Attach the dough hook to your kitchen mixer.
Add the milk, coconut oil, coconut sugar and aquafaba to the bowl of your mixer and mix together.
150 ml dairy free milk, 50 g coconut oil, 30 g coconut sugar, 1 tbsp aquafaba
In a separate bowl, mix together the flour, baking powder and yeast (*see note). Add this to the bowl of your mixer a little at a time, whilst it is on a low speed.
250 g plain flour, 2 tsp baking powder, 1 1/4 tsp dried yeast
Once all of the flour mixture is in the mixing bowl, leave it for 8 minutes to mix on a low speed. You may need to scrape down the bowl once or twice in that time to combine.
After 8 minutes, increase the speed to high for 2 minutes.
Put the dough in a lightly oiled bowl and leave it in a warm place, covered with a tea towel (but not touching the dough), to prove (rise) for 1 1/2 hours.
Cut out squares of parchment paper a little bigger than your doughnut cutter and spread them out on a tray with a small space between each of them.
Once the dough has finished proving, lightly roll it out on a floured surface to around 1" thick. You want to keep it this thick to ensure you've got nice chunky doughnuts.
Cut out the doughnuts using your doughnut cutter and place each one on a separate square of parchment paper. The parchment stops them sticking to anything so they're easier to pick up when you're ready to cook.
(Reserve the spare doughnut holes to fry later and fill with jam!)
Prove the doughnuts in a warm place, covered with a tea towel for another 45 minutes.