Prep time 90 minutes
Cook time 10 minutes
Yield: Serves or Makes 6
Mix the yeast , water and sugar in a bowl and let rest for a few minutes to proof. Add the flax milk, aquafaba, coconut oil and vanilla paste.
In a separate bowl, whisk the flour, ground flax seed and salt. Add the dry ingredients a little at a time to the wet ingredients, mixing until you have a well combined dough. By hand this will take about 10 minutes. In a stand mixer it will be about 5 minutes with the dough hook.
Flour a clean bowl.Transfer the dough to it to prevent the dough from sticking, cover with a cloth and let rise for 1 hour.
Preheat oven to 180ºF or its lowest setting. Line a baking sheet with parchment paper.
Roll the dough on a well floured surface until it's about 1/2 inch thick. Use a doughnut cutter or mold to shape and cut doughnut holes. Place them on the prepared baking sheet. Put the tray into the oven for 7-10 minutes.
Heat grapeseed oil in a large pot. Fry the doughnut holes until golden brown on both sides, a few minutes per side. Let cool before glazing.
Mix coconut oil, almond butter and vanilla paste in a double boiler. Remove from the heat when it is completely incorporated. Sift the powdered sugar into the bowl, mixing well as you go. Add a pinch of salt.
Divide the glaze into 2 bowls and add the butterfly pea powder to one and beet powder to the other. Mix well until the desired consistency for glaze is reached, adding more sugar as needed.
Dip one side of the doughnut holes in the glaze. Place on a tray to firm up.
Arrange the doughnut holes and fruit on skewers.