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Lactose-Free Strawberry Glazed Doughnuts
Lactose-Free Strawberry Glazed Doughnuts. Light, fluffy, baked mini donuts dripping with fresh and freeze-dried berry glaze.
Course
Dessert
Cuisine
Doughnuts
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
24
Author
i sugar coat it!
Ingredients
For the doughnuts:
120
grams
Ghee
clarified butter
200
grams
granulated sugar
2
large
eggs
466
grams
unbleached all-purpose flour
19
grams
baking powder
3
grams
sea salt
2
grams
ground cinnamon
2
grams
nutmeg
250
ml
lactose-free milk
1
vanilla bean
scraped
For the glaze:
220
grams
confectioners' sugar
10-15
strawberries pureed and strained
an
assortment of freeze-dried fruit powder
blueberry, mango, raspberry, orange
75
ml
warm lactose-free milk
Instructions
Bake the doughnuts:
Preheat oven to 350ºC. Lightly grease doughnut pan and set aside.
Sift together flour, baking powder, salt, cinnamon and nutmeg and set aside.
In the bowl of an electric mixer, beat sugar, butter and vanilla beans until smooth. Add the eggs one at a time until fully incorporated.
Turn the mixer to the lowest setting and gradually add the flour to the butter mixture. Add the milk and blend thoroughly.
Transfer the dough to a piping bag. Cut an opening at the tip and pipe dough into doughnut pans.
Bake for 12 to 15 minutes.
Make the glaze:
Sift confectioner’s sugar into a clean bowl. If using freeze-dried fruit powder, whisk in with the sugar.
If using fresh fruit, puree and strain to remove seeds.
Warm the milk and add to the sugar/fruit mixture. Stir until the mixture reaches a consistency similar to that of honey.
Dip tops of doughnuts into glaze. Decorate as desired.