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