Serves 1
Directions
- 1Combine dough ingredients in a large mixing bowl and mix on low for one minute to incorporate flour.
- 2Increase speed to high and mix on high for three minutes longer until dough is smooth and uniform, scraping down the sides as needed.
- 3Cover and let rise until doubled in size, about 1-2 hours depending on the temperature of your kitchen.
- 4Flour a clean and dry work surface well and turn dough out onto surface.
- 5Dust the top of your dough with more flour and roll out into a 1 inch thick circle.
- 6Cut into 3 inch doughnut rounds and cut out the center hole using a small circle.
- 7Place each doughnut on a small square of parchment paper using a bench scraper.
- 8Roll out any scraps and repeat the process with leftover dough.
- 9Heat 2 inches of avocado oil in a Dutch oven or deep skillet over medium heat.
- 10Bring oil to 350-375°F.
- 11Once oil is hot, add dough to hot oil with parchment paper then remove parchment from oil using tongs.
- 12Fry until golden on both sides, about 2 minutes per side.
- 13Remove from hot oil and set aside on a baking rack to cool.
- 14Repeat with remaining dough.
- 15To make glaze, combine ingredients in a shallow bowl and whisk until smooth, adding more milk as needed to loosen up the glaze.
- 16Dip each doughnut into glaze, flipping to coat evenly, then transfer back to baking rack and allow glaze to set before enjoying.
Ingredients
- 180 g coconut yogurt
- 220 g oat milk
- 115 g honey
- 7 g instant yeast
- 4 g baking powder
- 1 large egg
- 400 g King Arthur Gluten Free Bread Flour
- 7 g salt
- 8 g vanilla extract
- 20 g olive oil
- 7 g psyllium husk
- Avocado oil, for frying
- 2 cups confectioners sugar
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 2 tbsp non dairy milk of choice
Equipment
large mixing bowlDutch ovendeep skilletbaking rackshallow bowlbench scrapertongs
Tips
- Dust the top of your dough with more flour and roll out into a 1 inch thick circle.
- Dough will be very sticky and wet.
- Add more milk as needed to loosen up the glaze.
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