Salted Caramel Glazed Doughnuts Recipe

• In the bowl of an electric mixer, combine 1 cup of flour, the yeast, sugar, salt, cinnamon and nutmeg.
• Heat the Lactantia® Lactose Free Milk and vanilla to a simmer. Add it to the flour mixture with the oil.
• On low speed, using your paddle attachment, mix the ingredients and add in the yolks. Continue mixing while adding the remaining flour until a dough forms.
• Switch to your hook attachment and let the mixer knead the dough for 4-6 minutes, until the dough is soft and elastic.
• Cover and let rest for 10 minutes. On a lightly floured surface, roll out the dough into ½” thick circle.
• Using a 3-inch cookie cutter, cut out as many doughnuts as possible. Using a 1-inch cookie cutter, cut out the center. Knead the scraps back together, roll out again, and cut into a second batch of doughnuts.
• Place the doughnuts on a greased parchment-lined baking sheet, 3-inch apart. Cover the tray and let rise for one hour.

Glaze

• Place the water, sugar, and corn syrup in a small heavy bottom pot. Bring to a boil and continue cooking until the sugar turns an amber colour.
• Add in the coconut oil and mix with a whisk. Slowly add in the Lactantia® Lactose Free 35% Whipping Cream while mixing continuously with a whisk.
• Remove from heat and let cool. Set aside.

Frying

• Set your deep fryer to 350°F.
• Fry the doughnuts 1 to 3 at a time, turning as needed for 2-3 minutes.
• Once cooked, let cool on a cooling rack.
• To serve: dip in glaze, sprinkle with maldon salt.