In a small bowl or measuring cup, mix the yeast with the warm water and 1 tsp. sugar. Stir until no longer lumpy and set aside to proof and bubble up; 5-10 minutes.
Meanwhile add the ¼ cup sugar and the salt to the bowl of an electric stand mixer.
In a microwaveable bowl warm the vegetable shortening with the soy milk until the shortening has melted. Pour the shortening/milk mixture over the sugar/salt mixture and stir to melt. Allow to cool until lukewarm.
Add the flour and eggs into the mixer bowl. Then finish off with the yeast mixture. Mix on low using the dough hook until the dough comes together. Once it's pulling off the sides of the bowl, set the mixer to medium low and mix for about 6 minutes.
Grease or oil a large clean bowl and scrape the dough mixture inside.The dough will be sticky, but don't add flour! Grease your hands to better work with the dough.
Cover in plastic wrap and set in warm place to rise for one hour.
Once the dough has risen, roll the dough out and cut circles using a 2½- 3 inch round cutter. Set the circles of dough on a floured and parchment lined baking sheet and cover with a kitchen towel.
Allow to rest in a warm place for 30-45 minutes.
Meanwile heat the vegetable oil in a heavy bottom pot or deep fryer. Set the temperature to 350 degrees F.
Once the donuts have rested and risen for a second time and the oil has reached it's temp, fry the donuts for 1 minute on each side. Remove from oil and drain on paper towels.
Fill the donuts with your favorite jam or jelly. I use a piping bag fitted with a Wilton number 230 filling tip. It is long and skinny with an angled front to allow easy filling.
Prepare the frosting
In a bowl stir the peanut butter with the powdered sugar and vanilla. Slowly add in the water until it's spreadable. Spread or pipe the frosting on the donuts. You can also thin it enough to make a glaze and pour over the donuts.
Recipe by Lil' Miss Cakes at https://lilmisscakes.com/2015/peanut-butter-frosted-jelly-donuts-recipe