Combine the yeast, one and a half teaspoons sugar, the 1/4 cup of warm coconut milk, and two tablespoons of warm water to the bowl of a stand mixer. Let it stand until the yeast foams, about five minutes. If it doesn’t foam, start over.

Add two tablespoons of sugar, two egg yolks, salt, vanilla extract, and one cup of flour into the yeast mixture. Mix on low with the dough hook for about two minutes until combined.

Add the vegetable oil slowly with the mixer running. Mix well. Gradually add UP TO one more cup of flour. Start with half a cup, you might not need it all. If too sticky, add a tablespoon more of flour at a time. You want the dough to be soft, smooth, and pull away from the sides of the bowl. Knead the dough for three minues to make sure it isn’t sticky. If it is, add a little more flour until it isn’t.

Lightly oil a medium bowl. Place the dough in the oiled bowl and cover with a kitchen towel. Let it rise in a warm place until doubled in size, about one to one and a half hours.

Flour your surface to roll out the dough. Roll it out to 3/4 inch thick. Cut into eight squares or use a two-and-a-half-inch to three-inch cookie cutter. Transfer the eight-pieces to a baking sheet lined with Gefen Parchment Paper, cover with a kitchen towel, and let rise for 45-50 minutes, until ALMOST doubled in size.

Heat three to four inches of vegetable oil to 350 degrees Fahrenheit. Fry 45 seconds per side. Work in small batches and make sure your temperature is stable around 350 degrees Fahrenheit.

Drain on paper towels. There shouldn’t be much or any excess oil if you are keeping it at 350 degrees Fahrenheit. Let them cool slightly before filling.

With a toothpick or skewer, make a hole in the side of each doughnut. With a piping bag, fill the doughnuts with the chocolate spread. Sprinkle with powdered sugar.