Method (doughnuts)

1.  Pour the warm dairy-free milk into a bowl and sprinkle over the yeast and sugar, stir, cover with a tea towel then put into a warm place for around 10-15 minutes until frothy. TIP: To heat the milk, add it into a small saucepan and simmer until it’s warm. If the milk is too hot it can kill the yeast, so make sure its just warm.
2. In a separate bowl, combine the flour & salt and stir.
3. In another separate bowl, add in the flaxseed, melted butter and water, stir to combine and set aside for 10 minutes to thicken. This creates your vegan egg substitute.
4. Combine the dry mixture, yeast mixture and thickened egg substitute into a bowl and stir.
5. Mix with a hand whisk or attach a dough hook to your stand mixer and begin to knead on medium until nice and smooth.
6. Pop the dough into a lightly oiled bowl, cover with a tea towel and place into a warm area (I place mine in my conservatory) and allow to prove for around 2-3 hours or until double in size.
7. Once doubled, turn the dough out onto a floured surface, form into a large dough ball and divide the dough into equal balls. Weigh the balls out to 100g each.
8. Roll the dough into balls and flatten down with the palm of your hand. Use a sharp knife to cut the ‘petals’. Make 6 cuts around the edges of the dough ball (refer to photos above for example). Gently squeeze the ends of the ‘petals’ together to give them a rounder edge. Repeat for the entire batch of doughnuts.
9. Place the doughnuts back into a warm area covered with a tea towel for around 30 minutes until they have doubled in size.
10. Add oil into a deep pan until half – 3/4 full and bring to the boil. Allow it to come up to 300 degrees. You can also use a deep fat fryer.
11. Once the doughnuts have risen, gently lower them into the hot oil and fry for about 2-3 minutes on each side or until puffed and golden brown in colour.
12. Carefully take them out of the hot oil and place them onto kitchen paper to drain any excess oil.

Method (icing and jam filling)

1. In a small bowl, sift in the icing sugar and add in the almond extract. Add in a teaspoon of milk at a time until a runny paste. You want the glaze to be quite thin.
2. Dip the tops of each doughnut in the glaze and allow any excess to drip back into the bowl. Repeat for all the doughnuts.
3. Transfer some jam into a piping bag and pipe into the middle of the ‘flower’. You can also spoon this on if you don’t have any piping bags.
4. Dust with some icing sugar and serve. The glaze will set after 10-15 minutes at room temperature.