Ingredients:

  • 250g All Purpose Flour
  • 50g Granulated Cane Sugar
  • 2 teaspoons Baking Powder
  • 0.5 teaspoon Fine Sea Salt
  • 245g Plain Non Fat Greek Yogurt
  • 1 teaspoon Vanilla Bean Paste or Extract
  • 0.5 teaspoon ground nutmeg
  • 120g Powdered Sugar, sifted
  • 3 tablespoons Unsweetened Almond Milk
  • 0.5 teaspoon Pure Vanilla Extract

Instructions:

  1. Whisk the dry base. Combine 250g All Purpose Flour, 50g Granulated Cane Sugar, 2 teaspoons Baking Powder, 0.5 teaspoon Fine Sea Salt, and 0.5 teaspoon ground nutmeg in a large bowl. Note: Use a balloon whisk to aerate the flour and remove any lumps.
  2. Incorporate the aromatics. Add 245g Plain Non Fat Greek Yogurt and 1 teaspoon Vanilla Bean Paste to the dry mixture.
  3. Fold the dough. Use a spatula to gently mix until the flour just disappears and a tacky dough forms. Note: Overmixing will develop too much gluten, making the holes tough rather than fluffy.
  4. Prepare the cooking surface. If baking, preheat your oven to 190°C. If using an air fryer, set it to 175°C.
  5. Shape the portions. Using a small scoop, drop 24 even rounds onto your prepared tray or basket.
  6. Cook for 8-10 minutes. Bake or air fry until the exterior is golden and the kitchen smells like warm vanilla.
  7. Whisk the glaze. While the holes cook, combine 120g Powdered Sugar, 3 tablespoons Unsweetened Almond Milk, and 0.5 teaspoon Pure Vanilla Extract until a smooth, velvety liquid forms.
  8. The first dip. Toss the warm donut holes into the glaze immediately after they come out of the heat. Note: The heat helps the glaze set into a thin, crackly shell.
  9. Rest and set. Place the glazed bites on a wire rack for 2 minutes until the glaze looks dull and non sticky.
  10. Serve immediately. These are at their peak performance when the center is still slightly warm.