This recipe is borrowed from another internet site
1 package active dry yeast (2 1/4 tsp)
1 cup warm water (110 degrees)
1/4 cup vegetable shortening
1/2 cup sugar
1/3 cup soy milk, warmed
Egg replacer equilivent to 2 eggs
4 cups all-purpose flour
1/2 tsp salt
1 1/4 tsp mace
1 TBSP Vanilla extract
Oil for frying
2 cups confectioners' sugar
1 cup water
1 cup water
1/2 cup hot water Dissolve the yeast in 1/2 cup of warm water and let the mixture stand for 5 minutes. In a small saucepan, bring the remaining water to a boil. Add the shortening and sugar and stir until the shortening has melted and the sugar has dissolved. Remove the pan from heat and LET IT COOL (very important!!!). When it is cooled, add the yeast and warm soy milk. Stir in the egg replacer and 2 cups of flour. Beat well. Add 2 more cups of flour and the salt and mace. Mix well. Add the flour slowly. Only add enough to make a soft and manageable dough. Turn the dough onto a loightly floured board and knead until smooth and elastic. Place the dough in a large greased bowl, cover and let it rise until doubled in bulk. (about an hour).
Punch the dough down. On a lightly floured surface roll it out to 1/2 inch thickness. Cut out doughnuts with a 2 inch dutter. Place the doughnuts on waxed paper or a greased baking sheet about 1 inch apart. Make holes in 'em with your finger if you feel the need. Let them rise for 1 hour.
Heat the oil to 370 degrees in a skillet or deep fryer. Fry 3 doughnuts at a time, until gloden on eahc side. Drain on paper towels. Prepare the glaze or roll in sugar to coat.
To make the glaze, mix the ingredients untill smooth in a shallow bowl. While the doughnuts are hot, coat all sides in the glaze.