PRE 
SERVES 
Special doughnut baking trays are great if you have them, if not you can simply roll the dough into a ball and make a hole in the middle. You can substitute the almond milk for soya, coconut, rice or oat milk — or even cow’s milk if preferred. Depending on which milk you use, you may need to add a little extra flour to reach the right consistency. Aim for a stiff mixture to produce perfect doughnuts.
Instagram: denises_kitchen
Method
• Preheat oven to 200°C.
• For the doughnuts: dissolve the coffee granules in 60ml of hot water. Set aside.
• Whisk together the flour, baking powder, salt, and nutmeg.
• In a separate large mixing bowl, whisk together the egg and sugar until combined. Add the almond milk, lemon juice, oil, vanilla, and coffee mixture, and whisk until combined. Add the dry ingredients and mix until just combined. Do not overmix.
• Spoon the batter into greased donut baking trays, filling each cup almost to the top. Bake for 10 – 12 minutes. To check the donuts are cooked through, stick a toothpick into the middle and pull it out - if the toothpick comes out clean, the donuts are done. If it has a wet batter on it, then bake for a few more minutes.
• Cool for 5 – 10 minutes before transferring to a wire rack to cool completely.
• For the glaze: add the coffee and vanilla extract to the warm almond milk and whisk until smooth and combined. Add the sieved icing sugar and mix until completely smooth and combined. If the glaze is too runny and you’d like it thicker, add more icing sugar. If it’s too thick, add a drop more milk.
• Dip the base of each doughnut into the glaze and leave to set on the wire rack, glazed side up.
• Then dip the other half of the cooled donuts into the glaze and immediately top with sprinkles. The icing sets fast, so add your sprinkles quickly if you want them to stick to the icing! Refrigerate to set for about 20 minutes.
