Low-Phe Doughnuts Make 3 large doughnuts Ingredients 1/2 cup (65g) Loprofin baking mix 1/4 tsp active dry yeast 1Tbps (6g) Loprofin Milk powder 1/4 tsp potato flour 1 tsp white sugar 1/8 teaspoon salt 1/2 tsp Xantham gum 1 Tbs shortening 1/4 cup warm water (105 to 115 degrees) 1 quart vegetable oil or shortning for frying 1Tbps butter 1/2 cups powdered sugar 3 drops teaspoons vanilla 1/2 tablespoons hot water or as needed Directions 1. Sprinkle yeast over ¼ cup warm water, and let stand for 5-8 minutes. 2. In a large bowl, mix together the dry ingredients and shortening, Mix in water and yeast. Place the dough into a greased bowl, and cover. Let rise in a warm place. 3. Form into small balls for “holes”. For traditional shape, turn dough out onto a loprofin floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again. Cover loosely with a waxpaper. 4. For glaze Melt butter in a saucepan over medium heat. Stir in powdered sugar and vanilla until smooth. Remove from heat, and stir in hot water a little at a time until thin, but not watery. Set aside. 5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. 39mg Phe per recipe or ~1 exchange per doughnut (Submitted by Leslie & Kevin Goss) |