In a mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of sugar, 2 teaspoons of instant yeast, 1 teaspoon of baking powder, and ½ teaspoon of salt. Whisk together until uniform.

Slowly add ¾ cup of unsweetened almond milk and 1 teaspoon of vanilla extract into the dry mixture. Stir with a wooden spoon until a shaggy dough forms.

Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, until it becomes smooth and slightly sticky.

Place the kneaded dough in a lightly oiled bowl and cover it with a clean cloth. Let it rise in a warm spot for 1.5 hours, or until it doubles in size.

Punch the dough down gently to release air bubbles, divide into 6 equal pieces, roll into balls, and flatten into discs each about ½ inch thick.

Roll the discs in white sesame seeds to coat.

Heat about 2 inches of vegetable oil over medium heat until it reaches 350°F (175°C).

Carefully place the sesame-seed-coated discs into the hot oil, frying each donut for about 3-5 minutes until golden brown.

Remove the donuts from the oil and place them on a paper towel-lined plate to drain excess oil.