Ingredients

• 1 ¾ cups Plant-Based Milk, warm (430 mL)
• ¼ cup Vegan Butter, melted (55 g)
• 2 tsp Active Dry Yeast
• 3 ¾ cups Bob's Red Mill Organic Unbleached All Purpose White Flour (510 g)
• ¼ cup Sugar (24 g)
• ½ tsp Kosher Salt
• 4 cups neutral Oil for frying (avocado or grapeseed)

• 1 cup Powdered Sugar (120 g)
• ½ Tbsp Maple Syrup (40 g)
• 1 tsp Vanilla Extract
• 2 Tbsp Plant-Based Milk (30 mL)

Instructions

1. In a small bowl mix milk, butter and yeast. Set aside to allow the yeast to activate.
2. Meanwhile add flour, sugar and salt to a stand mixer fitted with a dough hook or a large mixing bowl. Whisk to incorporate. Once yeast is activated, add the wet mix to the dry.
3. If using a stand mixer, mix on medium speed for 5 minutes. If kneading by hand, make a well in the dry ingredients and pour in the wet mixture. Mix until incorporated and then knead for 6-8 mins. The dough will be sticky but not wet. Once kneaded transfer to lightly oiled bowl, cover and proof for 1 hour.
4. Turn the proofed dough out onto a floured work surface and roll to 1-inch thickness. Cut out doughnut shapes with a doughnut cutter or round cookie cutters (3 inch and 1 inch), cover and set aside to proof on a parchment lined sheet tray for 1 hour.
5. In a heavy bottomed pot, bring about 3 inches of oil to 350ºF. Fry the doughnuts, three at a time, flipping after about 30 seconds. Fry until golden brown, then let cool on a baking rack. Don't forget to fry the "holes"!
6. Once the doughnuts are fried, whisk together the icing ingredients, dip and enjoy!