• In a large bowl proof the yeast by sprinkling over warm water and letting sit for 5 minutes or more. Yeast should be foamy. If it’s not foamy your yeast might be too old or your water might have been too hot and killed them.
• Add rice milk, sugar, salt, egg, shortening, and 1.5 C flour. Mix on low. Slowly add in flour 1/2 a cup at a time until your dough starts to pull away from the sides of the mixing bowl. Knead for a few more minutes.
• Turn dough out spray the bowl with spray oil and put the dough back in the bowl covered to rise. Set in a warm place until it doubles in size. You can speed up the rising process by sticking it in the oven with the light on and a bowl of warm water and the oven door closed (but not on).
• Next turn the dough out onto a floured surface. For mini donuts roll the dough to about 1/4 inch thickness. For regular donuts use 1/2 inch thickness. Then cut with a donut cutter like this one.
• Heat oil to 300 F and fry donuts flipping to get both sides golden. Pay attention they will fry up fast!
• While they are still warm

Glaze Recipe

• Melt earth balance over low heat.
• Stir in powdered sugar and vanilla.
• While the donuts are still warm dip in the glaze. I like to dip both sides. The donut dough is not very sweet you need the glaze to get a good flavor.
• Top with sprinkles or other decorations.