/2 tsp vanillas (or 1/2 inch vanilla bean). Add almond milk if needed to thin this and blend in.

    Chocolate icing: Mix 2 T soften butter with 1/2 tsp cacao and 1 tsp stevia (1 : 4). Spread over doughnuts.

    Chocolate coating: mix 1 T chocolate (chips or bars) melt adding enough oil to make it easy to brush onto doughnut. Brush onto doughnut then refrigerate or freeze until hardened.
     
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