Old Fashion Donuts
I grew up eating old fashion donuts and I have missed them for a long time. Just this last time that I got a craving for old fashioned donuts I though to myself "I create recipes for everything else. Why not make old fashion donuts?"
Makes about 20-24 donuts Ingredients
Donuts 1 tbsp lemon juice 1/4 cup cream cheese 3/4 cup unsweetend almond milk 2 1/4 cup all purpose flour 1 1/2 tsp baking powder 1/4 tsp nutmeg 1/2 cup granulated sugar 2 tbsp non dairy butter 1/2 tsp vanilla extract
Glaze/Icing 2 cups powdered sugar 1/3 cup unsweetened almond milk Vegetable oil for frying
Instructions Mix together all DONUT dry ingredients, add in wet ingredients and mix well with a spatula until this forms a dough. Knead dough for 2-3 minutes, wrap in plastic wrap and refridgarate for one hour. Remove dough from fridge and roll out on a lightly floured surface, until dough becomes approximately 1/4" in thickness.
Cut dough using a donuts cutter or using the opening of a tin can and a bottle cap for the donut holes.
Fill a pan with 1 1/2 inches of oil and allow the oil to heat up on medium high heat. Once it start to fizz up little bubbles drop in a donut hole to test oil for readiness. When the donut hole floats up to the surface the oil is ready for frying.
Drop in a few donuts, making so not to over crowd the pan or the oil temp will lower.
Cook for 1-2 minutes per side or until lightly golden brown. If they brown to fast lower heat and flip donuts to cook more evenly.
Remove donuts from oil and place onto a paper towel lined plate.
While the donuts cool down a bit, prepare the glaze by, mixing both the powdered sugar and the almond milk. Whisk well until combined and there are no lumps.
Once donuts have cooled, dip donuts in glaze. You can dip both sides or just one, I like both. Set the glazed donuts on a cooling rack with a baking tray underneath to collect any extra dripping glaze.
Allow the glaze to firm up, about 20 minutes and ENJOY!
Tip: Eat same day or store in a air tight container for up to two days.