Ever wish you could eat a healthy donut?? Well, I have your back! Check out these healthy donuts made with the goodness of almond milk!
Course: Dessert
Cuisine: American
Servings: 10
Ingredients
Donuts:
3/4 cupAlmond Breeze almond beverage, heated to about 100°F
1tbspsugar
2 1/2tspactive dry yeast
1/3cupgranulated sugar
1/4tspsalt
1large egg
1egg yolk
1/4cupmelted butter
1tspvanilla extract
2 1/2cupall purpose flour
cooking spray or melted butter
Glaze:
2cupsicing/powdered sugar
1/4cupAlmond Breeze almond beverage
2tsp vanilla extract
Custard:
1cupAlmond Breeze almond beverage
1tspvanilla
2largeegg yolks
2tbspsugar
1tbspcornstarch
Rhubarb Sauce:
1cuprhubarb, chopped into 1" piecesfresh or frozen
1/2cupstrawberry jam
Instructions
In the bowl of an electric mixer (use the dough hook), gently stir together lukewarm milk (remember to make sure it is no warmer than about 100-110°F) , 1 tbsp of sugar, and yeast; let it sit for 10 minutes until foamy (see post for reasons your yeast doesn't activate)
Add sugar, salt, egg, egg yolk, melted butter, vanilla and mix to combine; add flour to the milk/egg mixture and mix on low speed until all ingredients are incorporated. When the dough no longer sticks to the bowl, increase speed to medium-low and knead for 5 minutes, until the dough is elastic and smooth.
Place the dough into a greased bowl and cover it with plastic wrap; let rise in a warm place until doubled in size (if you'd like the rising to speed up a bit, keep the bowl in a warm microwave - otherwise it will take 2-3 hours). The dough will be ready if you make a dent with your finger and the indent remains
When ready, punch the dough down and turn out onto a floured surface; gently roll out to about 1/2 inch thickness and cut out 12-16 donuts (depending on size of donut cutter).
Transfer donuts and donut holes to lightly floured parchment paper and cover loosely with greased plastic wrap; let donuts rise for about 30 minutes.
Depending on your air fryer, spray your basket or trays with cooking spray, carefully transfer donuts to basket/trays in a single layer and spray donuts with cooking oil spray (or brush with melted butter) and bake in the air fryer at 375°F until golden brown for about 4 minutes. Repeat with remaining donuts (bake holes separately from donuts as they will brown more quickly).
While the donuts are baking, place icing/powdered sugar in a small bowl and add almond milk and vanilla extract; stir until smooth and set aside.
As donuts come out of the air fryer, dip hot donuts (and donut holes) into the glaze using two forks to flip them over and completely cover them in glaze. Place on a wire rack set over a rimmed baking sheet to allow excess glaze to drip off. Let sit until glaze hardens, about 10 minutes (you can double dip them for extra sweetness).
If serving donuts with custard and rhubarb, prepare the custard by heating the milk in a small saucepan over medium heat and add vanilla; just before it reaches a boiling point, remove from heat. In a separate bowl, whisk together egg yolks, sugar and cornstarch. Stream in (very slowly to avoid curdling the eggs) a bit of the milk to temper the egg yolk mixture and then stream the egg mixture back into the milk in the saucepan, place back onto the heat (on low) and continue to stir until it thickens (and coats the back of a spoon).
In a separate saucepan, add chopped rhubarb and add the jam; cook over medium heat until the mixture thickens and rhubarb begins to break down.
Serve donuts with a spoonful of custard and a dollop of rhubarb sauce.
Notes
If you don't have an air fryer, you can bake these at 375°F for about 15 minutes