Sprinkle yeast over water and let stand 5 minutes or until foamy. Combine yeast mixture, soy milk, granulated sugar salt egg margaine, and 1 cup of flour and mix for about 3 minutes with an electric mixer at low speed.

Beat in remaining flour, 1/2 cup at a time, until dough no longer sticks to bowl. Place dough on floured surface and knead for about 4 minutes, until smooth and elastic.  Place in a greased bowl and cover.  Let rise until double in bulk, about 1 hours.

Turn dough onto floured surface and gently roll out to 1/2-inches thickness. Cut into circles with a cookie cutter.  Let rise again until doubled in bulk, about 30 minutes.

In a large pot, heat oil to 350 degrees F. Carefully place doughnuts in the hot oil.  Turn over when first side is medium golden brown, about 4 minutes.  Make sure oil is not too hot; otherwise will cook before the inside is done.  Allow to cool.

In a cold bowl, beat whipping cream until not completely until not completely stiff.  Sprinkle in pudding powder and continue beating until stiff peaks form.  Fill doughnuts with 1-2 Tbsp. of the mixture by cutting a small slit in the side and inserting the cream with a baby spoon.  Sprinkle with sifted powered sugar.