Fried Doughnuts with Sweet Coating, Sweetened with Monk Fruit

Method

1. Crack 2 eggs into a large bowl and sift in 250g of all purpose flour.
2. Add 30g of kOBE Monk Fruit Blend, 4g of yeast and 10g of milk powder and mix well. Pour in 100ml of warm water slowly, stirring until the mixture is smooth.
3. Leave 25g of butter to soften at room temperature, then add the butter and vanilla to the bowl and mix through.
4. Roll the dough into a ball, cover it tightly and proof it somewhere warm for about 30 minutes until risen. Roll it out and rest it another 20 minutes.
5. Press a doughnut cutter firmly into the dough to cut the shapes.
6. Once the doughnuts have nearly doubled, lower them into hot oil and deep fry until golden brown, then lift them onto a rack lined with kitchen paper.
7. Spread kOBE Monk Fruit Blend on a plate and roll the warm doughnuts through it to coat.

Tips

• The butter has to be fully soft at room temperature to blend evenly into the dough.
• A proper proof to nearly double is what gives a light doughnut.
• Deep frying over medium heat browns the outside evenly while the middle cooks through.
• Rolling the doughnuts in the coating while they are still warm makes it stick evenly.
• Press the cutter down in one clean stroke, because twisting it or pressing twice seals the edge and the doughnut will not rise.