TIP: 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 for Vanilla Donuts
2 C MULTI-USE BAKERY MIX (250g)
3/4 C S'WEEET! (105g) *See below for substitutions
1 t Baking Powder
2 Eggs (100g)
6 T Heavy Cream (90g)
2 t Vanilla
Makes 6-8 Donuts (depending on the size of your donut pan)
INGREDIENTS for Chocolate Donuts
1 3/4 C MULTI-USE BAKERY MIX (219g)
3/4 C S'WEEET! (105g) *See below for substitutions
1/3 C Cocoa Powder (33g)
1 t Baking Powder
2 Eggs (100g)
6 T Heavy Cream (90g)
2 T Melted Butter (28g)
2 t Vanilla
Makes 6-8 Donuts (depending on the size of your donut pan)
DIRECTIONS:
1. Pre-heat your oven to 350°F and butter or spray your donut pans with cooking oil.
2. Whisk together the dry mix, sweetener, baking powder and cocoa powder, if using.
3. In another bowl, whisk together the eggs, cream, butter and vanilla.
4. Using a spatula, mix the dry mixture in with the liquids until well combined.
5. Add the batter to the donut pan using your spatula or fill a piping bag and pipe it into each donut mold filling about 3/4 full.
6. Bake for 12-14 minutes.
7. Allow the donuts to completely cool, then gently twist each donut to loosen from the pan.
8. Turn the pan over and the donuts will fall out.
*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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