Vegan Sugar Donuts

Prep

1. In a medium bowl, sift together cake flour, baking powder, salt and cinnamon.
2. In a separate bowl, mash the ripe banana until smooth, add vegan butter and granulated sugar, mix together until well combined. Add Forager Project Sour Cream and whisk everything together until smooth.
3. Slowly add the sifted dry ingredients into the mixed wet ingredients, stirring consistently, until all combined and smooth.
4. Dust a piece of plastic wrap with 1 tablespoon of cake flour. Roll the dough into a ball with your hands and wrap the ball in the plastic wrap. Place the plastic-wrapped dough ball in the refrigerator and store for at least 3 hours, ideally overnight.
5. Dust a surface with flour and flatten the dough to 1/2 an inch thick piece. Use a donut cutter or two different size circle cutters to cut out as many donuts as possible, dipping the cutters into flour as necessary to prevent sticking. The dough should make 8-10 donuts and holes. Place back into the refrigerator to chill while you heat the vegetable oil for frying.
6. Fill a large pot with vegetable oil and heat to 325°F. Fry the donuts a few at a time, being careful not to overcrowd the pot. Cook each donut for 1 minute, until lightly browned (make sure to not overcook, the donuts will cook very quickly). Remove the donuts from the oil and lay onto a drying rack for cooling. Repeat this process with the remaining dough.
7. While the donuts are cooling, in a medium bowl, add 2 cups of powdered sugar and 2 tablespoons Forager Project Oatmilk. Mix together until well combined. Add an additional tablespoon of powdered sugar if you want thinker icing consistency.
8. Dip each donut into the icing then place back onto the drying rack to allow the icing to harden.
9. Enjoy the donuts! Store in an airtight container for up to a week.