Glazed Doughnuts (Lactose Free!)

Welcome back to another lactose free recipe. One of the best things about cooking is being able to instantly make any dish that you have a deep craving for. The past two weeks I have been longing for a batch of fresh and fluffy doughnuts covered in a sweet delicious glaze. I have made it my mission and quest to make a batch of delicious doughnuts that use only lactose free products. The quest has been full of so many bad batches of rock-hard misshapen lumps of dough. Thankfully with some perseverance I have discovered the best recipe from a delightful YouTube channel ‘Emma’s Goodies’ .

As always, I have tested this recipe many times and found it to be successful providing you keep to the recipe. Plus, it works amazing with lactose free products. This recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.

Cooking with oil always makes me a little anxious. There are so many things that can go wrong, and you always see so many horror stories regarding deep frying. Please read these tips before you attempt this recipe.

Keep kids away.
Always stay in the kitchen when you are frying.
Keep an eye on the oil, if you see wisps of smoke or the oil smells turn off the burner / stove immediately and very carefully remove the saucepan to the side. Smoke is a danger sign that the oil is too hot.
Heat the oil slowly.
Add the food gently to the pot so the oil doesn’t splatter and burn you.
Always keep a lid beside the pan. If you have a fire slide the lid on top of the pan and turn the stove off. Let the saucepan cool down. Don’t remove the lid or it may ignite again. Call for help if you feel uncomfortable. DO NOT USE WATER ON AN OIL FIRE. Seriously please watch the following video.
https://www.youtube.com/watch?v=v3F4c5o4J7M
If there is a fire that can not easily be contained evacuate from the house and call the fire department in your country.
Oil is very dangerous when used incorrectly please respect it.

Ingredients

2 Cups Plain flour (plus extra for dusting)
40g Caster sugar
½ tsp Salt
1 Egg
½ cup Lactose free milk (warm)
40g lactose free margarine (melted)
7g Yeast

Steps

Place the flour, sugar and salt into a large bowl. Mix together.

In a separate bowl combine the warm milk, margarine and egg. Combine well. Add the yeast and leave aside for a few minutes.

Add the milk mixture to the flour mixture and mix until it forms a rough dough.

Turn the dough out onto a lightly floured work surface.

Knead until the dough becomes smooth and elastic. The dough itself will be sticky. Avoid adding any extra flour. As the dough rises it will lose its stickiness and become easier to work with.

Place the dough into a lightly oiled bowl and leave in a draught free place for 1 hour and 30 minutes to two hours to an hour to rise. It should be doubled in size.

Tip the dough out onto a freshly floured surface. Press down to gently release the air.

Prepare two baking trays with baking paper.

Roll the dough out to about 1 to 2 cm thick.

Sprinkle the top of the dough with flour.

For this recipe I did not have a decent doughnut cutter, so I used a cup and a cannoli tube.

Gently press the large cookie cutter into the dough and cut out as many large circles as you can. Place the cut-out circles onto the baking tray leaving some space in-between for them to rise again.

Press the smaller circle cutter (in my case a cannoli tube) into the centre of each doughnuts and cut out a small circle.

Don’t throw these pieces out as they are perfect for making mini cinnamon bites.

Place the trays in a warm draught free place so they can rise again for a good 30 to 45 minutes.

Place some sunflower oil in a large saucepan and heat to around 180C.

Keep these tips in mind:

Keep an eye on the oil, if you see wisps of smoke or the oil smells turn off the burner / stove immediately and very carefully remove the saucepan to the side. Smoke is a danger sign that the oil is too hot.
Heat the oil slowly.
Add the food gently to the pot so the oil doesn’t splatter and burn you.
Always keep a lid beside the pan. If you have a fire slide the lid on top of the pan and turn the stove off. Let the saucepan cool down. Don’t remove the lid or it may ignite again. Call for help if you feel uncomfortable. DO NOT USE WATER ON AN OIL FIRE.

Very gently drop each doughnut into the oil. Cook until you can see the bottom is starting to turn golden brown. Use a slotted spoon and turn the doughnut over. Cook until golden.

Place the doughnuts onto a tray lines with paper towels to remove the excess oil.

Continue this process until you have cooked all the doughnuts.

Leave the doughnuts to cool down completely.

Cook the doughnut holes as well. These will darken very quickly.

In a small bowl add some sugar and a small amount of cinnamon.

Place the cut-out doughnut holes into the sugar and toss.

Vanilla Glaze

Ingredients

2 cups Icing sugar
75g Lactose free margarine (melted)
1 tsp Vanilla essence
4 to 6 tbs Lactose free milk

Steps

Sift the icing sugar into a small bowl.

Add the melted margarine, vanilla and the milk.

How much milk you use depends on how thick you want the glaze. I personally made my glaze thin, so it only thinly coats the doughnut. The glaze is extremely sweet so I find it can be overpowering if too much is used.