Doughnuts:
1 cup warm water, 105-115˚F
1 ½ tablespoons active dry yeast
1 cup all purpose flour
1/4 cup coconut oil
1/4 cup non-dairy margarine
2/3 cup sugar
3 large eggs
3 ½ cups all purpose flour
1 t salt
Directions:
1. Combine yeast and water in a medium size blow. Let sit about 5 minutes or until yeast is dissolved and foamy. Add 1 cup of flower and cover with plastic wrap. Let sit at room temperature for 30 minutes.
2. In the bowl of an electric mixer, beat butter until soft and fluffy, about 2 minutes. Add sugar and beat another 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in yeast mixture, salt and additional 3 1/2 cups of flour. Beat for another 5 minutes. Cover bowl with a clean kitchen towel and allow to rise until doubled in size, 1-2 hours.
3. Line a sheet pan with parchment paper. Sprinkle lightly with flour.
4. Turn dough out onto a well floured surface. Turn several times to coat with flour then roll out to a 1/2 inch thickness. Cut the doughnuts with a circular cutter. Cut out center with a small circular cutter (I often use the cover of a spice jar for this.) Place dough rings and centers (for doughnut holes) on prepared sheet pan. Gather dough scraps in a ball and knead of counter several times. Re-roll and cut more doughnuts. Cover cut doughnuts lightly with a kitchen towel. Allow to rise for about 30-50 minutes or until almost doubled in size. (if it's a warm day, the rising may occur much faster. Take a peek at the doughnuts every 5-10 minutes. You don't want them to over-rise.)
5. During the last 15-20 minutes of rising, heat a large pot with oil. (I like to use an electric pot with a temperature control but you can also wing it; drop a small piece of dough into to the heated oil. It should sizzle and within a minute turn golden brown on one side. If dough takes longer to cook, bring the temperature up a bit. If dough is cooking too quickly, reduce the heat a bit.)
6. Place several thickness of paper towels on a work surface near the oil. When dough and oil are ready, drop doughnut rings into hot oil in batches of 4 or five. Cook until deep golden on first side then flip over with a long handled spoon and cook till golden on second side. This shouldn't take more than a few minutes. When finished remove with a slotted spoon to prepared paper towels.
7. Allow doughnuts to cool for a minute or two, then flip onto opposite side (to drain any excess oil). While still quite warm, dip doughnuts into glaze mixture. You can either just glaze this one side or flip the doughnuts over to glaze the other side. You may have to turn them on their sides in the glaze to completely cover. Place each glazed doughnut on a cooling rack till glaze has begun to harden. Repeat with doughnut holes. Wipe the drool off of your mouth and start enjoying these delightful treats!
Makes about 2 dozen doughnuts (depending on size) plus doughnut holes.
Glaze:
Combine:
3 cups Powdered Sugar
1/2 teaspoon Salt
1/2 teaspoon Vanilla
1/2 cup Cold Water Or Milk (we used coconut milk)
Notes on the glaze: we might cut down the salt next time. You could definitely taste it. We also made a tiny bit of thicker chocolate glaze by combing a tablespoon or so of cocoa powder, 2/3 cup (or so) powdered sugar, and a splash of coconut milk. We put the chocolate glaze in a plastic sandwich bag and clipped the corner so we could drizzle it over the glazed doughnuts. Made them especially yummy!
