Avoiding sugary treats can be very difficult for people who are following dietary restrictions. If you miss having doughnuts with your morning coffee, you can create a sugar-free version with merely a few ingredient substitutions. Since these doughnuts are baked instead of fried as well as being sugar-free, they’re a healthier alternative to the more traditional pastry.
Preheat your oven to 425 degrees. While it preheats, mix 1 1/8 tsp. (half a package) of dry yeast with 1/8 cup of warm water. Set the yeast mixture aside.
Measure 6 tbsp. (3/8 cup) of milk into a saucepan, and place the saucepan over a medium-high heat burner. Stirring continually, bring the milk almost to a boil before removing from the burner. This is known as “scalding.”
Pour the scalded milk into a mixing bowl, and mix in 1 tbsp. of granulated sugar substitute, 1/8 tsp. of cinnamon and 1/2 tbsp. salt. After the mixture cools to lukewarm, stir in a beaten egg.
Add the yeast mixture and 1 1/4 cups sifted flour to the bowl. Beat until well mixed.
Cover the mixing bowl with a clean dish towel, and place it in a warm place to rise. After an hour, check the dough to see whether it has doubled in size. If it has not, it will need to keep rising.
Place the risen dough on a floured cutting board or counter, and turn it over–do not knead–a few times to form a soft ball. Roll the dough until it’s approximately one-half inch thick, making sure it hasn’t stretched. The dough should remain soft and not elastic. If it is elastic, it has stretched too far. In that case, re-form the ball and roll it out again.
Grease a cookie sheet with shortening, then use a doughnut cutter to cut out nine or 10 doughnuts. Place the doughnuts 2 inches apart. With your pastry brush, brush the tops of the doughnuts with melted butter and place the sheet in the oven.
Bake for 10 minutes or until brown. While the doughnuts are still warm, roll them in granulated sugar substitute.
- Do not use hot water to mix yeast. It can kill the yeast, and the doughnuts will not rise.
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