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Parve
Easy
6 Servings
Allergens 
8 Hours
Diets
Those who are sensitive to yeast can still enjoy authentic doughnuts!
1 and 1/4 cups Gefen Almond Milk
1/2 cup sugar
1/4 cup margarine or butter
4 cups Glicks Flour
2 eggs
1 cup active sourdough starter
1 teaspoon salt
Tuscanini Light Olive Oil or avocado oil, for frying
cinnamon and sugar, for topping
In a small saucepan, heat milk, sugar and butter over low to dissolve the sugar and melt butter.
Put the combined mixture in the bowl of a mixer fitted with a dough hook. Add two cups of flour. Add starter, eggs, the rest of the flour, and salt. Knead on low until the dough is smooth and elastic and pulls away from the side of the bowl, about 10 minutes. Dough will be somewhat sticky. If needed, add 1/3 to 1/2 cup additional flour.
Remove dough from mixer bowl and place in a large plastic or glass bowl. Cover bowl with plastic wrap and leave in a warm place to rise for five to six hours.
Place dough in the fridge overnight to bulk rise.
Prepare a sheet of Gefen Parchment Paper and spray or brush with oil.
Gently remove dough from bowl onto parchment and roll out to half an inch thick.
Use a donut cutter with a center cut-out to cut the doughnuts. Cover with a damp tea towel or plastic wrap for one and a half to two hours to rise. Cut the parchment into pieces around each doughnut to help lift and place in hot oil.
In a medium Dutch oven or wide pot, heat three inches of oil to 360 degrees Fahrenheit on a deep fry thermometer. Lift a donut with the parchment and put into hot oil. Use tongs to gently remove the parchment paper. Fry two or three at a time. Don’t overcrowd the pot.
Fry two to three minutes and flip to fry the other side until puffy and golden brown. Use a spider or skimmer to remove from oil. Drain on a cooling rack. Allow to cool five minutes.
Combine cinnamon and sugar and toss donuts to coat.
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