Vegan Sugar Donuts

Ingredients

• 2 1/2 cup cake flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1 ripe banana
• 2 tablespoons vegan butter - room temperature
• 1/2 cup granulated sugar
• 1/2 cup Forager Project Sour Cream
• Vegetable oil, for frying

Prep

• In a medium bowl, sift together cake flour, baking powder, salt and cinnamon.
• 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.
• Slowly add the sifted dry ingredients into the mixed wet ingredients, stirring consistently, until all combined and smooth.
• 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.
• 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.
• 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.
• 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.
• Dip each donut into the icing then place back onto the drying rack to allow the icing to harden.
• Enjoy the donuts! Store in an airtight container for up to a week.