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National Doughnut Week is here – and being lactose intolerant doesn’t have to mean missing out on this delicious treat!

This week participating bakers across the UK will be helping to raise money for The Children’s Trust through the sale of doughnuts. The Children’s Trust is a national charity that provides care, education and therapy for children with multiple disabilities and complex health needs.

Take a look at the National Doughnut Week website to find out more about this initiative and then try our simple recipe to make your own lactose free doughnuts at home.

Ingredients:

For the doughnuts:
500g self-raising flour
1 level tsp baking powder
90g caster sugar
2 medium eggs
2 tbsp sunflower oil
200ml Lactofree Whole or Semi-Skimmed

For the coating:
1 level tsp ground cinnamon
125g caster sugar

Method:

1. Heat the oil in deep saucepan to 170C.
2. Sift the flour and baking powder into a bowl and stir in the sugar.
3. Beat the eggs and oil into the Lactofree Whole or Semi-Skimmed and then add to the dry ingredients, mixing with a spoon to bind them together.
4. Work the ingredients together into a smooth ball and then turn out on to a floured work surface.
5. Roll the dough out to a thickness of just over 1cm. Use a cutter to cut out larger rounds. Then use a smaller cutter to make the centre holes.
6. Re-roll the trimmings to make more doughnuts.
7. Mix together the cinnamon and sugar to make the coating. Put into a bowl and set aside.
8. Cook the doughnut rings 2-3 at a time. Place the rings carefully into the hot oil and cook for 3-4 minutes, until golden on the bottom, then turn them over and cook for a further 2-3 minutes, until cooked through.
9. Lift out and drain briefly on kitchen towel.
10. While still hot, dip in the cinnamon and sugar mix until evenly coated. Shake off any excess and place on a wire rack to cool.