1. In a small bowl combine Crystal Margarine, peppermint extract, and soy milk together.
2. In a separate bowl, combine flour, baking powder, salt, crushed candy canes, and golden brown sugar in a large bowl. Make a well in the middle, then carefully pour in the melted margarine mixture. Gradually bring the mixture together with a fork until it forms a wet, thick dough. Divide and roll the dough into 24 golf-ball sized balls.
3. Heat the canola oil in a medium-sized pot over a high heat. To test if the oil is hot enough, drop a piece of dough into the pan – if the dough floats to the surface, sizzles and turns golden, it is ready to go.
4. Reduce the heat to medium, and use a slotted spoon to carefully lower six dough balls into the hot oil. Cook for 3 to 5 minutes, or until golden, turning occasionally. Transfer the cooked doughnuts to a double layer of paper towel to drain. Allow to cool for a few minutes, then roll in the granulated sugar to coat. Repeat with the remaining dough balls, until all the batter is cooked.

Chef’s Notes:

• These little doughnut bites are best enjoyed the day they are made. If you need to store them, place them in a brown paper bag and close it tightly.
• If you have a deep fat thermometer or home deep fryer, the ideal temperature for frying would be 330F(175C).