Sugar-Free Doughnut Recipe

by Amanda Morin
Bake sugar-free doughnuts

Bake sugar-free doughnuts

Avoiding sugary treats can be very difficult for people who are following dietary restrictions. If you miss having doughnuts with your morning coffee, you can create a sugar-free version with merely a few ingredient substitutions. Since these doughnuts are baked instead of fried as well as being sugar-free, they're a healthier alternative to the more traditional pastry.

Items you will need

  • 1 1/8 tsp. dry yeast
  • 1/8 cup warm water
  • 6 tbsp. (3/8 cup) milk
  • 1 tbsp. granulated sugar substitute
  • 1/8 tsp. cinnamon
  • 1/2 tbsp. salt
  • 1 small egg, beaten
  • 1 1/4 cups sifted flour
  • Shortening
  • Melted butter
  • Saucepan
  • Mixing bowl
  • Dish towel
  • Cutting board or counter space
  • Doughnut cutter
  • Cookie sheet
  • Pastry brush
Step 1

Preheat your oven to 425 degrees. While it preheats, mix 1 1/8 tsp. (half a package) of dry yeast with 1/8 cup of warm water. Set the yeast mixture aside.

Step 2

Measure 6 tbsp. (3/8 cup) of milk into a saucepan, and place the saucepan over a medium-high heat burner. Stirring continually, bring the milk almost to a boil before removing from the burner. This is known as "scalding."

Step 3

Pour the scalded milk into a mixing bowl, and mix in 1 tbsp. of granulated sugar substitute, 1/8 tsp. of cinnamon and 1/2 tbsp. salt. After the mixture cools to lukewarm, stir in a beaten egg.

Step 4

Add the yeast mixture and 1 1/4 cups sifted flour to the bowl. Beat until well mixed.

Step 5

Cover the mixing bowl with a clean dish towel, and place it in a warm place to rise. After an hour, check the dough to see whether it has doubled in size. If it has not, it will need to keep rising.

Step 6

Place the risen dough on a floured cutting board or counter, and turn it over--do not knead--a few times to form a soft ball. Roll the dough until it's approximately one-half inch thick, making sure it hasn't stretched. The dough should remain soft and not elastic. If it is elastic, it has stretched too far. In that case, re-form the ball and roll it out again.

Step 7

Grease a cookie sheet with shortening, then use a doughnut cutter to cut out nine or 10 doughnuts. Place the doughnuts 2 inches apart. With your pastry brush, brush the tops of the doughnuts with melted butter and place the sheet in the oven.

Step 8

Bake for 10 minutes or until brown. While the doughnuts are still warm, roll them in granulated sugar substitute.

Tip

  • If you would like your doughnuts to have a slight chocolate flavor, add 1/2 tsp. of baking cocoa to the dough.

Warning

  • Do not use hot water to mix yeast. It can kill the yeast, and the doughnuts will not rise.

References

  • EMMC Diabetes Endocrine Center: Patient Handout Re: Ingredient Substitutions
  • "Creative Cooking Desserts"; Ottenheimer Publishing; 1992

About the Author

Amanda Morin served as a kindergarten teacher and early intervention specialist for 10 years, working with special-needs children and teaching parenting classes. Since becoming a freelance writer, she has written for a number of publications, including Education.com, the Maine Department of Education, ModernMom and others. Morin holds a Bachelor of Science in elementary education from the University of Maine, Orono.

Photo Credits

  • donuts. food. confectionery image by L. Shat from Fotolia.com