Heat the milk to 100°F (37°C).

Pour the milk, yeast and 1 tablespoon of sugar in a bowl (if you have a kitchen machine, use iand leave for about 15 minutes. The yeast should then have formed bubbles, if it hasn’t, the yeast is dead and won’t do any good.

Add the aquafaba, salt and sugar and stir.

Then add about 1/4 of the flour at a time until the dough starts to get thick, then add the butter and mix.

Add the rest of the flour and knead for 10 minutes in the machine or 15 minutes by hand.

Cover the dough and let it rest for 45 minutes.

Roll the dough without kneading the kneading until it is about 0,5 inch thick.

Punch out round shapes and make a hole in the middle with a smaller round shape. There are great cookie cutters for donuts, but if you don’t have one use whatever you have at home. I used a round jar and an old tube for effervescent tablets. I love to save the small cut out pieces from the donuts to make “donut balls".

Knead the rest of the dough and repeat until you’ve useed all the dough.

Cover the donuts and let it rise for another 30 minutes.

Heat the oil to 350°F (180°C) and wait for a while to see that the oil stays at that temperature.

Carefully lower a donut in the oil, the donut should float, then the oil has the right temperature. Fry for about 30 seconds on each side, then place the donut on a wire rack.

Turn in sugar and cinnamon or let the donuts cool down slightly and dip in or pour on icing.

Melt the chocolate over a water bath.

Mix the icing sugar, water, vanilla powder, salt and syrup in a bowl.

Pour in the melted chocolate and mix well

Mix icing sugar and beetroot powder in a bowl.

Add the oat cream and mix well.