These vegan double chocolate doughnuts are topped with more of a chocolate ganache than a glaze, which is softer and a little more sticky. It does, however, give them a real intense chocolate flavour, even if you do end up with a little moustache as a result of eating them. I’ve use vegan evaporated milk to achieve this, which you can now get at most supermarkets. It’s heated through just enough to melt the chocolate, then allowed to cool again so that it thickens enough to be able to dip the doughnuts.
These vegan double chocolate doughnuts use my basic doughnut recipe, which already exists on this website. It has undergone a few alterations, including the addition of cocoa powder to give us the chocolate dough in this version. Otherwise it is pretty much the same.
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If you intend to make these last a couple of days then you are better off keeping them in the fridge, where they will stay fresh for just that little bit longer. This will also help firm up the chocolate topping and make it easier to handle.
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Prep time: 30 minutes, plus about 2 hours proving. Cooking time: 6-8 minutes per batch
Makes about 12-16 ring doughnuts
For the Dough:
600g/1lb 5 oz strong white bread flour
2 tsp dried yeast
½ tsp salt
50g/2 oz cocoa powder
100g/4 oz golden caster sugar
65g/2.5 oz vegan butter
350ml/3/4 pint plant milk, warmed slightly so that is tepid
Enough vegetable oil for deep frying
For the Chocolate Topping:
1 can vegan evaporated milk (360ml/3/4 pint)
200g/8 oz dark chocolate (make sure it’s vegan)
85g/3 oz vegan butter, softened
6 tbsp golden caster sugar
Put the flour, yeast, salt, cocoa powder and sugar into a large mixing bowl and stir to fully combine.
Add the butter and then pour the milk into the dry ingredients. Stir with a table knife until you get large lumps forming, then bring it all together with your hands.
Knead on a work surface for 8-10 minutes, until you have a smooth, elastic dough, then brush with a little oil, cover and prove in a warm place for about 90 minutes, or until it has doubled in size.
Bring the dough back to the work surface and then knead it again. Now roll out the dough to about 1 inch (2.5cm) thick. Take a large pastry cutter, about 3 inches (7.5cm) in diameter and press down into the dough to get your doughnut shape. Gently lift out the shape and lay it onto some greaseproof paper. Now take a smaller cutter, about 1 inch (2.5cm) in diameter and press down in the middle of your rounds to create your doughnut hole. Knead any discarded dough together and roll it out again. Keep going until you have made as many doughnuts as you can. Roll any remaining dough into little balls to make into doughnut holes. Now gently cover your doughnut shapes and leave to raise again for about 20-30 minutes.
Half fill a large saucepan with the vegetable oil and heat to about 170 ºC, or so that the oil begins to bubble immediately when you put some dough into it. Make sure it is only hot enough to cook them gently, or they will burn before they are cooked through.
Gently fry 3-4 doughnuts at a time (depending on what you can comfortably fit in your pan) for about 3-4 minutes on one side, then use a slotted spoon or cooking tongs to turn them over and cook the other side. Be very careful not to splash yourself with the oil
Once they are cooked, drain them on some kitchen paper or a tea towel and begin cooking the next batch. Do this until all of the doughnuts are cooked.
To make the topping, put all of the glaze ingredients into a saucepan and gently cook until the chocolate has melted and you have a sauce. Take off the heat and allow to cool for about 20-30 minutes, until it has thickened quite a bit (you will need to stir periodically as it is cooling). Once the sauce has thickened, dip the one side into it and use a palette knife to remove any excess. Allow the dipped doughnuts to rest for 15 minutes on greaseproof paper, and them dip them a second time. Allow to rest for about 15 minutes more, then add some vegan sprinkles if desired. Store in the fridge.