Directions

1. Preheat oven to 425°F.
2. Grease two six-serving doughnut pans and set aside.
3. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
4. In a small mixing bowl, whisk the soy milk, eggs, vanilla, and oil.
5. Add the wet ingredients to the dry ingredients and whisk until combined.
6. Spoon the batter into a medium sized ziplock bag.
7. Seal the bag while removing as much the air as possible.
8. Cut one corner of the bottom of the bag slightly smaller than the width of the doughnut ring in your pan. About 1 inch.
9. Squeeze/pipe the batter into the pans being careful not to cover the centre doughnut hole.
10. Bake for 9 minutes or until the doughnuts are baked through.
11. Remove from oven and let rest for 5 minutes.
12. Gently remove the doughnuts from the pan to a wire rack.
13. Cool doughnuts on the rack for 5 minutes.
14. While the doughnuts are cooling, make the glaze. Combine the 2 tbsp of soy milk and powdered sugar in a bowl that is large enough to dip the doughnuts. Mix until all the lumps have disappeared.
15. Place the wire rack the doughnuts have been cooling on, over a cookie sheet or piece of parchment paper.
16. Place the sprinkles on a small plate.
17. One at a time, dip the tops of your doughnuts into the glaze, returning the doughnut back to the rack.
18. Dip each doughnut in the glaze a second time and then into the sprinkles. Place back on the rack until the glaze has set.