Vegan Cookies and Cream Donuts

Instructions

1. First make the donut dough: Sprinkle the dry yeast over the warm milk with a pinch of sugar and allow to proof for about 5 minutes until slightly frothy
2. Melt the vegan butter and then get the flax meal combined with the hot water and let it stand to thicken for 5 minutes
3. In a mixer fitted with a dough hook attachment combine all the donut ingredients including the yeast/milk mixture
4. Mix on low speed until everything is incorporated for about 30 seconds
5. Scrape the bottom and sides of the bowl to help it along and mix on low to medium for 8 more minutes on medium speed.
6. Place the dough into a lightly oiled bowl and set in a warm spot, covered for 30 minutes
7. After 30 minutes, fold the dough over onto itself and continue the rest for another 30 minutes.
8. Meanwhile prepare the buttercream according to the recipe on that post & add the crushed cookies at the last stage of mixing~ reserve at room temperature
9. Turn the dough out onto a lightly floured surface and roll it to ¼" - ½" thick
10. Cut dough with a 3" round biscuit cutter
11. It is not great to re-roll this dough so I like to take the scraps and twist them up to make crullers.
12. Transfer the donuts to a parchment lined sheet pan and allow them to rest & rise some more for 30 minutes and then begin heating the frying oil
13. In a large, deep heavy bottom sauce pot heat 3 cups of frying oil to approximately 375°F (190°c)
14. Fry the donuts for approximately 1 minute on each side using a metal or wooden utensil to do the flipping.
15. Be very careful working with hot oil~it is very dangerous if it spills or splatters on your skin.
16. Remove the donuts to a cooling rack or a sheet pan lined with paper towels to absorb the excess oil.
17. Fill the cooled donuts with the cookie buttercream and then ice in confectioner's sugar glaze and then dip in crushed Oreos