Homemade Vegan YEAST Confetti Doughnuts

I freaking LOVE doughnuts. One of my dreams is to open up a successful doughnut shop. But how can I do that if I ever never made a damn doughnut in MY LIFE. For 23 years, I was hella scared of making doughnuts. Today, I concurred that fear and my dreams of opening up shop are becoming that much closer to being a reality.

*Warning: This is meant to be a two-day event.

Ingredients for the Yeast Dough:

4 Cups of All-Purpose Baking Flour

1 and 1/8 Cup of Native Forests Full Fat Organic Unsweetened Coconut Milk (can really use any brand of coconut milk here but must be full fat and no sugar)

1/4 Cup Granulated Sugar

One Package of Active Dry Yeast

2 Flax eggs (2 Tbsp Ground Flax+ 5 Tbsp water...mix it a bowl till it becomes gelatinous)

1 and 1/4 Stick of Melted Organic Earth Balance Vegan Butter (If you are using unsalted butter than add in 1/2 a tsp of salt)

Colored Sprinkles

Oil for frying: Avocado Oil (go big or go home)

Ingredients for three different toppings/glazes:

1. Cinnamon Sugar: Equal Parts Granulated Cinnamon and Granulated Sugar

2. Coconut Milk Glaze: 1 Can of Coconut Milk and 2 Cups of Powdered Sugar

3. Powdered Sugar glaze: 1/2 Cup of water and 2-3 cups Powdered Sugar

Directions:

In a large mixing bowl, whisk (or use a hand mixer) together warm coconut milk and sugar. *Make sure you warm and stir the coconut milk before adding anything so that the coconut meat and liquid become one. Next, add in a package of active dry yeast. Wait about 5-10 minutes, you will see some bubbling action. Next add in the melted butter and flax eggs. Mix appropriately.

Slowly, start to add in your 4 cups of flour. I added about a cup at a time until all flour is full combined. Grease a large pot with either coconut oil spray or pam. Transfer your dough into this pot. Add a boat load of sprinkles and knead the dough to evenly distribute. Make sure you are doing this in a semi-cool environment so that the sprinkles do not start to melt because that will offer you some weird looking dough. Cover the pot with plastic wrap and place in the refrigerator for 8+ hours (I left mine for 10 hours). You have now officially made yeast dough for your DOUGHNUTS. Congratulations, you achieved the EASIEST part of making a doughnuts. (I thought that was the hard part...man I had another thing coming)

Wake up in the morning feeling like P-diddy because you are ready to make some hot fresh as doughnuts! The dough should be about 3-4x what you started with. Take the dough out of the fridge and let it sit out for 15-20 minutes. While this is happening, turn your kitchen into a disaster by placing parchment paper on every surface imaginable and coating the paper with flour. Using a rolling pin, start to roll out your dough into a 1/2 inch flat surface (the thicker the donut the harder it will be to determine if the doughnut is fully cooked). If you are #prof you can now use a donut cutter to start making donuts but if you are like me then a 1 cup measuring spoon and a 1/4 cup measuring spoon were used (which worked out quite nicely and I realized I could make it in chopped kitchen). Allow the doughnuts to rise in their new form for about 30-45 minutes.

You can now assemble your glazes into three separate bowls (directions above). Using a cast iron skillet ( I just wanted to use a cast iron skillet because I think they are #fancyaf), place enough avocado oil so that there is about a layer that is an inch thick (during the frying process you will need to add more avocado oil) . If you have a thermometer, heat the oil up to 350 degrees. If you do not have one, then drop a doughnut hole to determine if it is ready. The doughnut hole should take about 30 seconds to become golden on one side. If it is slower than this that it is not ready. If it browns instantly than it is too hot. Adjust the temperature accordingly. When you are feeling ballsy, begin dropping dimes into your avocado oil. 1 and a 1/2 minute to 2 minutes each side! Immediately transfer to cooling rack.

After the doughnuts have slightly cooled, start dunking and decorating! I mixed the glaze and the cinnamon sugar (first dipped it in glaze then in cinnamon sugar). The glaze doughnuts I topped with sprinkles. This is the fun fun fun part, so get creative! Chocolate chips, nuts, coconut flakes (damn I just thought of that idea now), cookie dough...literally go CRAZY.

Finally, document the CRAP out of these babies because this is where it will all begin. #thecomeup.