DONUTS:

• 2 cups flour
• ¾ cup sugar
• 2 teaspoons baking powder
• ¾ teaspoon salt
• ¾ teaspoon baking soda
• ¾ cup soy buttermilk, (place 1 tablespoon of vinegar
  into measuring cup, and add enough soy milk to make ¾ cup).
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons melted margarine
• 1 tablespoon brandy or orange juice

GLAZE:

• 1 cup icing sugar
• 2 Tablespoons hot water
• ½ teaspoon vanilla extract

TOPPINGS:

Lyons chocolate dessert sauce, Wilton toffee bits, Wilton
nonpareil sprinkles

Preheat oven to 325°F. Grease and flour a mini donut pan.

Mix all the dry ingredients in a large bowl. Add the liquid ingredients, and stir just until blended. Do not overmix.

Fill each donut cup about two-thirds full. (The Wilton Funnel Dispenser is excellent for filling small cavities with batter).

Bake for 8 to 10 minutes, until the donuts spring back when touched lightly. Remove from pan and allow to cool.

Blend the glaze ingredients in a small bowl. Dip each donut into glaze. Drizzle chocolate sauce onto wet glaze, or sprinkle with optional toppings.

Makes 24 mini donuts.