• 310 Gr Liz’s Bread Flour
• 40 Gr Sugar Replacement / Sugar
• 20 Gr Fresh Yeast / 10 Gr Dry yeast
• 100 Gr Coconut Milk / Milk Alternative
• 205 Gr Water (30°C)
• 5 Gr Lemon Juice
• 4 Gr Salt

• 150 Gram Powdered Erythritol Icing
• 30 Gram Lemon Juice, Freshly Squeezed
• Pinch Vanilla Bean Paste.
• Mix the lemon juice with your powdered icing dust, and stir until smooth. Add the vanilla bean and dip your doughnuts in the mixture and sprinkle with you favourite topping.

1. Fill a pot with coconut oil and dust your dougnut silicone molds very
   well with rice flour.
2. Dissolve your yeast in the water, coconut milk, add the sugar
   replacement and add the lemon juice.
3. Pour your Pre-Mix in a large mixing bowl and mix with a wooden spoon.
4. While mixing, slowly add the yeast mixture, scraping the sides
   of the bowl to ensure all the ingredients are well incorporated.
5. Mix for 2 minutes until the mixture is well combined and lighter in colour.
6. Add the salt and mix an additional 1 minutes.
7. Allow the mixture to rest for 3 Minutes.
8. Scrape your mixture into you piping bags and pipe into your
   molds.
9. Cover with a well oiled bread bag and proof until double in volume.
10. Once double in volume , fry in pre-heated oil until golden brown
    by tipping them from your mold into the oil.
11. Fry on each side, cool, dip and enjoy.

Note: Kept enclosed they last for 3 day. Heat 30 seconds in microwave
to refresh.