Doughnuts:

Add soy milk, scraped vanilla bean, and evoo to a large pot over low heat. Warm until the mixture reaches 95°F when measured with a candy thermometer. Remove pot from heat.

Sprinkle yeast over milk mixture, then sprinkle sugar on top of yeast. Set aside for 5 minutes, until yeast activates and the mixture looks foamy. 

Transfer yeast mixture to the bowl of a mixer or large mixing bowl. Add flour and knead together for 90 seconds to form a smooth dough. Cover and allow dough to rest for 1 hour, until the dough doubles in size. 

Lightly flour a baking sheet and set aside.

Transfer risen dough to a floured work surface, and knead in salt, baking soda, and baking powder. 

With a rolling in, roll out dough to ½-inch thick. Cut with a 3-inch biscuit or cookie cutter and transfer the circles of dough onto prepared baking sheet. Re-roll any scraps to use up all the dough.

Cover baking sheet with a clean kitchen towel and let doughnuts rise for 30 minutes. 

In a heavy gauge pot fitted with a deep fry thermometer, pour in 3 cups of evoo and place over medium heat. Once oil reaches 350°F, fry doughnuts a few at a time for 2 ½ to 3 minutes on each side, or until medium brown. Transfer doughnuts to a rack to cool.

Glaze warm doughnuts with Vegan Vanilla Glaze.

Vegan Vanilla Glaze:  

In a small bowl, whisk sugar, soy milk, and vanilla until smooth.

Drizzle glaze or dip the top of each doughnut into the glaze. Serve immediately.