Quest: Vanilla with Almonds and Powdered Sugar

The success of the Angel Wing doughnuts led to this tasty experiment, so that those without the unusual orange blossom water and mahleb might be able to enjoy a similar doughnut. These are the lightest doughnuts I have made yet, which nearly puts them out of the doughnut category entirely, pushing them toward a round cake...however the outer crust on these firmly holds their spot in the doughnut realm.

The lower fat almond gives these a lighter texture than those with a heavier oil content, and using the slivered almonds without the dark skin gives them the lightest colored crumb of all the doughnuts I've made yet. These have a lovely delicate interior with a light almond and vanilla flavor, but unlike cake, these developed even more crunch to the exterior than many of the other doughnuts I have made. This vanilla doughnut has already been requested again, (which at our house where I've been making doughnuts nearly every day for four weeks solid now is a big deal) so these definitely earn a blog spot.

Vanilla, Almonds, and Powdered Sugar

1 cup milk of choice (I used almond)
2 teaspoons vinegar
1 teaspoon vanilla

1 cup slivered almonds
1 cup all-purpose flour
1/3 cups white sugar
1/2 teaspoon cream of tartar
1 1/2 teaspoons baking powder
1/4 teaspoon salt

1/2 to 3/4 cup powdered sugar for dusting/coating

  1. Preheat oven to 375-degrees. Grease a non-stick doughnut pan with cooking spray. 
  2. Measure the milk in a liquid measure and add all remaining liquid ingredients, adding vinegar first to curdle the milk. 
  3. In the bowl of the food processor, combine all the dry ingredients except powdered sugar and blend until the nuts have been pulverized and the mixture looks uniform. 
  4. Slowly pour in the liquid to blend it into the dry ingredients, alternatively blend the dry and the wet by hand in another bowl. Immediately spoon the mixture into the prepared doughnut pan. Divide it among the six holes, placing it directly in the middle over the 'hole', use a finger to clear the batter off the 'hole' and smooth it a bit to fill them evenly.
  5. Bake 13-14 minutes and remove the pan from the oven, loosen the middles which may stick just a bit, with a fork before turning the doughnuts out onto a cooling rack, and immediately place them bottom sides up back into the doughnut pan. The middles may have baked over the hole section of the pan a bit, but carefully just press them back down into the pan, remove any extra crumb/clumps from the middles. Flipping them during the baking process crisps up the bottoms and gives them an overall better doughnut form. Return them to the oven and bake another 5 minutes. 
  6. Remove to a cooling rack. 
  7. Once cool, coat in powdered sugar. Place powdered sugar in shallow bowl and press each doughnut in to coat both tops and bottoms, tapping away the excess. 
This recipe makes 6 doughnuts.