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Combine the yeast, sugar, and 1 cup of the warm nondairy milk in a small bowl and let stand until foamy, about 8 minutes. Whisk together the flour and salt in a bowl. Add the yeast mixture, egg replacer, and margarine, and beat until the dough is soft but not sticky, about 3 minutes. On a lightly floured surface, knead the dough until smooth and elastic, 3 to 4 minutes. Transfer the dough to a medium bowl coated with nonstick cooking spray, and cover loosely with plastic wrap. Let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours. Punch down the dough. On a lightly floured surface, knead the dough a few times, and roll out to 1/4-inch thick. Cover with a clean dish towel, and let rest for 5 minutes. Using a 2-inch-diameter cookie cutter, cut out rounds and transfer to a lightly floured baking sheet. Reroll the scraps, and cut out the remaining dough. Cover the rounds with a clean dish towel and let rise in a warm, draft-free place for 20 minutes. Meanwhile, heat the oil in a large, heavy-bottomed pot until it reaches 375°F. Place a wire rack on top of parchment paper or on a baking sheet, and line with paper towels or brown paper bags. Working in batches of four or five, add the doughnuts to the hot oil and fry, turning once, until golden and puffed, about 1 minute per side. Using a slotted spoon, place the doughnuts on the paper towels to cool. Sprinkle with confectioners' sugar. Variation: For jam-filled doughnuts, spoon jam into a pastry bag fitted with a plain 3/8-inch tip. Pierce a hole in the side of a doughnut with the tip, and squeeze in jam to fill (the filled doughnut will feel heavy). Note: Be sure to drain well before serving. These doughnuts are best when served immediately, but they can be stored in airtight containers overnight. Makes 2 dozen doughnuts
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Achievable elevated desserts — laminated doughs, cakes, custards
Short dough blade for food processor — pie crust, pasta, bread dough
Graduated rising bucket — track dough fermentation by volume
Rounded bowl scraper — fold dough, scrape bowls clean, shaping
Swedish mixer with roller — mimics hand kneading, gentle on dough
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Achievable elevated desserts — laminated doughs, cakes, custards
Short dough blade for food processor — pie crust, pasta, bread dough
Graduated rising bucket — track dough fermentation by volume
Rounded bowl scraper — fold dough, scrape bowls clean, shaping
Swedish mixer with roller — mimics hand kneading, gentle on dough