In a large mixing bowl mix your yeast and warm water. Let set for a few minutes to activate.
Mix flax egg and set aside.
In a saucepan lightly heat coconut milk and ⅓ cup coconut oil until just warm. ( if you heat to hot, let it set for a couple minutes to cool to warm)
Mix milk and oil to yeast and water with a whisk.
Whisk in sugar, vanilla, and flax egg.
With a wooden spoon mix in flour, 1 cup at a time until you have a nice dough that's not wet or super sticky.
Cover dough with press-n-seal or tea towel and set in a warm spot in kitchen for a half hour or more, depending on the temperature of your kitchen.
Brush a cookie sheet with coconut oil or sprinkle with flour.
When dough has risen double, transfer to the refrigerator to chill dough so its easier to work with. (you don't have to do this step, but it does make it easier and less sticky)
When dough is ready, dump dough onto a floured surface.
Sprinkle a little flour on top and knead for about 3-5 minutes.
Flatten dough out with your fingers or rolling pin until the dough is about a half-inch thick.
With a donut cutter Buy a donut cutter here, or you can use a glass and a bottle cap lid, cut out donuts.
Place cut donut on your prepared cookie sheet.
Continue to cut donuts until you use all the dough.
I use an iron skillet to fry the donuts, but if you have a fryer you can use that.
Place 3 tablespoon of coconut oil in your pan and turn heat to medium. You can test the oil and see if it's ready by placing a small piece of dough in oil. If it bubbles its ready.
Add you donuts to the oil and fry a couple minutes on each side or until brown. (I place a lid on top to ensure they are getting done all the way througAlso fry the donut holes!
When they are finished let cool on a plate with paper towels to soak up any remaining oil.