Everyone loves doughnuts, and these delightful doughnut bites are made with almond milk so they fit into a plant-based diet or those with lactose intolernaces.
Looking for more doughnut recipes?.
Ingredients
Blueberry glaze
Method
1.Combine yeast and the warm water in a small bowl; stand for 5 minutes or until frothy.
2.Combine yeast mixture, almond milk, spread, sugar and salt in a large bowl of an electric mixer fitted with a dough hook. Add flour; beat until a smooth dough forms. Place dough in a large oiled bowl; cover with plastic wrap and stand in a warm place for 1 hour or until doubled in size.
3.Line a large oven tray with baking paper. Using a lightly floured knife, cut dough into 32 pieces. Roll each piece into a ball; place balls on tray about 2cm (¾in) apart. Cover with oiled plastic wrap. Stand in a warm place for 30 minutes or until dough has risen and is light.
4.Fill a medium saucepan one-third full with oil; heat over medium heat to 180°C/350°F (or until a cube of bread turns golden in 15 seconds). Deep-fry doughnuts, in batches, for 3 minutes or until golden and cooked through; drain on paper towel.
5.Make blueberry glaze; pour over doughnuts. Serve doughnuts warm or stand until cooled.
Blueberry glaze
6.Sift icing sugar into a medium bowl; add remaining ingredients. Mash blueberries with a fork; stir until well combined. Strain glaze through a sieve.
You could also use soy or coconut milk instead of almond milk.
These doughnuts are best served on the day they are made.
Note
