Ingredients

• 3 cups plus 1 tbsp low-protein baking mix

• 1 1/4 tsp baking powder

• 1/4 tsp salt

• 1/2 tsp cinnamon

• 1/4 cup sugar

• 1/4 cup non-dairy creamer

• 1/4 cup water

• 1 1/2 tbsp vegetable oil

• 1/4 tsp vanilla

• 3 drops of yellow food coloring

• Vegetable oil for frying

Instructions

1. Stir together low-protein baking mix, baking powder, salt, cinnamon, and sugar in a medium bowl.

2. Combine non-dairy creamer, water, oil, vanilla, and yellow food coloring in a small bowl.

3. Stir wet ingredients into dry ingredients, mixing until smooth.

4. Sprinkle small amount of baking mix on dough to prevent sticking; then gather dough in your hands and form a ball. Pat or roll dough to a thickness of about ¾ of an inch on a surface dusted with baking mix.

5. Cut with greased 2½-inch donut cutter to prevent sticking.

6. Reroll dough as needed, to get 6 donuts and 6 holes.

7. Fry in a pan or deep fryer with a minimum of 1 inch of oil.

8. Fry donuts several at a time for 1 minute on each side, using a candy thermometer to keep the oil temperature at 375°F.

9. Lay donuts and holes on a paper towel to drain and then roll in confectionrs’ sugar.