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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.
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
How it's done
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.
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.
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