Lactose-Free Strawberry Glazed Doughnuts. Light, fluffy, baked mini donuts dripping with fresh and freeze-dried berry glaze.
Since I've started the interrogation early, why not continue. Are you lactose intolerant? Do you stay away from all dairy, or have you found suitable substitutes? Or, do you throw caution to the wind and deal with the consequences curled up in fetal position on the bathroom floor?
If you are indeed lactose intolerant and your love affair with dairy bears the slightest resemblance to mine, then I'm guessing your bathroom floor is well acquainted with the warmth of your skin.That said, I am not completely deterred from enjoying the things I love most - ice-cream, cheese, cheese and more cheese - anything rich and creamy, actually. And boy do I pay the price...
I bake a great deal, so I am mouth deep in the stuff - cream, butter, milk, cheese. Where I can, I use soy or rice products, mostly to appease K, the vegetarian half of my relationship. Oh the sacrifices! 😉 I like dairy for its richness, which is missing from most substitutes.
Although not much, butter contains traces of lactose - 0.5% as opposed to the 4.9% that is present in cow's milk. So I can avoid butter, or remove the lactose and enjoy even tastier versions of butter - clarified butter and Ghee. And they are easier to make than I initially thought. You can learn all about them here. I think I will revisit this for future baking projects.
A lot of confectioner's sugar, a little warm lactose-free milk and a handful of fresh or freeze-dried berries - all that's left to do is dip, sprinkle...
And enjoy with a glass of lactose-free milk and a whole lot of polka dots! 🙂
My niece had a hand in making and decorating these little bites and we managed to make sweet art in the process. Thank you, Shay!
Ingredients
For the doughnuts:
- 120 grams Ghee clarified butter
- 200 grams granulated sugar
- 2 large eggs
- 466 grams unbleached all-purpose flour
- 19 grams baking powder
- 3 grams sea salt
- 2 grams ground cinnamon
- 2 grams nutmeg
- 250 ml lactose-free milk
- 1 vanilla bean scraped
For the glaze:
- 220 grams confectioners' sugar
- 10-15 strawberries pureed and strained
- an assortment of freeze-dried fruit powder blueberry, mango, raspberry, orange
- 75 ml warm lactose-free milk
Instructions
Bake the doughnuts:
- Preheat oven to 350ºC. Lightly grease doughnut pan and set aside.
- Sift together flour, baking powder, salt, cinnamon and nutmeg and set aside.
- In the bowl of an electric mixer, beat sugar, butter and vanilla beans until smooth. Add the eggs one at a time until fully incorporated.
- Turn the mixer to the lowest setting and gradually add the flour to the butter mixture. Add the milk and blend thoroughly.
- Transfer the dough to a piping bag. Cut an opening at the tip and pipe dough into doughnut pans.
- Bake for 12 to 15 minutes.
Make the glaze:
- Sift confectioner’s sugar into a clean bowl. If using freeze-dried fruit powder, whisk in with the sugar.
- If using fresh fruit, puree and strain to remove seeds.
- Warm the milk and add to the sugar/fruit mixture. Stir until the mixture reaches a consistency similar to that of honey.
- Dip tops of doughnuts into glaze. Decorate as desired.
{Disclosure: I received payment for my contribution as part of this campaign.}
I Sugar Coat It! says
I did this campaign for Natrel as well! It was before I got my DSLR and I wish I would've had it. BTW, you put a disclosure at the bottom of your post. Is it mandatory? I didn't blog about mine yet but will soon so just wondering if I should. Thanks! Love your donuts....so cute! 🙂
I Sugar Coat It! says
Hi J,
What precious looking doughnuts!
I've been making ghee for all of my married life, and never knew it was lactose-free!
I Sugar Coat It! says
Marvelous doughnuts! Although we are not a lactose free home I am smitten with your seductive recipe!
I Sugar Coat It! says
Yay! I figured you would,as I remember you were also a part of the last one. I have beenreading about best practices for bloggers and thought I would start implementing some of them.
I Sugar Coat It! says
🙂 Thanks!!
I Sugar Coat It! says
I've never used it in baking, but thought I'd give it a try for this recipe. It's supposed to work well in genoise and madeleines, so I'll be trying those out. How do you use it?
I Sugar Coat It! says
Ah, so you are a 'doughnut' girl! 😉 Thank you!
I Sugar Coat It! says
Oh my, I had no idea you were creating all these amazing baked goodies all the while being lactose-intolerant! Your donuts look awesome, love the cute tiny ones on the straw.
I Sugar Coat It! says
You and Shay in the kitchen are wonderful together. These donuts are bright and cheery. I tried my hand at donuts once...clearly need to revisit 🙂
I Sugar Coat It! says
It had not even occurred to me to share that, but yeah I use lactose free milk all the time. I share my goodies, so I don't eat that much!
I Sugar Coat It! says
This is my second time making donuts. Maybe it was my sidekick, but they had a little more flair this time around!
I Sugar Coat It! says
I'm not lactose intolerant, but I would very happily eat your lactose free doughnuts! They look absolutely gorgeous, I love the coloured glazes!
I Sugar Coat It! says
Thank you, Rosie! Pleased to have you here!