• In a large bowl, whisk together 3 ½ 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. 

For the Frosting

• While waiting for donuts to cool, make your strawberry filling.
• Make strawberry puree by blending the fresh strawberries into a food processor or mixer. Blend until small bits remain. 
• In a mixing bowl, add the dairy free butter. *Butter needs to be cold for this to work well. 

  Cream the butter just until it starts to break apart. 
• Add in half the powdered sugar and beat again. 
• Add in strawberry puree and extract. Beat again.
• Add in the remaining powdered sugar and blend again until well combined.
• Use a piping bag and a narrow piping tip fill the inside of the doughnut, pulling back as it fills until it's out. Repeat with all doughnuts.
• Serve immediately or let cool to room temperature and store in an air tight container for up to 2 days.