Jam doughnuts

250g Loprofin Mix
1 tsp Loprofin Egg Replacer
1 tsp salt
25g soft brown sugar
10g psyllium husk
7g packet of yeast
40g cold butter cut into cubes
200mls Sno-Pro
Vegetable oil (to fry the doughnuts in)
250g jam
150g granulated sugar

1. Mix the Sno-Pro and psyllium husk allow to thicken for 10 minutes.
2. Meanwhile in a bowl, rub the butter into the Loprofin Mix so it looks like breadcrumbs.
3. Now add the sugar, salt, Loprofin Egg Replacer and yeast. Stir in the Sno-Pro mixture until smooth. 
4. Cover the bowl and leave in a warm place for 45 minutes or until doubled in size.
5. Dust a worktop with Loprofin Mix and tip out the dough. Divide the dough into 10 pieces, roll into a ball and then slightly flatten with the palm of your hand place on a baking sheet. 
6. Cover the bowl and leave in a warm place for 45 minutes or until doubled in size.
7. Fill half a large saucepan with vegetable oil and heat over a medium to low heat (180°C). 
8. Very carefully add doughnuts to the oil. You don’t want to overcrowd the pan so only cook 2 or 3 at a time. Cook for 2–3 minutes per side until golden brown.
9. Once cooked on both sides remove from the pan and dust with granulated sugar on both sides. Allow to cool.
10. Once cooled, fill the doughnuts with jam using a piping bag. Insert the bag into the side and pipe a small amount of the jam into each doughnut.

Chef's tips:

• You can fill the doughnuts with curds, jams and low protein chocolate spread.
• If you don’t have a cooking thermometer, drop a small piece of bread into the oil, if it turns golden brown then the oil is hot enough to cook the doughnuts.