Starting your mornings couldn’t get much sweeter with these poppable sweet delights. Reduce your sugar intake from a normally high-sugar dessert by subbing traditional sugar with Purecane zero-calorie sugar substitutes. These sharable treats are a perfect mix of sweet and guilt-free, with a light dusting of Brown Sweetener or paired with the a zesty lemon curd filling.

By Lisa of @BeautyByBenz

Prep 3h

Cook 30m

Total 3h30m

Serve 12

Ingredients

Donut Ingredients:

1 packet active dry yeast
¼ cup warm water
3¼ cup all purpose flour
1 cup milk of choice
¼ cup unsalted butter (softened)
3 large egg yolks
2 tablespoons + 1 teaspoon Purecane™ zero-calorie Baking Sweetener
Pinch of salt
Coconut or vegetable oil for frying

Toppings:

½ tablespoon ground cinnamon
¼ cup Purecane Brown Sweetener
Optional filling: Sugar-free lemon curd

Directions

Combine the yeast, warm water, and 1 teaspoon Purecane™ zero-calorie Baking Sweetener in a small bowl. Mix well until yeast has dissolved and let sit for 5 to 10 minutes, until foamy in texture. (If your yeast has not begun to create a foamy consistency, it is not live/active and you’ll need to start over with new yeast).
In a large bowl, combine the flour, milk, egg yolks, Purecane™ zero-calorie Baking Sweetener, salt, and yeast mixture. Mix ingredients with a hook attachment fitted on an electric mixer on low speed, or using clean hands, at a low speed until your dough is elastic and smooth (about 5-6 minutes). If you’re using your hands to knead, lightly flour a surface and your hands before kneading.
Transfer your dough to a lightly oiled large bowl. Cover the bowl loosely with a kitchen towel, and let it sit at room temperature for about 2 hours or until the dough has doubled in size.
Using a small round cookie cutter or an ice cream scooper, cut out as many donut holes as you can. Transfer the donut holes to a lightly-floured baking sheet or work surface that can be left undisturbed. Cover the baking sheet again with a kitchen towel and let donut holes rise at room temperature until they’re slightly puffed up (this should only take about 30 more minutes).
While your dough is rising again, make your topping and/or filling to set aside. Combine a ½ tablespoon ground cinnamon and ¼ cup Purecane Brown Sweetener on a plate. Bonus points if you want to make this zesty and add sugar-free lemon curd to fill your donuts with.
Once your donut holes have risen, heat your oil in a deep pan over medium-high heat, making sure to have at least a few inches of oil in the pan. Heat until lightly bubbling.
Start to add in your donut holes, about 6 or 7 at a time depending on the width of your pan. Fry until puffed up and golden, which only takes about 1 minute per side. Remove the donut holes from the oil with a slotted spoon and move onto a paper towel-lined serving plate.
Let the donut holes cool just enough to handle before rolling them in your cinnamon and Brown Sweetener mixture.
To fill your donuts with lemon curd, use a tipped pastry bag to poke a hole in each donut, and fill with the lemon curd.
Enjoy!