250 g/9 oz/1 2/3 cups strong white bread flour, extra for dusting
60 g/2 oz/ 1/4 cup vegan butter cubed
1 1/2 tsp easy blend dried yeast
1 1/2 tbsp castor (superfine) sugar
1 tsp fine sea salt
2 vegan eggs, beaten
Sunflower oil, for deep frying
100 g/3 1/2 oz /2/3 cup dark vegan chocolate 100% cocoa solids
2 tbsp coconut oil / (due coconut allergies I replaced with rice oil)
1 tbsp golden syrup
1. Rub the butter into the flour in the bowl of a free-standing mixer. Add the yeast, sugar salt, eggs and 75 ml of warm water. Mix on medium speed for 12 minutes.
2. Cover the bowl with oiled clingfilm and leave to double in size for 2-3 hours.
3.Knock back the dough, then cover and chill for 4 hours.
4. Divide the dough into 12 balls. Insert your finger into the centre of each one and stretch out the holes, then spread them out on a floured baking tray cover with oiled clingfilm and leave to double in size for 2-3 hours.
5.Preheat the oil in a deep fat fryer, according to the manufacturer’s instructions,to 190°C (375°). Fry the doughnuts in batches for 4 minutes. Turning halfway through. Drain on plenty of kitchen paper and leave to cool.
6.Put the chocolate, coconut oil and golden syrup in a bowl set over a pan of gently simmering water. Add 1 tablespoon of water, then let the ingredients melt together, stirring occasionally.
7.Remove the bowl from the heat and leave to cool a little. Dip the doughnuts in the chocolate icing and transfer to a serving plate.