1/4 cup coconut oil, melted, I used unrefined for the coconut smell and flavor
4 cups all-purpose or bread flour
1/4 cup sugar
1 tsp salt
1 1/4 tsp active dry yeast
oil for frying, I use coconut oil
sugar for coating the doughnuts, if you like
Equipment: parchment paper and a sharp cutter. I used this one. Rolling pin, and a pot deep enough to fry in. A stand mixer is very helpful.
Place all the dry ingredients in the bowl of your mixer, make a little dip for the liquid ingredients, then dump those in on top. (Your choice to proof the yeast by letting it sit in the water first or dumping it with the dry stuff). Using the dough hook let it run on the lowest setting for about 10 minutes. It will manage to get all the crumbly bits from the bottom of the bowl in this time.
Cover it and let it rise until doubled. If you are impatient like me, you will still have delicious donuts to eat if they don't get a full rise. They will have a more cake-like consistency.
Once it has risen as much as you can stand it to, its time to roll it out. Working with half the dough on a well floured surface, roll it out to about 1/2 inch thickness, then cut out as many donuts and extra holes as you can. Place your cut pieces on a cookie sheet lined with parchment paper. Do this with all the dough.
Time for the second rise! Take your tray with your donuts and parchment and pop it into the oven. Turn it on for 1-2 minutes, but not more than five, then turn it off. pull them out when your oil is ready to go.
Ready to fry!
I used unrefined coconut oil, and you want a medium low heat. A donut hole should sizzle when you drop it in gently, but not brown immediately. If theres no sizzle the oil isn't hot enough. cook util the under side is a goldern brown, then flip and continue cooking the second side. About 1-2 minutes per side. Place the cooked donuts on a paper towel lined plate to cool.
Roll them in sugar or spread your favorite homemade jam on top. Enjoy!