Almost Instant Chocolate Doughnuts

This recipe was inspired by a vegan donut recipe by Jamie Oliver. Some people are really down on Jamie, but I think he’s great – when he came along he was totally unique and makes such accessible and delicious food without fuss. I also applaud the fact that he has recently started producing egg/dairy-free/vegan recipes. There is perhaps a bit of ‘brand Jamie’ overload but it’s hard not to like the guy.

Anyway, his recipe inspired me to whip up a batch of these little cocoa scented doughnuts for a Friday after-school treat. I wouldn’t say they’re a patch on ‘proper’ yeast-risen doughnuts but for an almost instant version they’re a pretty good alternative. It’s really of prime importance that the oil is the right temperature exactly: 375 degrees F or 180 degrees C, or the little fried balls of dough will be either greasy, or bullet-hard with raw centres – really not nice!

Almost Instant Chocolate Doughnuts (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes about 18

• 50g or 1/4 cup dairy-free spread
• 120 ml or 3/4 cup dairy-free milk
• 220g or 1 3/4 cups plain flour
• 2 tsp baking powder
• Pinch of salt
• 50g/1/4 cup caster sugar
• 2 tsp cocoa powder
• 1/4 cup granulated sugar

– Combine the dry ingredients
– Melt together the spread and milk
– Pour into the dry and mix to form a soft but fairly dry dough
– Roll into walnut sized balls
– Heat the oil
– Then fry the balls for about 1.5 minutes on each side until good through
– Remove with a slotted spoon and immediately roll in the sugar