Vegan Donuts

Place 5 tablespoons vegan butter in a small microwave-safe bowl. Microwave until melted, about 30 seconds. (Alternatively, melt in a small saucepan over medium-low heat.) Let cool slightly.

Heat 1 cup unsweetened coconut or almond milk in a small saucepan over low heat until warm to the touch (about 110℉). (Alternatively, microwave the milk until warm, about 15 seconds.) Remove from the heat. Sprinkle with 1 (1/4-ounce) packet active dry yeast and 1/2 teaspoon of the granulated sugar (from the 1/3 cup), and stir to combine. Let sit until foamy, 6 to 7 minutes.

Meanwhile, place 1 small ripe banana in the bowl of a stand mixer and mash with a fork until almost liquified. Add the butter, remaining granulated sugar, 2 teaspoons apple cider vinegar, 2 teaspoons vanilla extract, and 1/2 teaspoon kosher salt. Beat with the paddle attachment on medium speed until well-blended, about 2 minutes.

Reduce the speed to low and add the yeast mixture. With the mixer still on low, gradually add 3 1/2 cups of the all-purpose flour in 1/4-cup increments, waiting until the flour is incorporated or the lumps have disappeared before adding the next increment. Stop and scrape down the sides of the bowl as needed.

Switch to the dough hook attachment. With the mixer on low speed, sprinkle in the remaining 1/2 cup all-purpose flour and mix until the dough is tacky, becomes more elastic, and comes away slightly from the sides of the bowl but still sticks a bit to the bottom, about 2 minutes.

Lightly coat a large bowl with vegetable oil. Scrape the dough into the bowl and cover the bowl with plastic wrap. Let rise in a warm place until doubled in size, about 1 1/2 hours.

Dust a large unrimmed baking sheet or work surface with all-purpose flour. Transfer the dough onto the flour, sprinkle light with more flour, and knead for 1 minute, dusting with more flour as needed if sticking. Roll the dough out to 1/2-inch thick. Using a 3- to 3 1/2-inch round cutter (or a donut cutter), cut out rounds as close together as possible, dipping the cutter in flour before each cut. Using a bench scraper or spatula, transfer the cut donuts to the edge of the baking sheet, spacing them 1-inch apart. Using a 1-inch cutter, cut out centers. If the dough is soft and delicate, use your hands to shape them back into rounds if needed.

Gather the dough scraps into a ball and repeat rolling and cutting out more donuts and donut holes. Loosely cover the donuts with plastic wrap and let rise until puffed and slightly risen, about 30 minutes.

About 10 minutes before the donuts are ready, heat 4 to 5 cups vegetable oil in a large cast iron or high-sided skillet (use enough oil to go 1-inch up the sides) over medium-high heat to 360ºF. Meanwhile, line fit a wire rack onto a baking sheet, then line the rack with paper towels.

Fry the donuts in batches of 4: Using the bench scraper, carefully transfer the donuts into the hot oil and fry, flipping once, until deep golden-brown, 1 to 2 minutes per side. Transfer to the paper towel-lined rack. Add the donut holes to the hot oil and fry, flipping once, until deep golden-brown, 30 seconds to 1 minute per side. Transfer to the rack.

For the coconut glaze and topping: Place 1 1/2 cups powdered sugar, 3 tablespoons unsweetened coconut or almond milk, and 2 teaspoons vanilla extract in a shallow bowl and whisk until smooth. Place 1 1/2 cups sweetened coconut flakes in a second shallow bowl, separating any flakes that have stuck together.

For the cinnamon sugar topping: Place 5 tablespoons vegan butter in a microwave-safe shallow bowl. Microwave until melted, about 30 seconds. (Alternatively, melt on the stovetop in a small saucepan over medium-low heat and transfer to a shallow bowl.) Place 1 cup granulated sugar and 1 1/2 teaspoons ground cinnamon in a second shallow bowl and whisk to combine.

Remove the paper towels from underneath the donuts.

For the coconut glaze and topping: Dip and top 1 donut or donut hole at a time: Dip the top of the donut into the glaze, then dip the glazed part into the coconut. Return glaze-side up to the rack. Place the donut hole in the glaze and turn to coat completely, then drop into the shredded coconut and roll and press until completely coated. Return to the rack.

For the cinnamon sugar topping: Coat 1 donut or donut hole at a time: Dip the donut or donut hole in the melted butter and turn or flip to completely coat. Drop into the cinnamon sugar and toss or flip to completely coat. Return to the rack.

Let the donuts and donut holes sit until the coatings are set, about 30 minutes. Donuts are best eaten the day of being made.