Doughnuts (lactose-free)

Doughnuts (lactose-free)

Total: 2 hr 45 Min. | Active: 45 Min.
vegetarian, lactose-free
Nutritional value / piece: 257 kcal
, Fat: 11 g
, Carbohydrate: 35 g
, Protein: 5 g

As we don't have anyone with allergies or food intolerances in our family, we eat pretty much everything. Cow's milk and butter are perfect for desserts as we always have them in the fridge. However, as I recently had a visit from a friend who is lactose-intolerant but loves sweet doughnuts, I needed a suitable recipe that promised tasty, soft doughnuts without using milk. Apple juice and pumpkin seed oil were my secret ingredients for these delicious, fluffy doughnuts. You don't taste the apple juice and the doughnuts are as yummy as any you would find at a bakery.


9 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


300 g zopf flour
½ tsp salt
30 g sugar
¼ tsp bourbon vanilla sugar
¼ cube yeast (approx. 10 g), crumbled
1 ¼ dl apple juice
¼ dl sunflower oil
1 egg

To deep-fry

oil, for deep-frying
5 tbsp sugar
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.


Mix the flour, salt, sugar, vanilla sugar and yeast in a bowl. Add the apple juice, oil and egg, knead to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To shape the doughnuts

Divide the dough into 9 pieces, shape into balls. Lightly flour the handle of a wooden spoon and make a hole in the centre of each. Allow the dough rings to form around the spoon handle until the opening measures approx. 4 cm in diameter. Place each doughnut on a piece of baking paper, cover and leave to rise for approx. 30 mins.

To deep-fry

Fill a pot to 1/3 with oil and heat it to approx. 165°C. Using a slotted spoon, lower the doughnuts into the pan in batches along with the baking paper. As soon as the baking paper falls away, remove it. Deep-fry the doughnuts for approx. 3 mins. on each side until golden brown. Remove the doughnuts and drain on paper towels. Pour the sugar into a deep dish, toss the doughnuts in the sugar while still warm.

Our recommendations

Similar recipes


Swipe & Cook

Finding inspiration and discovering new recipes is easy as pie: swipe through our recipes and find your perfect match from over 5,500 recipes – including vegetarian, vegan, lactose-free and gluten-free options.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

New: Can’t decide? Swipe & Cook
will suggest a recipe at random.