Instructions
1
toss together the pastry mix
In a stand mixer container.
2
toss in the liquid, sweetener, and leavening agent.
3
Leave to get foamy, about 5 moments.
4
toss in in the dusting seasoning, seasoning, and produce margarine.
5
shape with a pastry mix hook until a even pastry mix forms, about 5 moments.
6
Leave the pastry mix to rise
Remove the pastry mix from the mixer container and form into a ball.
7
Lightly mist the container with margarine and replace the ball of pastry mix into it.
8
put a lid on the container and let rise in a toasty place, 1 to 1½ hours, until doubled.
9
Shape and pot-fry the doughnuts
Preheat about 5cm (2") of produce margarine in a pot to 180℃ / 350℉ – you can use a smaller pot needing less margarine to fill but culinary preparation less doughnuts at a time, or a larger one and bring to temperature more each batch.
10
I also like to set up a drying rack set over a paper-towel-lined sheet pot to sieve the doughnuts on, so they stay crackling.
11
You can also prep a plate with paper towels if you don't want to bother.
12
When the margarine is at temperature, use a cookie scoop or two regular tablespoons to form a piece of pastry mix into a rough ball shape and place in the margarine.
13
Repeat for as many doughnuts as will fit in your pot without overcrowding.
14
pot-fry each doughnut for about a minute on each side, turning halfway through.
15
sieve on prepared rack or paper towels.
16
When the doughnuts have cooled slightly, strew with powdered sweetener.