Make the dough

Stand Mixer Method:

1. In the bowl of a stand mixer, combine the all-purpose flour, salt, instant dry yeast, and granulated sugar. Mix briefly. Add the condensed coconut milk, softened vegan butter, soy milk, and water. Use the dough hook attachment to mix on low speed until a dough forms.
2. Increase the speed to medium and knead for about 5-7 minutes until the dough is smooth and elastic.

Bread Machine Method:

1. Add the ingredients to your bread machine in the order specified by the manufacturer, usually wet ingredients first. Set the bread machine to the “dough” cycle. Start the machine and let it knead the dough until smooth and elastic, usually around 1 hour.
2. Once the dough is ready, remove it from the machine and shape it into donuts. Allow the donuts to rise for about 30-45 minutes before frying.

Hand Knead Method:

1. In a large mixing bowl, whisk together the all-purpose flour, salt, instant dry yeast, and granulated sugar. Add the condensed coconut milk, softened vegan butter, soy milk, and water to the dry ingredients. Mix until a dough begins to form.
2. Transfer the dough to a lightly floured surface and knead by hand for about 8-10 minutes until it’s smooth and elastic.

Overnight Method

1. First Rise (Slow Fermentation): After kneading, place the dough in a greased bowl, cover it with plastic wrap, and refrigerate overnight (8-12 hours). The dough will rise slowly in the fridge.
2. Shape & Second Rise: The next morning, remove the dough from the fridge and let it come to room temperature for about 30 minutes. Punch the dough down to release the air, then roll it out on a lightly floured surface to about 1 cm (approx. ½ inch) thickness. Use a donut cutter to cut out donut shapes. If you don’t have a donut cutter, you can use a large cup or glass to cut the outer circle, and then a smaller bottle cap or round object to cut out the inner circle. You should be able to get about 8 pieces.
3. Second Rise: Place the cut donuts on a lined baking sheet, cover them with a cloth, and let them rise for another 45 minutes to 1 hour until they puff up. They should spring back slowly when gently poked. Remove the cover and let the donuts ‘dry’ out for 10-15 minutes before frying. 
4. Fry the Donuts: Heat oil in a deep pot to 175-190°C (350-375°F) 10-15 minutes before fully proofed. Fry the donuts in batches for 1-2 minutes on each side until they are golden brown. If you are making donuts without a hole in the middle, fry closer to 2 minutes. Then fry the donut holes for about 20 seconds per side. 
5. Cool & Glaze: Remove the fried donuts and let them cool on a wire rack. Once cool enough to handle, dip them into the glaze while still warm. You can also coat them in powdered sugar or granulated sugar. Enjoy!!

Same Day Method

1. First Rise: Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1.5-2 hours or until doubled in size. Proceed with the recipe. 

Glaze 

1. In a medium bowl, whisk together the powdered sugar, dairy-free cream, melted vegan butter, vanilla extract, and a pinch of salt until smooth.