- STEP 1
Firstly mix the warm milk (200 ml initially) with yeast and a pinch of sugar and a sprinkle of flour on top (so you can see how much has the yeast risen) and let it rest in a warm place for about 10 minutes.
Separately, mix the flour with the remaining sugar, salt and xanthum gum, now make a hole in the middle and add the wet ingredients: eggs yolks, vanilla essence, soft butter and the fruit peel, followed by the risen yeast (now that the flour has bubbled up)! Pour it over and knead to a smooth dough, it should take about about 5 minutes.
- STEP 2
Cover the dough and let rise in a warm place for 30 minutes, knead a second time for 3 min and let it rest for another 15 min.
- STEP 3
Roll the dough in a circle/square, about 3cm thick and cut the round shapes using a flour dusted glass or cookie cutter. Now place the circless on a floured surface or non stick baking paper and cover, keep in a warm place an wait until the dough has doubled in height(appox 20min).
- STEP 4
Heat the fryer to 160 °, and add the dough pieces, no more than three at a time. Always put them top first in the hot fat until they turn golden brown, about 3-4 minutes on each side.
- STEP 5
The jam must be the consistency of thick double cream, not too liquid or too thick.
Excessive kneading is not necessary as there is no gluten to activate, so homogenise the ingredients and you are done.
Suitable for diabetics or insulin resistant due to the fact that xylitol is a natural sweetener with a very low GI index around 7 and very low in calories 4kl for 1 tsp.
To find out more about xylitol, follow the link: http://www.bbcgoodfood.com/howto/guide/sugar-substitutes-xylitol-explained
Make sure the room is warm if not it will not rise much, which is what happened to mine. If the room is cold, start the oven on 50 degrees and let the door open so the heat can rise to you near by doughnuts.They tasted yumm!
This can be adapted using the same ingredients less xanthum gum for standard flour but no sugar or all together the traditional way.