Prepare the Dough: In a small bowl, mix the warm water, yeast, and a pinch of sugar. Let it sit for about 5-10 minutes until frothy.

In a large bowl, combine the remaining sugar, warm almond milk, melted vegan butter, and vanilla extract.

Add the yeast mixture to the wet ingredients and stir to combine.

Gradually add the flour and salt, mixing until a soft dough forms.

Turn the dough out onto a floured surface and knead for about 5-7 minutes, until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.

In a medium saucepan, whisk together the coconut milk, sugar, cornstarch, and turmeric (if using) until smooth.

Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil.

Remove from heat and stir in the vanilla extract.

Transfer the cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until completely cool.

Shape and Fry the Donuts: Once the dough has risen, turn it out onto a floured surface and roll it out to about 1/2-inch thickness.

Use a donut cutter or a large and small round cutter to cut out donut shapes. Re-roll scraps as needed.

Place the donuts on a baking sheet lined with parchment paper, cover with a cloth, and let rise for another 30 minutes.

Heat the oil in a deep fryer or large pot to 350°F (175°C).

Fry the donuts in batches, about 1-2 minutes per side, until golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.

Once the donuts are cool enough to handle, use a piping bag with a long nozzle to fill each donut with the prepared cream filling.

In a small bowl, whisk together the powdered sugar, almond milk, and vanilla extract until smooth.

Dip the tops of the filled donuts into the glaze and place them on a wire rack to set.