Christmas Fluffy Donuts with Honey & Almond Milk

In a small bowl, pour the warm almond milk. Sprinkle the dry baker's yeast and mix. Let rest for 10 minutes until a foamy layer forms.

In a large bowl, sift the flour. Add the salt and mix. Make a well, pour in the milk/yeast mixture, add the eggs and mix from the center outwards. Incorporate the liquid honey until the dough comes together.

Transfer the dough to a floured surface. Knead for 5 minutes until homogeneous. Incorporate the cooled melted butter little by little while kneading. Knead for another 5 to 7 minutes for a smooth and elastic dough.

Form a ball, oil the bowl and place the dough in it. Cover with a damp cloth and let rise for 1 to 1.5 hours in a warm place (22-25°C) until doubled in size.

Punch down the dough. On a floured surface, take 30g portions. Shape into 6-7 cm long logs by rolling them between lightly oiled palms. Place them on a floured tray, spaced apart.

Cover the donuts with a cloth and let rise again for 20 minutes in a warm place.

Heat the oil to 170-175°C in a large saucepan. Fry the donuts in small batches (5-6). Flip them as soon as they rise to the surface. Fry for 2 to 3 minutes until golden brown. Drain on paper towels.

Let cool for 5 minutes. Generously dust with sifted powdered sugar and optionally sprinkle with toasted slivered almonds or almond powder.