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Instructions:
1. Make the Dough:
In a small bowl, combine the warm almond milk and a pinch of sugar. Sprinkle the yeast over the milk, and let it sit for about 5 minutes until it becomes frothy.
In a large mixing bowl, combine the yeast mixture, softened vegan butter, applesauce, sugar, vanilla extract, and salt. Stir to combine.
Gradually add the flour, mixing until a soft dough forms. Knead the dough on a floured surface for about 5 minutes until it’s smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise for about 1 hour, or until it has doubled in size.
2. Shape and Fry:
Roll the dough out to about 1/2-inch thickness and cut out doughnut rounds using a doughnut cutter or a round cookie cutter. Place the doughnuts on a baking sheet lined with parchment paper.
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the doughnuts for about 2-3 minutes on each side, or until they are golden brown. Drain on paper towels.
3. Make the Vegan Custard:
In a saucepan, whisk together the coconut milk, sugar, cornstarch, and vanilla extract. Heat over medium heat, stirring constantly until the mixture thickens into custard. Remove from heat.
4. Fill the Doughnuts:
Use a pastry bag or a plastic bag with a corner snipped off to pipe the custard into each doughnut. You can also cut a small slit in each doughnut and spoon the custard inside.
5. Prepare the Chocolate Glaze:
In a microwave-safe bowl, melt the vegan chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
6. Glaze the Doughnuts:
Dip the tops of each doughnut into the chocolate glaze. Allow the glaze to set for a few minutes.
7. Enjoy:
Your Doughnuts are ready to enjoy! Serve them fresh for the best taste and texture.
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