French · Dessert
Mardi Gras Twisted Donuts
A single Mardi Gras–coloured twisted yeast donut, fried light and briefly, then banded in purple, green and gold allulose glaze instead of a heavy sugar icing, built to land well under the usual fried-dough calorie load.
$1
25 minsPrep
4 minsCook
109 minsTotal
MediumLevel
Nutrition per serving
282Calories
4.6gProtein
17.1gFat
31.7gCarbs
4.9gSugar
1.3gFiber
210mgSodium
28mgChol
1.4gSat Fat
72mgPotassium
27mgCalcium
1.5mgIron
0.1mcgVitamin B12
1.3mgVitamin C
0gPolyol
5gAllulose
0.3gAlcohol
Goes well with
Belgian Dubbel
local
Chicory Coffee with Chicory Root
international
vegetarian
sweet-spot
Instructions
1
Warm the skim milk to blood temperature and whisk in the yeast and 8g sugar; let it foam for 8 minutes.
2
Mix in the flour, beaten egg, salt and vanilla extract to form a soft, slightly sticky dough; knead by hand for 6 minutes until smooth.
3
Cover and prove in a warm spot for 60 minutes until doubled.
4
Turn out onto a floured surface, divide into two pieces, roll each into a 20cm rope and twist together into one spiral; pinch the ends to seal.
5
Rest the twisted dough on a floured tray for 20 minutes while the frying oil heats.
6
Heat the vegetable oil in a deep pan to 175°C using the thermometer.
7
Fry the twist for 90 seconds per side until deep golden, then lift onto a wire rack to drain.
8
While still warm, divide into three sections and brush each with purple, green and gold-tinted glaze made from allulose and lemon juice.
9
Dust the seam lines lightly with cinnamon and let the glaze set for 5 minutes before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g sifted all purpose flour
- 0.8 oz22g warmed skim milk
- 1/31/3 eggs, beaten (15g)
- 0.1 oz2g yeast dried
- 0.3 oz8g sugar white
- 0 oz1g salt
- 0.1 oz2g vanilla extract
- 14 oz400g for frying vegetable oil
- 0 oz1g cinnamon ground
- 0.1 oz2g purple, green, gold food colouring
- 0.4 oz10g whisked into glaze allulose
- 0.2 oz6g for glaze lemon juice
