After grinding the flour, the first step is to make a dough: Water, flour, yeast, coconut oil, yeast and sugar. I let it ferment in the fridge overnight to increase the flavour complexity.
Then, kneed and add enough flour to make a workable dough. Sometimes, at this stage, I add a bit of baking flour to make the doughnuts really expand when fried. Let it rest about 15 minutes to relax the gluten then roll to quarter-inch thickness. Using cookie cutters, cut into doughnut shapes. Allow the dough to raise for ~15 minutes to before deep frying at 350F.
When they're done frying, drain excess oil and cover in matcha-sugar while still hot (half-teaspoon of matcha powder in half-cup of sugar).