Heres another doughnut recipe adapted from MOD bakery in Warsaw. Had these fresh from Poland. If you've not had Polish doughnuts they are on another level to any English or American doughnuts out there. As a Brit living in Poland their bake goods are out of this world.

This is a low carb recipe that works great with this flour :) The doughnuts are stuffed with classic vanilla pastry cream (pâtissière) enriched with a bit of butter. It is with a Caramelized coating of powdered alluse mix with erythritol that's blow tourced so it becomes a shell on top. I like to caramelise the sugar twice. However will still work without the shell.
12 pieces
Dough
300 g of UFF
30 g flaxseed flour
20 g vital wheat gluten (psyllium husk powder works great and replaces the gluten)
100 g 00 flour (any cake flour, plan or just more UFF for lower carb)
28 g fresh or 14 g dried yeast
70 g of sweetner. I like to use Allulose
½ teaspoon of sea salt
250 ml of lukewarm milk
60 g of very soft butter
2 large eggs
1 egg yolk
3 tablespoons of dark rum or any strong achohal which helps not to absorbs to much oil and gives nice flavour.
Confectionery cream
500 ml of full-fat milk
1 vanilla pod or tb spoon of vanilla paste or tspoon good quality extract.
6 egg yolks
100 g of fine-grained sugar
1 tablespoon about (10 g) of arrowroot or sunflower lecithin or use 1 teaspoon xanthan gum
¼ teaspoon of fine-grained sea salt
30 g, 2 tablespoons of cold butter
powdered sugar
*More traditional filling would be a rose Plum Butter which is a non sugar type of compot {Powidła ze Śliwek) I add the rose water in to this and mix.
1. Put the flour, yeast, sugar and salt in a mixer bowl with a dough hook. Add the milk, butter, eggs, egg yolk and rum. Mix on medium speed for a minute, then knead on a slightly higher speed until the dough is soft and silky, about 10 minutes. Transfer to a greased bowl, cover and let it rise until doubled, about 1-1½ hours.
2. Roll out the dough on a floured surface to 1 ½ cm thick. Cut out circles with a 7 cm cutter. Place them on two baking trays dusted with flour, cover with a tea towel and leave to rise until puffy and soft, about 30 minutes.
3. Heat the oil in a pot or a pan with high sides to 175°C. Fry the doughnuts in batches until golden, 2 - 3 minutes per side. Drain on kitchen paper and cool slightly before filling.
4. Make the cream. Cut the vanilla pod and scrape out the seeds. Boil the milk with the pod and seeds. Remove from the heat and discard the pod. Whisk the yolks with sugar, salt and arrowroot. Add ¼ cup of milk, then mix with the rest of the milk. Cook over medium heat, stirring, until thick and bubbly. Add butter, stirring well. Pour into a bowl, cover with cling film and cool completely.
5. Fill the doughnuts with the cream using a piping bag with a 6-12 mm nozzle. Sprinkle with icing sugar and caramelise with a torch. Repeat on the other side.


Before the filling, light texture.
Fantastic thanks for this. The only thing I might add is that double rising has never worked for me so try rolling out the dough after kneading cut the circles and let them rise for an hour or so.
Wow, these look amazing and such a detailed recipe! Thank you so much