Step 1

In a large measuring cup or a mixing bowl combine the warm milk and the yeast, stir and leave to hydrate for a couple of minutes. Then add the aquafaba and the melted butter (making sure it is not too hot before adding it so it doesn't kill the yeast) or oil. Mix to combine.

Step 2

In a large mixing bowl add the flour, sugar, and salt. Whisk to combine. Pour the wet ingredients into the dry, and stir to combine with a wooden spoon until a shaggy dough is formed.

Step 3

Turn the dough out onto a clean and floured counter. Knead for ~2 minutes, adding more flour as necessary to create a lightly tacky (but not sticky) dough. Let the dough rest for 5 minutes to give the flour a chance to hydrate and the gluten to relax, then knead an additional 3 minutes until you have a relatively smooth and very lightly tacky ball of dough. Place the dough into a large, oiled mixing bowl, cover, and let rise for 1 to 1 1/2 hours until about double in size. *During this time, you can prepare the custard.

Step 4

Once the dough has doubled in size, gently deflate and turn it out onto a clean and floured counter. Gently roll the dough out until it is 1/2" thick, and using a 2 1/2" - 3" round cutter, cut into rounds, pressing down firmly but not twisting the cutter. Knead the scraps of dough together gently to reform a cohesive dough, then roll again to cut, repeating as necessary to shape all the dough. Place the cut rounds onto a lightly floured baking tray and sprinkle some flour over the tops. Lightly cover with some plastic wrap or a towel and set aside to proof an additional 20 minutes.

Step 5

While the dough is rising for the second time, heat up your oil and/or shortening to deep fry. In a large heavy bottomed pot, pour enough oil to cover at least 2" of the pot. Heat it to 350 ºF - 365 ºF. Do not let the oil go above 375 ºF to cook, or you will end up with raw dough in the center of your doughnuts. Prepare your doughnut cooling station by placing a wire cooling rack over a paper towel lined baking tray.

Step 6

When the oil is hot and the doughnuts are proofed, fry in batches, around 3 at a time, taking care not to overcrowd the pot. Fry about 1 minute then flip and fry an additional 1 minute, until they are a dark golden brown on each side. Using a slotted or wire spoon, drain each doughnut from the oil and place on the prepared wire rack. When cool enough to handle, roll each side on a plate covered in powdered sugar. Return to the rack.

Step 7

Fit a piping bag with a bismark filling tip or use pastry syringe and fill with the prepared coconut ginger custard (instructions below). Inject some custard into each doughnut by poking the tip in the side and squeezing some filling in. How much or little you like is up to you!

Step 8

In a small bowl, combine the ground ginger and the 2 tbsp of warm water and set aside for several minutes for the ginger to bloom.

Step 9

In a small pot, whisk together all of the custard ingredients. Heat over medium heat until it reaches a light simmer. Then, whisk almost constantly until it has thickened, 1-3 minutes.

Step 10

Transfer to a bowl and let cool until the doughnuts are ready. Place in the fridge to speed the process. The custard will thicken further as it cools.