Directions

1. Add the coconut oil to a small pan to begin melting whilst you prepare the dough. Ensure it doesn’t start smoking. If you have a food thermometer, the oil needs to be at around 180°C before the donuts can be added.

2. Add the water, Panda Flour, yeast, eggs, lemon zest, sweetener and salt to a mixing bowl (we used a stand mixer). Start to combine the ingredients until they form a crumbly texture.

3. Put the mixer on the lowest setting, and add the butter a few spoons at a time. This will start to bring the mixture together.

4. Finally, add the baking powder and put the stand mixer on max speed. Once a firm dough has formed (after around a minute), turn the mixer off.

5. Take 50g pieces of dough and mould them into small discs. Then, using the end of a wooden spoon or something similar, piece a hole through the centre of the disc and spin it around until a ring has formed.

6. Check that your oil is up to temperature, then add a couple of donuts to the pan. Make sure you don’t overload the pan.

7. The donuts will begin to change colour and puff up fairly quickly. After 1 minute, turn the donuts over. Give them another minute in the oil, then transfer them to a cooling rack. Repeat until all of the dough has been used up.

8. If you’re adding coatings, dip the donuts in the coating now - we coat the whole donut in the cinnamon/sweetener, and dip half of the donut in chocolate, letting it drip down the sides.

9. If you’d like to freeze these, you can freeze the dough, or freeze them once baked. In the fridge, these will last around 4 days.