1. In a large bowl, use an electric mixer on medium speed to cream butter and sugar until the mixture resembles wet sand. Blend in honey, then add egg and mix well. Blend in yogurt and vanilla and mix until combined.
2. In a separate bowl, whisk together 2 3/4 cups flour, baking powder, baking soda, poppy seeds, and salt. Add to the wet ingredients and mix until incorporated. The mixture should resemble biscuit dough. If mixture is very wet, stir in a few more tablespoons of flour. Mix slowly, to use as little additional flour as possible. Let dough rest for a few minutes.
3. Line a wire rack with paper towels. Pour vegetable oil into a deep frying pan or stockpot until it is 1 inch deep. Heat oil on high until it reaches 335 degrees F on a deep-fry thermometer, about 7 to 9 minutes. Adjust heat so temperature remains constant.
4. Dust a work surface with flour and roll dough out until it is just under 1/2 inch thick. Cut out 3-inch circles with a 1-inch circle in the middle of each round. Combine the scraps and roll out again and cut, repeating until all the dough has been used. If the dough gets too soft, put in the freezer for 10 minutes.
5. Place doughnuts in hot oil, 3 to 4 at a time, leaving at least 1 doughnut's worth of space empty. Fry for 75 seconds, turn, and fry again for 45 to 75 seconds, until the doughnuts are dark golden brown on both sides. Keep the oil at a constant temperature while frying.
6. Use a slotted spoon to remove doughnuts from oil and place on the rack.
7. Prepare glaze. In a medium bowl, combine confectioners' sugar and almond milk and stir until smooth. Dip each doughnut in the glaze so the top side is coated. Return to rack. Drizzle additional glaze over the warm doughnuts. Let set for 10 minutes, then serve.
Source: Hannaford fresh Magazine, November - December 2012