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The Homer Simpson Doughnut

A High Protein "D'Oh-nut" Recipe

By LA Muscle on 26.04.2018 01:02 pm


Probably the most famous doughnut in the world, Homer Simpson's favourite snack definitely looks delicious but seeing as the store where it's bought is called “Lard Lad”, it most likely isn't going to do your physique or diet any favours! That was until NOW, as we have worked out magic and come up with a healthy version of the famous doughnut that you don't even have to wait for a cheat day to try!


For the doughnuts:

  • 500g coconut flour
  • 4 scoops LA Whey Gold Vanilla flavour
  • 1/2 cup 120ml lukewarm water
  • 1/2 cup 120ml lukewarm milk (your preferred choice)
  • 1 tbsp yeast (instant dry)
  • 1 large egg
  • 1 large egg yolk
  • 4 tbsp honey (1/4 cup) (you can also use stevia or coconut sugar instead if preferred)
  • 4 tbsp unsalted butter, softened
  • Few pinches of sea salt

For the pink glaze:

  • 1/2 cup “alternative icing sugar” (mix 1/2 cup stevia with 1/2 tsp cornstarch and grind in blender)
  • 3 tbsp milk or water
  • Pink food colouring
  • Sugar-free rainbow sprinkles

Yields 10 servings


For the doughnuts:

  • Set aside about ¼ cup of the flour, and place the rest of the flour in the mixing bowl with the honey/stevia, milk, yeast mix, eggs and salt. Leave the excess flour (¼ cup) aside in case you need it later.
  • Mix on low speed with the paddle attachment or kneading hook in your mixer until the mix comes together.
  • If you used the paddle mix, switch to the dough hook and start kneading the dough.
  • Add the softened butter (1/2 - 1 tbsp at a time) until it's all incorporated. Add some flour, if you need to get the dough off the sides of the bowl. Add the rest of the flour if needed to form a soft dough ball.
  • Knead the dough for about 5 - 7 minutes until you have a soft, shiny, slightly tacky dough.
  • Knead the dough for a couple of minutes in your hand to have a smooth dough ball.
  • Place the ball of dough in a lightly oiled bowl (with enough room to rise) and cover with plastic wrap. Remember to place the dough, with the seam side down.
  • Let the dough rise at room temperature until it is has doubled in size - this should take about an hour, maybe less depending on how warm it is.
  • Gently release the air in the dough and refrigerate it overnight at this point. This helps develop the flavours of the dough better and it's is easier to handle when it is chilled as well.
  • However you could roll out the dough and start cutting at this point if you wish. I recommend leaving it overnight (or at least a few hours) in the refrigerator.
  • Next morning, take the dough out on to a floured surface and roll out the dough till it's about ½ inch thick.
  • Cut out 3-3.5 inch diameter doughnuts with a doughnut cutter - or use a large and small biscuit or cookie cutter.
  • Place the doughnuts and doughnut holes on a parchment paper. Knead the left over doughnut dough lightly and let it rest for about 30 minutes, and repeat rolling and cutting once more.
  • Cover the cut doughnuts and doughnut holes with plastic wrap and let them rise for about 1 hour.
  • Heat a good amount of oil (the doughnut needs to float at least 2 inches above the bottom of the pan) in a heavy bottomed pan.
  • When the oil is heated carefully drop in a doughnut. After 30 - 45 seconds check to see if the doughnut has turned a golden brown. If it has, flip it over. If it hasn't leave it for a few seconds longer and then flip it over. The doughnut will darken as they cool, so be careful not to let it darken too much while frying.
  • Transfer the doughnut on to a wire rack to let it cool.
  • Dip one side in the pink glaze (or drizzle it over the top of the doughnuts), followed by rainbow sprinkles on top before the glaze sets.

For the pink glaze:

  • Sift the “alternative icing sugar” and whisk in the milk or water, 1 tbsp at a time until you get a thick but pourable consistency
  • Add a couple of drops of pink colouring to get the desired colour.. You can make more if needed.

Serve and enjoy!



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