Ingredients Dough 3 cups (350 grams) all purpose flour 1 1/2 tsp yeast + 2 tbsp warm water + pinch of sugar 1 tbsp flax meal + 3 tbsp warm water 3/4 cup of milk alternative of your choice (room temperature) 1/4 cup sugar 1/2 tsp salt 5 tbsp vegetable shortening 1/2 tsp vanilla extract Glaze 4 tbsp vegan butter 3/4 cup icing sugar (confectioner's sugar) 1 tsp vanilla extract 2 tbsp maple syrup (optional) *hot water as needed to thin out glaze, depends on the consistency of your maple syrup Proof yeast in warm water with a pinch of sugar for 10 minutes. Make flax egg by mixing flax meal with water and setting aside for 10 minutes. In a stand mixer or by hand in a bowl, add half of the flour, sugar, salt, yeast mixture, flax egg, vanilla extract, shortening and milk. Mix at low speed for 2-3 minutes. Gradually incorporate the rest of the flour until a ball of dough is formed and the sides pull away from the bowl. Continue kneading for 5 minutes. Place in an oiled bowl and cover and allow to rise to double it's size, about 1 hour. Once risen, punch down dough and roll out to 1/2 inch in thickness. Cut into doughnut shapes and allow to rise for 30 minutes or until doubled in size. Heat 1 inch of oil to 350 degrees in a pot or pan. We heated the oil on medium heat and it was fine (adjust accordingly depending on first batch). Gently place dough into the oil and fry for 45-60 seconds or until dough floats and is golden. Carefully flip and fry other side for 45-60 seconds or until golden. Remove from oil and place on a rack or paper towel to drain excess oil. Allow doughnuts to rest for 5-10 minutes, they are extremely hot! Make glaze by heating all ingredients in a small pot on medium heat. Remove from heat before mixture comes to a boil and add hot water 1 tsp at a time to thin out glaze if necessary. Dip doughnuts and allow to cool for 20 minutes and ENJOY! Makes about 12 doughnuts
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