These air-fried doughnut holes are fun to cook -- and eat. Enjoy them for breakfast or as a snack. They make for a great dessert, too. (From The Vegan Air Fryer, copyright © 2017 by JL Fields. Used by permission. Photo by Michelle Donner.)
2 tablespoons cold nondairy butter
1/2 cup plus 2 tablespoons coconut sugar, divided
1 tablespoon Ener-G brand egg replacer powder or your favorite vegan egg yolk replacement
2 tablespoons water
2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup plain or vanilla nondairy yogurt
1 to 2 spritzes canola oil
1 teaspoon ground cinnamon
In a large bowl, combine the butter and 1/2 cup of the sugar and mix well, using your hands until
clumps form. In a small bowl or cup, whisk the egg replacer with the water. Add it to the butter and sugar and mix well. Set aside.
In a medium bowl, combine the flour, baking powder, and salt. Add the flour mixture to the butter mixture and mix well. Fold in the yogurt. Mix until a dough is formed.
Roll pieces of dough into 18 (1-inch) balls and arrange them on a large baking sheet or piece of parchment paper.
Grease the air fryer with the oil. Preheat the air fryer to 360°F for 3 minutes. Transfer the doughnut holes to the air fryer basket. Cook for 8 minutes, shaking halfway through the cooking time.
Mix the remaining 2 tablespoons sugar and cinnamon on a plate. Roll the hot doughnut holes lightly in the cinnamon sugar before transferring them to a baking rack to cool.
Makes 18 doughnut holes