Perfect Vegan Doughnuts Made with Yeast (Original Vegan Donut Recipe)

1. Mix the aquafaba with the ground flaxseed in a small bowl.
2. Bread machine: place the aquafaba mixture, water, coconut milk and melted coconut oil in the pan, then add the dry ingredients except the yeast. Make an indentation and add the yeast. Run the 'dough' setting and remove when doubled. Stand mixer / by hand: put the dry ingredients in a bowl; bloom the yeast in 6 tbsp lukewarm water for about 5 minutes, then add to a well in the dry ingredients along with the coconut milk, aquafaba mixture and coconut oil. Knead with a dough hook until a dough forms, then 5 minutes more (or 10 minutes by hand). Cover and let rise until at least doubled.
3. On a floured surface, knead the risen dough lightly. Divide in half, keeping half covered. Roll out to about ½″ thick (do not rest). Cut with a 3″ doughnut cutter, or a cookie cutter plus a 1″ cutter for the holes, saving the holes. For jelly-filled doughnuts, roll pieces into smooth balls.
4. Place each doughnut on parchment on a cookie sheet. Put the tray in a barely-warm oven (the warming step may not be needed in summer). Boil water, pour into a jug and place in the oven with the doughnuts to make steam and prevent a skin.
5. Heat the oil to about 350°F (180°C). Test with a doughnut hole: if it doesn't bubble immediately the oil is too cold; if it browns instantly it's too hot.
6. Lower the doughnuts into the oil using the paper. Turn as soon as golden brown underneath, then remove onto a paper-towel-lined plate.
7. Finish: roll in sugar; or glaze by stirring powdered sugar with a little milk or water until smooth and slightly runny, dipping and setting on a rack; or fill by pushing a skewer into the center and piping in room-temperature jam or slightly warmed vegan chocolate hazelnut spread.

Notes: No fixed rising time is given — it depends on the yeast and kitchen temperature. Refined coconut oil has no coconut smell or taste and works well here.