Form into a ball and allow to rise until double in bulk. I prefer to allow my breads to rise in an Excalibur dehydrator (see sources) which is efficient and effective.
Once the dough is doubled in bulk, roll it out with a rolling pin until ½-inch thick.
Cut with a doughnut cutter or other tool. We used an inverted mason jar for the doughnut and an apple corer for the center.
Heat a ½-inch to ¾-inch coconut oil or pastured lard in a cast iron skillet over a medium-high flame.
Fry doughnuts 3 – 4 at a time in the oil. They’ll puff up nearly immediately.
Turn when golden brown – a few seconds – and fry the other side.
Remove doughnuts, cool and drain.
Top with coconut vanilla glaze.
coconut vanilla glaze
Whip melted coconut oil, honey and vanilla together.