Based on the Cook for Love recipe. Makes about 630g of dough, 6.25g protein total 1g/100g. Make the dough as below and then read on for instructions on shaping, rising, cooking and icing.
30 gm plain flour (3g protein)
60 gm water
5 gm (1 ½ teaspoons) yeast
270 g Platypus Bread Mix
75 gm sugar
½ teaspoon salt
1 ½ teaspoons baking powder
1 teaspoon lemon zest
¼ teaspoon nutmeg [1 mg]
25 gm beaten egg 3,25g protein)
48 gm butter, melted
1 teaspoon vanilla extract
120 gm rice milk
5 gm lemon juice
1.In a small bowl, mix the plain flour, water and yeast. Set aside for 30 minutes.
2.Place Platypus Bread Mix, baking powder, lemon zest, nutmeg, salt and sugar in the bowl of a standing mixer fitted with the paddle hook. Mix for 30 seconds to combine ingredients.
3.Combine the rice milk, lemon juice, vanilla, melted butter, egg and starter together and with the mixer on low speed, add to the starch mixture. Mix on low for 2 minutes. Cover and let rest for 10 minutes to allow the liquids to be absorbed by the starches
4.On medium speed, knead the dough until it is smooth and shiny, about 6 minutes.
5.Place the dough on a heavily starched work space and knead 3 to 4 turns to form a ball. Place a teaspoon of oil in a gallon sized Ziploc bag and place the dough inside. Seal and put in the fridge overnight and use the following day.
To make the doughnuts:
1 quantity doughnut dough
1 cup white sugar
1 teaspoon cinnamon
3 cups icing sugar
½ cup rice milk
½ teaspoon vanilla
Hundreds and thousands or other sprinkles
1.Remove the dough from the fridge and allow it to come to room temperature (30 minutes).
2.Place the dough on a starched work surface and knead 8 times. Roll the dough out to a thickness of ½ inch. Cut the dough using a ring cutter for doughnuts, 1 inch round cutter for doughnut holes
3.Place the doughnut onto a parchment lined baking sheet. Loosely cover with plastic wrap and let rise at room temperature until slightly puffy, 30 to 45 minutes.
4.Meanwhile, fit a candy thermometer to the side of a large pot. Add the shortening to the pot and gradually heat over medium-high heat to 375 degrees.
5.Place the holes carefully into the hot fat 6 to 8 at a time. Fry until golden brown, about 30 seconds per side for the holes. Remove the doughnuts from the hot oil and drain on a paper towel–lined rimmed baking sheet or wire rack. Repeat with the remaining doughnuts, returning the fat to temperature between batches. Cool the doughnuts for about 10 minutes, or until cool enough to handle.
6.Place 1 cup sugar in a brown paper bag and toss the doughnuts in to cover. Serve warm or at room temperature.
7.Variations: Cinnamon Sugar: add 1 teaspoon cinnamon to the sugar and toss. Glazed donuts: combine 3 cups powdered sugar, ½ cup rice milk and ¼ teaspoon vanilla together to make glaze. When the doughnuts have cooled, dip one side of each doughnut into the glaze, then into the hundreds and thousands and transfer to a wire rack to set the glaze