In a large bowl, whisk together 3 1/2 cups flour, yeast, and salt.
Then, add in the dairy free milk and maple syrup.
Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed to not be sticky and form a ball.
Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. *If you are oil free, then just make sure sides of bowl are floured, or use a silicone bowl to easily get it out
Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
On a lightly floured surface, roll out dough to be about a quarter of an inch thick. Then using a donut cutter or a 3" biscuit cutter, cut out your donut shapes.
If using a biscuit cutter, find a smaller cap or lid to cut out a center for your donut.
**Since we are stuffing these do not cut a hole in the middle.
Fold dough back up and then roll out again to cut out more dough until no more exists.
Place each cut out on a baking sheet and then cover and let rise again for 30 minutes.
Heat oil up to 330-350 degree F.
Fry for about 30-45 seconds or until golden brown on each side.
Carefully remove donuts from hot oil and place on a cooling rack with a sheet pan under it to catch the oil or a towel lined plate.
Repeat until all donuts are cooled.