In a small saucepan, place the plant milk and coconut oil. Place over a low heat and warm very slightly for under a minute or until the coconut oil starts to melt (it should be around 30c). Remove from the heat and stir until the coconut oil is fully melted.

Stir a tablespoon of the sugar into the mixture (reserve the rest of the sugar for later) and then sprinkle the yeast on the surface. Set aside for the yeast to activate (around two minutes).

In a small bowl mix the ground psyllium husks and the water. Set aside to thicken for two minutes.

In the bowl of a stand mixer fitted with the dough hook attachment, add the flour, salt and remaining sugar. Mix briefly to combine then form a well in the centre of the flour with your hand. Pour the plant milk mixture and the psyllium husk mixture into the well and mix on medium speed to combine (the psyllium husk likes to clump together so make sure it’s evenly distributed).

Rather quickly, a ball of dough should form. Allow the dough to knead on medium speed for around 5 minutes until smooth and springy.

Remove the bowl from the stand mixer and cover with cling film. Leave to proof for around an hour and a half or until doubled in size. Once proofed, tip the dough out onto a lightly floured work surface and press out the large air bubbles with your fingers. Give it a quick knead and then roll into a long snake, around 2cm in diameter.

Using a knife, cut the snake into 20 sections. Working with one lump of dough at a time, roll it under the palm of your hand on an un-floured surface to make a ball. Set on a baking tray lined with greaseproof paper and repeat until you have 20 balls of dough. Cover the tray with cling film or a damp cloth and leave to proof for another hour.

50 mins into the final proof, fill a deep medium saucepan with around 3 inches of vegetable oil or fill and turn on a deep fryer. Place over medium low heat and bring to around 170-180c. If you don’t have a probe thermometer, you can test the oil with any excess dough. It should start bubbling immediately on contact with the oil and should brown with around 30 seconds on each side.

When your oil is hot, carefully lower a donut hole into the fat, using a slotted spoon or a spider.

Allow to fry for around 30 seconds before checking the under side using a spider or slotted spoon. If it’s golden brown, flip the donut hole and fry the other side. If it needs longer, up the heat slightly and return it to the oil. Remove the donut hole from the oil and place on two layers of kitchen towel. Repeat with the remaining donut holes.

While the cooked donuts are allowed to cool slightly, prepare the glaze.

In a measuring jug sieve and whisk together the ingredients until smooth. Once cool, place the donut holes on a wire cooling rack and pour glaze over each one. Allow to set before serving!