Mix the warm water with the yeast and set aside for 10 minutes

Mix all the dry ingredients in a medium bowl.

Place the soy milk and vegan butter in a small sauce pan on medium heat until butter is melted and the milk is lukewarm. Add the vanilla paste and mix the warm milk with the yeast.

Add the warm liquid to the flour and mix with a wooden spoon.

Place the dough on a flat surface and knead until soft and smooth (about 6 mins)

Then place the dough back into a clean, oiled bowl, cover with plastic wrap and let rest in a warm location for one hour.

Gently roll the dough out into a 1 cm thick rectangle. Cut out six doughnuts. You can use a doughnut cutter or I used a coffee mug and then a shot glass to cut the inner circle.

Place the doughnuts on a parchment paper lined baking tray, cover with a towel and let rest for another hour. I placed the shot glasses back into the doughnut holes, so that they keep the round form during the second proof.

Preheat oven to 350F

Bake doughnuts for 10 minutes and the little small hole cutouts for 8 minutes.

Transfer the doughnuts onto a wire rack and let cool down.

Glaze them with one of my delicious vegan glazes.