Baked Pretzel Doughnuts

Directions

1. 1

   In a medium-sized bowl, pour in the almond milk and add the pretzels. Transfer the bowl to the fridge to steep for 2 hours. At the 2-hour mark, the pretzels should be softened and the milk should taste exactly like pretzels. Give it a taste! If it needs more time, let it steep for an additional 30 minutes. Transfer the milk mixture to the blender and pulse until sloshy. Run the mixture through a sieve to strain. You should end up with a scant cup of almond milk.

2. 2

   Spray a doughnut pan with cooking spray and set aside. Preheat the oven to 350 degrees F. In a medium bowl, whisk together the dry ingredients: all-purpose flour, sugar, baking powder and salt.

3. 3

   To the almond milk, whisk in the egg and vegetable oil. In one batch, pour the wet ingredients into the bowl with the dry ingredients. Mix until just combined.

4. 4

   Fill each cavity in the doughnut pan about 3/4 of the way. Give a smack on the counter to even out the batter and transfer to the oven to bake for 10 to 12 minutes, until the doughnuts spring back when poked.

5. 5

   Allow to cool in the pan for about 5 minutes. Invert the doughnuts and allow them to cool on a baking rack. Repeat the filling and baking process until you’ve worked your way through the remainder of the batter. You should end up with 12 doughnuts.

6. 6

   While the last batch of doughnuts are cooling, make the glaze. In a medium bowl, whisk together the powdered sugar, cocoa powder, almond milk and corn syrup. The corn syrup isn’t absolutely necessary but I do love the shine it gives the glaze. Dunk each doughnut into the glaze and immediately top with a sprinkling of crushed pretzels.