How to make
The flour is sifted into a bowl and mixed with the dry yeast and the pinches of sugar and salt.
Pour the almond milk and mix with a spatula, until the liquid is completely absorbed by the flour and gluten bonds are formed.
A soft dough should be obtained, which is not kneaded, just mixed with the spatula, until it becomes elastic and smooth. You can also do it with your hands, but they must be greased and just fold and press the dough.
The bowl is covered with a towel and left for 40 minutes. Dry yeast does not rise as much as fresh yeast, but when frying the donuts puff up a lot.
Heat the oil over medium to high heat (from 9 degrees on the 7th or 8th degree).
With greased hands, tear off small pieces of dough, roll them into a ball, then flatten them slightly and as they are in your palm, poke them with your thumb to make a hole in the middle. The donut is then grabbed with your fingers and slightly stretched out, so that the hole is enlarged and will not disappear when it is placed into the pan.
The shaped donuts are immediately placed into the heated oil and fried, until they aquire a golden color on both sides.
They are made extremely quickly, so you have to be dexterous and while taking out the finished ones, immediately shape new ones and put them in the oil.
They are not all shaped in advance, but done promptly, since the dough is soft and will deform.
While they are still slightly warm, the lean donuts are rolled in powdered sugar and then they are served. The goal is for the sugar not to melt too much from the heat, but to stick well and moisten just a little.
Enjoy!
