Sugar-Free Donut Holes
- 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
- 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.