Active Time: 1 Hour | Total Time: 4 hours
Serves: 16 Doughnuts
- 2 1/4 tsp active dry yeast
- 1 cup warm unsweetened almond milk (or other non-dairy milk)
- 6 tbsp water
- 2 tbsp ground flaxseed
- 3 1/2 cups white flour plus more for kneading
- 2 tbsp sugar plus more for coating
- 1 tsp salt
- 2 tbsp coconut oil, melted
- 2 cups canola oil
- 1 cup pie filling, jam or jelly
In a bowl, whisk together the yeast and milk. In a blender, blend the water and flaxseed for 1 minute.
In a large bowl, whisk together the flour, sugar, and salt. Add the yeast mixture, flax mixture and coconut oil and mix together. Add more flour and mix until the dough is not sticky. Place it on a floured counter and kneed until smooth.
Coat another large mixing bowl with nonstick spray and place the dough in it. Coat the dough in the spray and cover the bowl with plastic wrap. Leave the dough somewhere warm for 1 to 2 hours or until it has doubled in size.
Flour the counter again as well as a baking pan. Kneed the dough on the counter and roll it until it is 1/2 inch thick. Use a 3-inch cookie cutter or a drinking glass to cut our circles. Place them on the pan and cover it with plastic wrap. Let sit in a warm place for 20 minutes so that they rise.
Pour Sugar into a dish for coating. Prepare a layer of paper towels to place the doughnuts on. Prepare to fry the doughnuts in the canola oil on 350°F.
Using a frying rack or metal slotted spoon, lower the doughnuts into the oil and fry until golden brown. Turn the doughnuts several times while frying to cook the evenly. Safely remove the doughnuts from the oil and place on the paper towels when finished. After they have cooled enough to handle, roll each doughnut in sugar.
Fill a piping bag with pie filling, jam or jelly and fit it with a large round tip. Poke the tip into a doughnut and fill it with the filling.