1. In a large mixing bowl, combine the warm almond milk, 1 teaspoon of the sugar, and the instant yeast. Let it sit for 5 to 10 minutes until foamy.

2. Add the flour, remaining sugar, melted vegan butter, vanilla extract, and salt. Mix until a dough forms.

3. Knead the dough for 6 to 8 minutes until smooth and soft.

4. Place the dough in a lightly greased bowl, cover, and let it rise for 1 hour or until doubled in size.

5. Roll the dough out on a lightly floured surface to about 1/2-inch thickness. Cut out donut shapes and place them on parchment paper.

6. Cover loosely and let the donuts rise again for 20 to 30 minutes until puffy.

7. Heat oil in a deep pot to 350°F. Fry the donuts in batches for 1 to 2 minutes per side until golden brown.

8. Transfer the donuts to a wire rack to cool slightly.

9. Whisk together the powdered sugar, almond milk, and vanilla extract until smooth.

10. Dip each donut into the glaze, let the excess drip off, and top with sprinkles before the glaze sets.