Ingredients
Servings: ￩￫
| .75 | cup All-purpose flour |
| 1 | tbsp All-purpose flour |
| .25 | cup Pastry flour |
| 1 | tsp Baking Powder |
| .3 | cup Granulated sugar |
| 1 | tsp Nutmeg, ground |
| .5 | tsp Kosher salt |
| 2 | tbsp Unsalted butter, cold |
| .25 | cup Almond milk |
| .25 | cup Yogurt, plain or vanilla |
| 1 | tsp Vanilla bean paste or extract |
| 1 | large Egg |
Instructions
Preheat the oven to 350°. Lightly spray a donut pan with coconut or canola oil.
Add flours and baking powder to a food processor and pulse a few times. Add sugar, nutmeg, and salt and pulse a few more times until well blended. Cut butter into small chunks and add to flour mixture. Pulse a few times until there are pea-sized chunks of butter. Do not over mix the butter!
In a separate bowl or large measuring cup whisk together milk, yogurt, vanilla, and egg.
Add flour and butter mixture to large bowl, make a well in the center and pour in liquid mixture. Gently mix until just blended. Again, do not over mix! Stop mixing once all of the flour has been absorbed.
Fill each donut cup to the top keeping the center clear. Bake until donuts are a golden brown and spring back when touched, 10 to 15 minutes.
Glaze or drizzle with honey and serve with Siggi’s high-protein yogurt and fruit.
