Ingredients**

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)

For the icing:
150g icing sugar
1 tsp vanilla extract
Boiling water
Food colouring (optional)
Sprinkles for decorating (optional)

Method

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 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. Roll out the dough and cut out using a 3-inch cutter. Then cut out the centre with a 1-inch cutter cut out the centre.
6. Place on a baking tray and allow to prove 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. Add doughnuts to the oil. 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 leave to cool. 
10. For the icing, mix the icing sugar, vanilla extract and a few drops of boiling water till you have a thick icing. You can  colour the icing using a couple of drops food colouring.
11. Now dip the top of the doughnuts into the icing. At this stage you can decorate with sprinkles, or edible glitter.

Chef's tips:

• Be creative with the decorating of the iced doughnuts using different sugar sprinkles, edible glitters and sprays. 
• 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 it hot enough to cook the doughnuts.