Everyone can make them because there are no special tools, and everyone can eat them because they're vegan! Makes 1 dozen.
2 cups flour + more for kneading
2 tsp salt
1 cup water between 90-110 degrees
2 Tbsp sugar
1 tsp vanilla
2 heaping tsp yeast or 1 pkg
2 Tbsp vegetable oil
Vegetable oil for frying
1 cup powdered sugar
1 tsp vanilla
A pinch of salt
A few tablespoons water
Combine flour and salt in a bowl. Stir sugar, vanilla, and yeast into warm water, let sit until foamy. Pour yeast mixture into flour mixture, add 2 Tbsp oil, stir to combine. Turn out onto a generously floured surface and knead until smooth and elastic adding more flour as necessary. Let the dough rise in a well oiled bowl for 1 hour in a warm place.
This is the part that may get me in trouble with the purists: I didn't use a donut cutter. I divided the dough into 12 portions and pushed each portion into a smooth ball. I then stuck my finger through the ball and formed a ring like so:
Feel free to roll the dough out and use a donut cutter, but this works too. Gently cover the rings with plastic wrap and let rise for an hour.
Fill a large iron skillet with oil so it's an inch and a half or so deep. Heat the oil to about 350. Many recipes say heat the oil to 375 or more but that will result in an overly dark donut.
Transfer the dough rings to the oil in batches. The dough will deflate when you move it no matter how careful you are, but don't worry, it will puff back up as it fries. Fry each side until it is lightly golden brown. They will be slightly irregular especially on the bottoms.
Drain on paper towels.
Combine powdered sugar, vanilla, salt, and water in a bowl big enough to dip a donut in. Stir until smooth, it should be about as thick as house paint. Coat each donut in icing while it's still warm.