Ingredients Grams Baker's %
All-Purpose Flour 160 100
Sugar 5 3.1
Baking Powder 5 3.1
Cinnamon 1.4 0.9
Salt 50 31.3
Unsweetened Vanilla Almond Milk 40.5 25.3
Egg Substitute 90 56.3
Vanilla Extract 42 26.3
Whipped Butter 45 28.1



Ingredients Grams True %
Powdered Sugar 50 76.8
Almond Extract 0.4 0.6
Water 14.7 22.6
Sprinkles - -



Preheat oven to 325°F.

In a medium mixing bowl, whisk together flour, salt, baking powder, sugar, Splenda and cinnamon.

Using a hand mixer, beat in all remaining ingredients (excluding those for the glaze) until just combined.

Transfer batter to a plastic freezer bag, and cut a small hole in the corner.

Evenly divide batter between 6 donut forms.

Bake for 8-10 minutes, then let stand for 5 minutes before transferring to a wire rack to cool completely.

Meanwhile, in a small-medium mixing bowl, whisk together powdered sugar, almond extract and 1 tbs hot water. Slowly continue to add more water (and I mean very slowly. A little bit of liquid goes a long way with powdered sugar) until desired drippy consistency.

Dip tops of donuts into the glaze, then let stand on a flat surface. Top with sprinkles if desired.