1 envelope of rapid active dry yeast
1 cup warm almond milk
2 tablespoon greek yogurt (optional)
1/3 cup coconut sugar
3/4 teaspoon salt
1 egg, room temperature
3 tablespoon butter
3 1/3 cup soft winter wheat flour or all-purpose flour
Vegetable Oil for frying
3 tablespoon butter
1 cup confectioners' sugar
1 teaspoon vanilla
1/4 cup almond milk
Makes: 11 to 12 donuts
In a pot over a low flame add the almond milk and coconut sugar. Once the sugar is dissolve add the butter and greek yogurt. Heat the mixture to a temperature between 100 and 110 degrees Fahrenheit. If you don't have a thermometer, just place a drop of it against your skin and it should be warm not hot. Don’t want it too hot because you will kill the yeast. Sprinkle the yeast on top and let it sit. After two minutes, stir until dissolved. Let it sit for 10minutes while it bubbles and forms up.
In a bowl, mix the flour and salt. After the yeast mixture is done, pour it into a mixing bowl with the egg. Add 1/2 cup of flour at a time to the yeast mixture on low speed. Keep adding until everything is combined. Crank up the mixer to medium speed and Knead the dough until it is smooth and elastic about 5 minutes.
Turn dough out onto a clean flour surface and roll dough out about 3/8 inches thick. Cut with a floured donut cutter or use what i used a mason jar top. Place donuts on a cookie sheet and let donuts sit out to rise in a warm place until it double in size. It takes about 30 minutes to an hour.
Melt the butter in a saucepan over medium heat. Stir in vanilla, milk and confectioners' sugar until smooth. Keep mixture on low until donuts are ready to be dipped.
Heat oil in a deep frying pan to 350 degrees. Place donuts into hot oil and fry until they are golden brown on each side. Remove from oil and drain on paper towel. Remove glaze from flame and dip donuts into glaze while still hot and set on a wire rack. I like to double dip my donuts in the vanilla glaze, yummy. Happy Donut Eating!!!
Make Fridays A Little More Special Than Normal!!