You can now deep fry your own mini vegan powdered doughnuts at home and they’re even better then the ones you remember getting at the carnival! Cakey, moist, sugary, and nostalgic!
In another mixing bowl combine the nondairy milk with apple cider vinegar and set it aside. It will slightly thicken and curdle.
Then add vanilla extract and melted vegan butter to the nondairy milk and vinegar mixture as well as the thickened flax mixture. Whisk together to combine well.
Lightly flour a clean counter surface and dust the ball of dough with a bit of flour as well as your hands. Place the dough on the floured surface and gently pat it out to a smooth disc that is approximately 1-inch to 1 1/4-inch thick.
When the oil has reached its temperature place the doughnuts in the fry basket and set inside the fryer. Set the timer to 5 minutes and place the lid on. If you're frying in a pot gently drop the doughnuts into the hot oil.
To remove the doughnuts from the oil lift and hook the fry basket on the side of the fryer or remove the doughnuts with a slotted fryer spoon from the pot of frying oil and let it sit for a few seconds to drain excess oil from the doughnuts before removing them onto a wire rack placed over a baking sheet. There's no need to set these on paper towels. They shouldn't be drenched in oil at all, unless you were frying at too low of a temperature.
Just like ALL doughnuts, these are best eaten on the first day of making them! Leftovers may become a bit stale or hard.