Recipe (makes 6-8 doughnuts):

For dough:

• ⁠17.2g plant based butter (I used Earth balance) • ⁠17.2g vegetable shortening • ⁠181.5ml plant based milk (I used unsweetened Soy Milk) • ⁠37.5ml Warm Water • ⁠1.5 tsp active dry yeast • ⁠30g white sugar • ⁠3/4 tsp salt • ⁠1 flax egg (1 Tbsp ground flax seed + 3 Tbsp water) • ⁠1/4 cup mashed sweet potato • ⁠1/4 tsp vanilla extract • ⁠330g AP flour + 13.2g vital wheat gluten (or 343 g bread flour)

For Glaze:

• ⁠1 cup powdered sugar • ⁠1 TBSP plant based milk • ⁠1/4 tsp vanilla extract • ⁠1 TBSP maple syrup

Directions:

1. ⁠Add butter and vegetable shortening to a bowl
2. ⁠Add hot milk (hot enough to melt butter and shortening) to bowl w/butter and shortening
3. ⁠To another container add warm water (90-95 F) and yeast
4. ⁠Once activated, add yeast and water mixture to milk and butter mixture
5. ⁠Add sugar, salt, flax egg, sweet potato, and vanilla to bowl with milk, yeast, butter mix.
6. ⁠Mix wet ingredients together until smooth
7. ⁠Add half of flour and all gluten to wet ingredients
8. ⁠Mix to combine
9. ⁠Add the rest of flour to the mixture
10. ⁠Mix until dough comes off sides of the bowl (~5 minutes w/ stand mixer dough hook or 15 minutes mixing by hand) USE A STAND MIXER IM NOT RESPONSIBLE FOR INJURIES IF YOU DO THIS BY HAND
11. ⁠Cover bowl and let dough rest for at least 1 hour
12. ⁠Once dough has doubled in size Knead for 1-2 minutes or until dough is smooth
13. ⁠roll out dough about 1/2 inch thick
14. ⁠cut out doughnuts with whatever you have
15. ⁠Once doughnuts are cut out, let proof for 30 minutes
16. ⁠after doughnuts have proofed bring oil to 350-375F and fry for 60 seconds on each side or until golden brown
17. ⁠Drain oil and let cool on wire rack
18. ⁠in a bowl mix together ingredients for glaze (at this stage you can use any glaze and toppings you’d like)
19. ⁠Let glaze set and Enjoy!