Ingredients:

• 2 1/2 cups Hockley Valley Spelt Flour

• 1/2 tsp salt

• 1/2 cup powdered sugar, divided

• 1 1/2 tsp dry yeast

• 1 cup warm water

• 2 tbsp avocado oil or olive oil

• several cups of avocado oil

• 2 tsp ground cinnamon

Instructions:

• Add the Hockley Valley Light Spelt Flour, salt, and 1/4 cup powdered sugar to a mixing bowl and mix until well combined.
• Make a well in the center and pour in the yeast and the warm water. Let it sit for 10 minutes to bloom.
• Add 2 tbsp. of avocado or olive oil to the liquid, then begin mixing the liquid portion together with a spoon.
• Gradually bring in flour from the sides until it starts to form a dough. Then switch to kneading with your hands.
• Knead for one minute. You will notice that by the end of a minute, the dough is smoother, shinier, and more elastic.
• Lightly grease a large mixing bowl with avocado or olive oil.
• Place the ball of dough in the bowl and cover with either a clean kitchen towel or plastic wrap.
• Let the dough rest in a warm place for about an hour and a half – 2 hours, or until doubled in size.
• Once the dough has risen, punch it down with your fist.
• Turn it out onto a floured surface and stretch it to an 8 x 16 inch rectangle.
• Let it rest for 30 minutes, before cutting into rounds.
• Fill a medium sized pot with one inch of avocado oil to allow the donuts to float on the surface. Turn to medium heat.
• While the oil is heating, cut the donuts into rounds using a shot glass or a round cookie cutter.
• Gather the scraps together, roll them out, and cut into rounds. Repeat until you have gone through all the dough.
• Dust off excess flour before adding the dough to the oil. Fry the donuts 2 or 3 at a time. They will take about 2 minutes per side.
• Flip them over using a spider or a pair of metal tongs.
• Have a plate lined with paper towels at the ready to collect the hot donuts.
• Keep a steady flow of donuts going into and coming out of the oil to maintain your temperature.
• Once you have fried all the donuts, mix the cinnamon and the remaining 1/4 cup of powdered sugar together and sprinkle it over top using a sieve.

Makes approximately 40 mini donuts