Add water and yeast together in small bowl and set aside for 10 minutes. A foam should begin to form at the top.

In stand mixer bowl with whisk attachment, whisk the aquafaba (bean brine) for about 5 minutes on high and a froth will form.

Add the milk, sugar, salt, yeast mix, shortening and 1/2 of the flour.

Turn the stand mixer on medium speed for 2 minutes. Next add the rest of the flour and mix until combined. Remove bowl from stand mixer and continue to form the dough with your hands.

Cover the bowl with plastic wrap and a couple of dish towels to keep the dough warm. Let the dough rest at least for one hour.

When you are ready to fry your donuts. Preheat the oil in pan to 300-325 degrees. I use a cooking thermometer for this and I highly suggest it.

Begin rolling dough into small balls and gently dropping them into the oil.

Fry for about 2 minutes or until golden in color. The frying time is subjective because of your pan and how quickly the donuts will turn golden.

Place them on a paper towel covered plate to drain excess oil.

Allow them to cool completely before adding the glaze.

First melt the butter in a small sauce pan.

Measure then sift the powdered sugar to remove any balls or clumps. It is important to measure the powdered sugar first.

Add the powdered sugar, milk and vanilla to the butter. Stir until smooth then remove from heat immediately.

Dip and roll donut holes until completely covered.

Place them on a parchment paper covered cookie sheet to dry. After they have quick dried, gently scoot them over onto a dry piece of parchment paper to continue drying the bottom.

Once glaze has set, enjoy these amazing donut holes.