250 g/ 9 oz/ 1 2/3 cups strong white
Bread flour, plus extra for dusting
60 g /2 oz/ ¼ cup vegan butter, cubed
1 ½ tsp easy blend dried yeast
2 tbsp castor (superfine) sugar
1 tsp fine sea salt
2 vegan eggs
25 g/1 oz/ ¼ cup unsweetened cocoa powder
Sunflower oil, for deep-frying
300 g/ 10 ½ oz/ 3 cups icing
1.Rub the butter into the flour and mix with the yeast, sugar and salt. Transfer half to a free-standing mixer and add one egg and 35 ml of water. Mix on medium speed for 12 minutes.
2.Transfer to a bowl, cover with clingfilm and leave to double in size for 2-3 hours.
3.Meanwhile, add the other egg, the cocoa and 40 ml of water to the rest of the flour mixture. Mix and leave to rise as before.
4.Knock back the doughs, then cover and chill for 4 hours.
5.Divide each dough into sixteen small balls. Spread them out on a floured baking tray, cover with oiled clingfilm and leave to double in size for 2-3 hours.
6. Preheat the oil in a deep fat fryer, according to manufacturer’s instructions, to 190°C (375°F). Fry the doughnuts in batches for 2 minutes, turning halfway through. Drain on plenty of kitchen paper.
7. Add just enough boiling water to icing sugar to make a runny glaze icing. Dip the doughnuts, then transfer to a wire rack and leave the glaze to set.