Keto Yeast-Raised Doughnuts Test 2

Total Time: 2 hr 8 min = 2 hr (prep), 8 min (cook)
Yields: 11 pieces
Difficulty: Moderate
Macros (doughnut): 137 cal, 0. 1 g net carb, 4. 2 g fat, 16. 1 g protein
Macros (filling): 46 cal, 1. 2 g net carb, 4 g fat, 0. 9 g protein

Original Instagram link: https://www.instagram.com/p/BfGzTkxFo3V/

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Sponge

• 70 g keto flour
• 70 g water, warmed to 100 F / 37 C
• 1 tsp instant yeast

Water Roux (Tangzhong)

• 10 g keto flour
• 50 g water

Main Dough

• 33 g water, warmed to 100 F / 37 C
• 2 tsp instant yeast
• 50 g (1 large) egg
• 206 g keto flour
• 2.5 Tbsp sweetener
• 1.5 tsp salt
• 35 g butter, softened & cubed

Filling

• 150 g (1 package) fresh blueberries
• 2 Tbsp sugar-free syrup (I used ChocZero Honest Syrup Vanilla)
• 227 g (8 oz, 1 package) cream cheese, room temp
• 3 tsp sweetener

Directions

1. In a bowl, make the Sponge by mixing the yeast and water, and let sit until foamy.
2. Stir in keto flour until no dry spots are left.
3. Cover, and let rise until 2x original size, roughly 20-30  minutes.
4. Make the Water Roux by combining the keto flour and water, and heating in 20 second intervals in the microwave until you reach a pudding consistency.  You can also heat on the stove.
5. In a stand mixer, make the Main Dough by adding the water and yeast and let sit until foamy.
6. Add egg, keto flour, and sweetener, and mix on low speed until no dry spot are left.
7. Add salt and Water Roux.
8. Divide the Sponge into 4 pieces, and slowly add each piece to the mixer.
9. Increase the speed to medium, and add the butter one cube at a time until incorporated.
10. Knead until the dough starts to pull away from the sides of the bowl, and scrape down as necessary. This dough will be very sticky (70% hydration), and will stay stuck to the bottom of the mixing bowl.
11. Cover mixing bowl with plastic, and let rest for 10-20 min.
12. Dust a rolling surface with bench keto flour, and roll the dough to 1/2" (1. 3 cm) thickness.
13. Cut out doughnut shapes, and place on parchment lined baking sheet.
14. Cover with plastic and let rise until 1.5x original size, or until supple to the touch.
15. Preheat deep fryer to 350 F / 176 C.
16. While fryer is heating up, make the filling. Heat blueberries and syrup on the stove on medium heat.
17. Once the blueberries have released their juices, turn to low heat and simmer for 8-10 minutes.  If you want the filling to be smooth, use a blender or pour through a strainer.
18. Mix with cream cheese and sweetener until well blended.
19. Transfer to a piping bag with a piping tip, and store in the fridge until ready to use.
20. Fry each doughnut until golden, roughly 4 minutes on each side.
21. Drain on a wire rack lined with paper towels.  If coating with granulated sweetener, coat the doughnuts while they are still warm.
22. Using a chopstick, make a hole through one end of each doughnut.
23. Using the piping bag, fill the doughnuts with the blueberry cream cheese.

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Notes:
These got really brown at 350 F / 176 C, so you may want to try lowering the fry temp to 325 F / 162 C.  I needed 4 min on each side at 350 F, so please do a test run when using lower temperatures.





Studying hydration: