Doughnuts or Donuts?
1 1/2 cups confectioners' sugar
4 tbs almond or coconut vanilla milk
2 teaspoons vanilla extract
5 cups grape seed or sunflower oil, for frying
1 cup almond milk
1 large duck egg
2 cups gfJules all-purpose flour
2 tbs sugar
4 1/2 tsp baking powder
1/2 tsp pink salt
1/4 cup Earth Balance, melted
Make the glaze: Mix all ingredients together until smooth. Set it aside while you make the doughnut holes.
Make the doughnut holes: Add the oil to a large, heavy-bottomed pot. (There should be at least 2 inches of oil in the pot and at least 2 inches between the top of the oil and the top of the pot.) Heating the oil over medium heat to 350ºF.
Line a baking sheet with paper towels.
In a separate medium bowl, whisk together the gfJules flour, sugar, baking powder and salt. Stir the milk-egg mixture into the dry ingredients, then stir in the melted Earth Balance, mixing until a soft dough forms.
Once the oil has reached 350ºF, use a small ice cream scoop to drop about 1 tablespoon scoops of dough into the oil, careful not to overcrowd the pan. Fry the doughnut holes, flipping them in the oil, for about 2 minutes or until they're golden brown. Using a slotted spoon, transfer the doughnut holes to the paper towel-lined baking sheet.
Allow the doughnut holes to cool slightly. Place a cooling rack atop a baking sheet, then one by one, dip the doughnut holes into the glaze and transfer them to the rack to allow the excess glaze to drip off. Serve immediately.