A TIP BEFORE STARTING:
It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary. 1 C Mix weighs approx. 125g.
INGREDIENTS
1 1/3 C MULTI-USE BREAD MIX (208)
3/4 C S'WEEET! Sweetener Blend (105g) *see below for substitutions
3 Eggs (150g)
½ C Cream (120g)
1-2 t Vanilla
Makes 8 Doughnuts
DIRECTIONS:
Pre-heat your oven to 350°. Butter or spray a donut pan and sprinkle the bottoms with a granulated sweetener (optional). If you don't have a donut pan, use a sheet pan.
1. In a medium-size bowl, combine the Bread Mix and sweetener.
2. Make a hole in the center, add the wet ingredients and whisk until combined.
3. Cover with a towel and let the dough rest 5 minutes.
4. Use a spatula to press and turn the dough several times as it tightens up.
5. Divide the dough into 6-8 portions and use damp hands to roll into balls, pressing your finger through the center to shape like a donut.
6. OR, fill a piping bag and pipe the dough into the donut shape.
7. Bake 14-16 minutes, until golden brown.
8. Let cool several minutes in the pans, then turn the pan over and tap on the counter. The donuts should easily fall out.
9. Frost or dust with more granulated sweetener and cinnamon.
*SWEETENERS VARY tremendously and will affect the final outcome of ALL baked goods.
We suggest using our new sweetener blend, S'WEEET!, real sugar or a substitute such as Swerve (which is IMO + Erythritol) or Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar). If you prefer to bake with a liquid sweetener, you will likely need to an add an additional 1-4 T Bakery Mix. Allulose and kabocha-based sweeteners (such as Bocha Sweet) will make baked goods very soft and not crispy. Erythritol can make them firm and more crumbly.
*SWEETENER SUBSTITUTIONS: To substitute S'WEEET! for real Sugar use
2/3 C (the weight is about the same as 3/4 C of S'WEEET!) and increase the Bakery Mix by 1 T.
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