1. Making the Donut Dough

1. Warm the liquid ingredients – Heat the non-dairy milk and water to about 90°F (lukewarm). Be careful not to overheat, as this can kill the yeast.
2. Mix the ingredients – In a large bowl, combine the yeast, sugar, vegan butter, 3 cups of flour, salt, and vanilla extract. Stir with a spatula until the dough starts to come together.
3. Knead the dough – If using a stand mixer, knead with the dough hook attachment for 6–8 minutes. If kneading by hand, work the dough for about 10 minutes until smooth and elastic. If the dough is too sticky, add the remaining ¼ cup of flour gradually.
4. First rise – Place the dough in a lightly oiled bowl, cover with a towel, and let it rise at room temperature for 60–90 minutes until doubled in size.

2. Shaping and Preparing the Donuts

1. Roll out the dough – Lightly flour a work surface and roll the dough to about ¾-inch thickness.
2. Cut the donuts – Use a 3-inch round cookie cutter to cut out donut shapes. Place them on a baking sheet lined with parchment paper.
3. Second rise – Cover the donuts with a towel and let them rise for 45–60 minutes until they double in size.

3. Frying the Donuts

1. Heat the oil – In a heavy-bottomed pan, heat 3 inches of vegetable oil to 350°F.
2. Fry in batches – Carefully add the donuts to the oil and fry for 60–90 seconds per side, until golden brown. Avoid overcrowding the pan.
3. Drain and cool – Transfer the fried donuts to a wire rack lined with paper towels and allow them to cool completely before filling.

Making the Fillings and Toppings

1. Vegan Chocolate Ganache

1. Melt the chocolate – Place chopped chocolate in a heatproof bowl.
2. Heat the coconut cream – Bring it just to a boil, then pour it over the chocolate. Let it sit for 1 minute.
3. Stir until smooth – Mix until the chocolate is fully melted. If needed, microwave for a few seconds to remove any lumps.

2. Vegan Marshmallow Fluff

1. Reduce the chickpea brine – Simmer the chickpea liquid over medium heat for 10 minutes to concentrate it. Let it cool completely.
2. Whip the aquafaba – Using a stand mixer, beat the aquafaba on medium speed until foamy. Add cream of tartar and continue beating.
3. Add sugar and vanilla – Gradually add powdered sugar and vanilla, then beat on high for 5 minutes, until stiff peaks form.
4. Transfer to a piping bag for easy filling.

Assembling the Donuts

1. Fill the donuts – Using a piping bag, inject marshmallow fluff into the center of each donut. Alternatively, slice the donuts in half and spread the filling inside.
2. Dip in chocolate – Dunk the tops of the donuts in the chocolate ganache.
3. Add toppings – Sprinkle with vegan graham cracker crumbs and cooked beef or chicken bacon crumbles while the chocolate is still soft.