Spanish · Dessert
Soft Ring Doughnuts
A lightened Spanish-style soft ring doughnut built on a yeasted flour-and-protein dough, fried briefly and finished with a sugar-reduced raspberry glaze for fibre, keeping the fried-dough identity intact while reaching a genuine high-protein, high-fibre profile.
$1
25 minsPrep
6 minsCook
96 minsTotal
MediumLevel
Nutrition per serving
258Calories
13.5gProtein
10.7gFat
30.6gCarbs
6.6gSugar
4.3gFiber
250mgSodium
40mgChol
2.2gSat Fat
199mgPotassium
86mgCalcium
1.6mgIron
0.3mcgVitamin B12
5.4mgVitamin C
0gPolyol
3gAllulose
0gAlcohol
Goes well with
Spanish Lager Beer
local
Horchata de Chufa
international
vegetarian
sweet-spot
Instructions
1
Whisk the warmed skim milk with the yeast and a pinch of the sugar; let it foam for 8 minutes.
2
In a bowl combine the all-purpose flour, oat flour, coconut flour, whey protein isolate, remaining sugar, salt and cinnamon.
3
Add the yeast mixture, beaten egg and Greek yogurt to the dry ingredients and mix to a soft, slightly sticky dough.
4
Knead briefly on a floured surface for 3-4 minutes until smooth, then place in a covered bowl to rise for 45 minutes until doubled.
5
Punch down the dough, roll to 1.5cm thickness and cut two small rings using a small cutter and a bottle cap for the centre holes.
6
Cover the rings and let them prove a second time for 20 minutes.
7
Heat the sunflower oil in a deep pan to 175°C using the thermometer.
8
Fry the doughnuts for 60-90 seconds per side until golden brown, then lift onto a wire rack to drain and cool.
9
Warm the raspberry puree gently and whisk in the allulose to make a glossy glaze.
10
Dip the top of each cooled doughnut into the raspberry glaze and let set for a few minutes before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.2 oz35g all purpose flour
- 0.4 oz10g oat flour
- 0.3 oz8g coconut flour
- 0.5 oz15g whey protein isolate
- 0.1 oz2g yeast dried
- 1.1 oz30g greek yogurt
- 3/83/8 eggs, beaten (20g)
- 0.7 oz20g warmed skim milk
- 0.3 oz8g sugar white
- 0 oz1g salt
- 0 oz1g cinnamon ground
- 8.8 oz250g for frying sunflower oil
- 1.4 oz40g pureed, warmed for dipping glaze raspberry
- 0.2 oz6g whisked into raspberry puree as glaze allulose
