Warm the milk butter and sugar in a small bowl. Add in yest when cooled to 110 degrees.
Combine next 8 dry ingredients in a large mixing bowl ad stir to blend.
Add yest mixture, oil and egg replacement to the dry ingredients and mix by hand or on low speed for 2 min. Mix at medium speed for another 2 minutes.
Roll out a sheet of plastic wrap over your board or table. Sprinkle with tapioca starch to avoid the dough from sticking. Pour out all of your dough/batter. If it is too stick to roll out, put in in the fridge for 20 minutes.
Sprinkle with more tapioca and another piece of plastic wrap. With a rolling pin gently push or roll the dough out to about 1/2″ thick.
Using a 3″ cutter or a large mason jar lid, cut out donuts. you should get about 8, presing back together loose dough. using a 1″ cutter, cut out the centers to make donut holes.
Cover with a dish towel and allow donuts to rise about 30 min in a warm (non-drafty) place, an OFF microwave oven works great.
Make up some vanilla glaze. In a small bowl measure out your powdered sugar and then slowly add rice milk. Stir gently but constantly until all of the lumps are gone and the glaze is smooth.
Heat about 4 cups of coconut oil in a deep sauce pan or deep fryer. Heat oil to 375 degrees. Prepare a pan with 3 layers of paper towels next to your work space to drain donuts.
Place each donut gently into the oil for about 30-45 seconds. Flip with chop sticks, 30 seconds more on this side.
Or until golden brown.
Drain on paper towels for at least 10 minutes.
Coat in glaze and allow to fully cool.
Enjoy your warm donuts!!!