Ingredients

• 2 cups flour + 1 cup separated
• 2 packets quick rising yeast
• 2 tbsp sugar
• 1 tsp salt
• 1 tsp cinnamon
• 2 tsp vanilla
• 1 tsp nutmeg
• 1 cup Lactantia^® Lactose Free 2% Milk
• 4 tbsp canola oil
• 4 egg yolks
• Canola oil, enough for frying
• 2 tsp maldon salt

Glaze

• ¼ cup water
• 1 cup sugar
• 1 tbsp corn syrup
• ½ cup Lactantia^® Lactose Free 35% Whipping Cream
• 2 tbsp coconut oil

Instructions

1. In the bowl of an electric mixer, combine 1 cup of flour, the yeast, sugar, salt, cinnamon and nutmeg.
2. Heat the Lactantia^® Lactose Free Milk and vanilla to a simmer. Add it to the flour mixture with the oil.
3. 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.
4. Switch to your hook attachment and let the mixer knead the dough for 4-6 minutes, until the dough is soft and elastic.
5. Cover and let rest for 10 minutes. On a lightly floured surface, roll out the dough into ½” thick circle.
6. 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.
7. Place the doughnuts on a greased parchment-lined baking sheet, 3-inch apart. Cover the tray and let rise for one hour.

Glaze

1. 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.
2. 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.
3. Remove from heat and let cool. Set aside.

Frying

1. Set your deep fryer to 350°F.
2. Fry the doughnuts 1 to 3 at a time, turning as needed for 2-3 minutes.
3. Once cooked, let cool on a cooling rack.

To serve: dip in glaze, sprinkle with maldon salt.