-
1
Warm almond milk and pieces of baking sticks in small saucepan until melted.
-
2
Cool until just warm to touch.
-
3
Whisk together flour, sugar, yeast, salt, and baking soda in large bowl.
-
4
Stir in milk mixture until smooth dough forms.
-
5
Turn out dough onto well-floured work surface, and knead 8 to 10 minutes, or until dough is smooth and elastic, and no longer sticks to your hands.
-
6
Gather dough into ball, place in floured bowl, cover, and let rise 11/2 to 2 hours in warm place.
-
7
Punch down dough, then transfer to floured work surface.
-
8
Roll to 1/4-inch thickness.
-
9
Cut into 15 31/2-inch circles or 32 2-inch circles.
-
10
Place on parchment- or wax-paper-lined baking sheet.
-
11
Let
-
12
rise 1 hour, or until soft and puffy.
-
13
Heat oil in 5-qt.
-
14
Dutch oven until temperature reads 350F on cooking thermometer.
-
15
Drop dough circles into oil, and cook 1 to 2 minutes per side, or until golden brown.
-
16
Transfer to wire rack to cool.
-
17
With pastry piping tip or round bottom of wooden spoon, poke small holes in one side of each doughnut.
-
18
Place jam in piping bag fitted with medium round tip, and pipe 2 to 3 Tbs.
-
19
jam into each large doughnut, 2 tsp.
-
20
into each small doughnut.
-
21
Roll doughnuts in or dust with sugar.
