A low-carb version of Spanish Custard Donuts.
- Butter - 50 gr.
- Coconut flour - 2 1/2 tbsp. spoons
- Large eggs - 4 pcs.
- Sukrin - 1 tbsp. Sukrin spoons: 1)
- Psyllium - 1 tbsp. a spoon without a slide
- Deep fat oil.
Bring half a glass of water with butter and sucrine to a boil, remove from heat, add flour with psyllium and immediately knead thoroughly with a wooden spoon. Cool down. Beat the eggs lightly and, pouring in small portions, knead into the dough. If the eggs are poured in large portions, clumps will form, which will be almost impossible to knead. You should get a viscous, viscous mass.
Heat oil in a deep frying pan (do not bring to maximum heat). Put the dough out of the pastry bag directly into the hot deep fat, making various shapes to your liking. It is most convenient to turn over with the help of two forks: turn one over, hold the other. For deep frying, coconut oil (neutral or cold pressed) is best. You can also use ghee or melted unsalted lard. We do not recommend using vegetable oils for deep frying, because they have too much omega-6. And ready-made deep-frying mixes - even more so, many of them contain trans fats. After use, the remaining cooking oil can be filtered and reused.
Sprinkle the finished products generously with sucrine powder, decorate with sucrine glaze (see the recipe for curd cakes) or loose chocolate.
