When I lived in the South several years ago, my house was located only a few miles away from a Krispy Kreme doughnut factory. If I drove down a specific stretch of 291 at the right time of the morning, the unmistakable and glorious aroma of silky dough being fried to perfection would slither through the air vents of my car, creating the most ingenious, olfactory-based advertising campaign ever. In the effort to partially recreate this experience, I veganized Alton Brown‘s doughnut recipe this weekend, with delicious and addictive results: fresh out of the oil, these are crisp and golden on the outside and light and spongy on the inside. To add a twist on the traditional plain glaze application, I added a touch of almond extract, cardamom spice and crushed pistachios at the end to complete these lovely loops of fried perfection.
On a slightly floured surface, roll out about half the dough into a round shape, using a rolling pin. It should be rolled out until it is about the width of a pancake. Using a biscuit cutter, cut out circular shapes. (I used the small cap from a water bottle to pierce a hole in the center.) Any leftover dough can be kneaded again with the remaining dough and rolled out again. Place the doughnut circles on a greased cookie sheet and cover with saran wrap to slightly rise for 30 more minutes.When you are ready to fry, heat plenty of oil in a small saucepan over medium-high heat. The oil is ready when you insert a wooden spoon into the oil and bubbles immediately form around the spoon.
Drop one of the doughnuts into the oil and let it fry for about 30-45 seconds. Using a skimmer, flip it over and fry for 30 seconds more. Remove with the skimmer and place on a cooling rack. Repeat until all of the doughnuts have been fried. Any leftover oil can be cooled completely and stored in a plastic container in the refrigerator for future use.
While the doughnuts are cooling, make the glaze. Heat the almond milk in a small saucepan and whisk in half the powdered sugar until combined and then whisk in the rest. Remove from the heat and add in the almond extract and cardamom. Glaze the doughnuts by dipping them face down in the saucepan and twirling slightly. While the glaze is still wet, sprinkle with some of the powdered pistachios.
Any leftover doughnuts may be stored in a plastic container and reheated in the microwave for about 7 seconds.