Prep the dough

In a mixing bowl place the yeast and warm almond milk. Make sure the milk is not too hot, should be slightly over room temperature.

Let yeast develop for 10 minutes

Add the rest of the ingredients

Mix for about 10 minutes (don’t cut this time short it’s important for the gluten to develop)

Measure out on a scale 0.15lb balls or if working without a scale- divide into 17 little balls

Cut 17 little squares of parchment paper

Roll each ball tucking the bottom ends together (so they stay closed while we fry them)

Place each dough ball on a parchment paper square with bottom part facing down

Cover with a clean towel and set to rise for about an hour until they are double the size

Heat canola oil in a deep frying pan until it reaches 320F. If you do not own a cooking thermometer use a spoon, place the tip in the lane once the oil is hot. If you see little bubbles evolving that means the oil is hot enough. Work on low to medium heat. Make sure the oil is not too deep. Oil should be about half the hight of the doughnut.

Place doughnuts with the parchment paper in the hot oil. The parchment paper will separate I promise. Place about three doughnuts at a time (depending on the size of your pan) it’s important to leave them room to puff up while frying.

Fry for about 2 minutes until golden then flip and fry the other side for exactly the same time.

Carefully take out of the pan using a strainer spoon and place on a plate lined with paper towels to soak up the extra oil

Cool down for a few minutes and then roll in granulated sugar (you don’t have to but it’s sooo good)

Place ingredients into a bowl

Mix together until they are fully combined

Place in a piping bag with a small round tip

Use the piping tip to create a hole on the top of the doughnut

Placing the piping tip inside the hole, squeeze filling into the doughnut carefully

Make sure to stop in between to make sure it’s not coming out from the top 😉 that means it’s completely full

Enjoy