Low Protein Doughnuts

Low Protein Doughnuts


50g Butter

120ml Coconut Milk

2 tbsp of oil plus extra for frying

250g Promin All Purpose Baking Mix

100g Caster Sugar

1 tsp baking powder

½ teaspoon salt


  1. Weigh out coconut milk and add butter.
  2. Gently melt the butter over a low-medium heat in coconut milk, add 2 tablespoons of sunflower oil and mix.
  3. Once combined, take off the heat and set aside.
  4. In a separate bowl, combine All Purpose Baking Mix, half of the sugar, baking powder and salt with a fork.
  5. Make a well in the centre and gradually pour in the butter mixture. You may not need all of it based in the consistency of the dough. Combine the mix until a thick dough forms.
  6. Using your hands, roll dough into little flat balls and with your thumb, press a hole in the centre of each doughnut.
  7. Heat up oil in a pan. To know when it’s hot enough, fry a little bit of bread in the oil. If it goes brown and floats to the top, in 45-50 seconds the oil will be ready!
  8. Gently lay the doughnuts into the oil using a spatula. Fry for about 3-5 minutes on each side, until golden brown.
  9. Transfer the doughnuts onto some tissue paper to soak up any excess oil.
  10. Roll the doughnut into a bowl of the remaining half of sugar.


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