To make the donuts, in a small bowl combine the yeast, soy milk, ¼ cup (60 ml) of lukewarm water and 1 tablespoon (15 g) of sugar and let stand until it’s foamy, about 10 minutes. Lightly grease a medium bowl with a little vegan butter. 

In a medium bowl, whisk together the flour, salt and remaining 2 tablespoons (30 g) of  sugar. Add the yeast mixture, applesauce and butter and beat until the dough is soft but not sticky, 3 to 5 minutes. On a floured surface, knead the dough until it’s smooth and elastic, about 3 minutes. Place the dough in the greased bowl. Cover with a towel and let it rise in a warm place for about 1½ to 2 hours, until it’s doubled in size. 

Lightly flour a baking sheet. Punch down the dough and place it on a lightly floured surface. Knead the dough a few times, then use a rolling pin to roll it out to ⅓-inch (8  mm) thick. Use a 2½-3 inch (6-7.62 cm) cookie cutter or a glass to cut out rounds and transfer them to the floured baking sheet. Re-roll any remaining dough and repeat until it’s all cut. Cover the baking sheet with a towel and let the rounds rise for 30 minutes. 

In a large, heavy-bottomed pot, use a thermometer to make sure the oil measures 375°F  (190°C). Spread out some paper towels on a wire rack. Working with two at a time, add the donuts to the hot oil. Fry for 45 to 50 seconds on each side, then remove them with a slotted spoon and place them on the wire rack. Repeat with the remaining donuts. Let them cool down on the rack. 

When the donuts are cool, spoon the jam into a pastry bag fitted with the star nozzle tip. Pierce a hole in the side of each donut with the tip. Squeeze the jam inside to fill it. Sprinkle the powdered sugar on top.