Low Histamine Cinnamon Sugar Doughnut Holes
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Learn more →Ingredients
6 servings
For the dough
- ½ cup whole milk
- 2 ¼ tsp active dry yeast (1 standard packet)
Ingredient noteLow histamine diets often flag yeast because of its association with fermentation, but baker's yeast is a fresh cultured leavening that does not carry the pre-formed histamine of aged or fermented foods, and the small amount used to raise dough adds little. It is likely fine here. If you prefer to always avoid active dry yeast, please tap it and change its rating to Red.
- 3 tbsp granulated sugar, divided
- 2 cups all-purpose flour, plus more for dusting
- ½ tsp fine salt
- 1 large egg, room temperature
- 3 tbsp unsalted butter, softened
- 1 tsp pure vanilla extract
For frying
- 4 cups vegetable oil, for frying
For the cinnamon sugar
- ¾ cup granulated sugar
- 1 ½ tsp ground cinnamon
Ingredient noteSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/4 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
Instructions
- 1
Warm the milk in a small saucepan over low heat until it reaches 105–110°F (40–43°C) on an instant-read thermometer — it should feel warm but not hot to the touch. Pour into the bowl of a stand mixer. Sprinkle the yeast and 1 tbsp of the granulated sugar over the milk and stir gently to combine. Let stand for 5–10 minutes, until the mixture is foamy and visibly puffed.
- 2
Add the flour, salt, egg, softened butter, vanilla extract, and remaining 2 tbsp granulated sugar to the yeast mixture. Mix on low speed with the dough hook until the ingredients just come together, about 2 minutes, then increase to medium speed and knead for 6–8 minutes, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl.
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