Dough:

• 250 g (2 cups) white bread flour
• 7 g ( ¼ teaspoons) fast action yeast
• 5 g (½ teaspoon) salt
• 30 g (2 Tablespoons) caster sugar
• 45 g (3 Tablespoons) softened vegan butter
• 150 ml (½ cup + 2 Tablespoons) unsweetened non-dairy milk (I use soy) lukewarm
• finely grated zest 1 orange
• 1 teaspoon orange extract
• vegetable oil for frying

Candied Oranges:

• 2 oranges
• 300 g (1 ½ cups) granulated sugar
• 500 ml (2 cups) water

Chocolate Glaze:

• 100 g (3.5 oz) dark chocolate chopped
• 100 g (3.5 oz) vegan milk chocolate (or more dark chocolate) chopped
• 200 ml (½ + ⅓ cup) vegan double cream (or coconut cream)
• 50 g (½ cup) icing (powdered) sugar sifted
• ½ teaspoon orange extract

• To begin making the incredibly soft doughnut dough, gather all the dough ingredients (excluding the vegetable oil) and place them into a large mixing bowl. Alternatively, use the bowl of a stand mixer fitted with a dough hook. Stir these ingredients together until they just form a shaggy, rough dough. Then, turn the dough out onto a lightly floured surface or continue kneading in the stand mixer for approximately 10 minutes. The goal is to achieve a very elastic and smooth dough. Initially, it will be quite sticky, but as it develops, it should start pulling away cleanly from the sides of the bowl or your work surface, indicating it’s ready. This thorough kneading is key to developing the gluten for a light texture.
• Once kneaded, transfer the dough to a lightly oiled bowl, ensuring it has enough space to expand. Cover the bowl securely with cling film to prevent it from drying out, and set it aside in a warm place until its size has visibly doubled, which usually takes about 1 to 2 hours, depending on your room temperature. For a more profound flavor development and convenience, you can opt for a slower, overnight rise. In this case, after kneading, place the covered dough in the refrigerator. The next morning, allow the dough to come back to room temperature for at least 30 minutes before proceeding with the next step.
• While your doughnut dough is undergoing its first rise, take this opportunity to prepare the beautiful candied oranges that will adorn your finished treats. Begin by carefully slicing off both ends of the oranges. Then, slice the oranges into thin, uniform rounds, aiming for a thickness of about 3-6mm (1/8-¼ inch). Consistency in thickness is important for even candying.
• In a medium saucepan, combine the granulated sugar and water. Place the pan over low heat, stirring gently until all the sugar has completely dissolved into the water, forming a clear syrup. Once the sugar is dissolved, carefully add the sliced oranges to the pan in a single layer if possible. Increase the heat slightly and bring the mixture to a gentle simmer. Allow the oranges to simmer for a good 40 to 60 minutes. During this time, the liquid will gradually reduce to a thick, glistening syrup, and the orange slices will become beautifully soft, with their peel turning slightly translucent. Remember to turn the slices occasionally with tongs to ensure they are evenly coated and cooked in the syrup.
• Once the oranges are perfectly candied and the syrup is thick, remove the pan from the heat. Allow the candied oranges to cool slightly within the syrup. After a few minutes, carefully use tongs to remove the orange slices from the syrup and place them in a single layer on a tray lined with baking parchment. This allows any excess syrup to drip off and the slices to dry a little, becoming slightly tacky but not sticky. Reserve any leftover syrup in an airtight container in the fridge – it’s liquid gold for pancakes, cocktails, or sweetening tea!
• With your dough beautifully risen, gently tip it out onto a very lightly floured surface. Using a rolling pin, carefully roll the dough out to an even thickness of approximately 1cm (3/8 inch). Take an approximate 7cm (2.75 inch) round pastry cutter and use it to cut out as many circles of dough as possible. Then, for the characteristic doughnut hole, use a smaller 2.5cm (1 inch) cutter to punch out the center of each large circle. (A wide piping nozzle can also work perfectly if you don’t have a small enough cutter.) Gather the dough scraps, gently knead them together until smooth, and then re-roll the dough to cut out additional rounds. You should be able to yield about 10 doughnuts in total. Don’t discard the smaller doughnut holes – they fry up into delightful bite-sized treats!
• For perfectly formed doughnuts, gently spin each cut doughnut around your finger to slightly widen and smooth the center hole. This helps maintain the shape during frying. Carefully place the prepared doughnuts well spaced apart on a baking sheet that has been lined with baking parchment. This prevents sticking and makes transfer easier. Loosely cover the doughnuts with a piece of cling film that has been lightly oiled (this prevents the film from sticking to the rising dough). Set them aside to rise for a second time, for about 40 minutes, or until they look visibly puffy and airy. This crucial second rise ensures your doughnuts are wonderfully light.
• Now it’s time for the frying! Heat a deep fat fryer or a large, heavy-bottomed pan filled with vegetable oil to a consistent temperature of 165-170°C (335-340°F). Maintaining the correct oil temperature is vital for perfectly cooked doughnuts – too low and they’ll be greasy, too high and they’ll burn outside before cooking inside. To easily transfer the delicate doughnuts, cut the baking parchment around each one so that each doughnut sits on its own individual square of paper. Carefully lift a doughnut (paper and all) into the hot oil. The paper will naturally detach from the doughnut as it fries, allowing you to easily fish it out with tongs. This method prevents stretching or deflating the soft, proofed dough.
• Fry the doughnuts in batches of two at a time, to avoid overcrowding the pan and dropping the oil temperature. Cook each side for a couple of minutes until they are beautifully golden brown and puffed. For assurance, the internal temperature of a cooked doughnut should reach 100°C (212°F); a probe thermometer is highly recommended for accuracy. Once cooked, use a slotted spoon or spider to carefully lift the hot doughnuts out of the oil. Transfer them immediately to a plate lined with several layers of kitchen paper to drain any excess oil. This helps keep them light and non-greasy.
• While the doughnuts cool slightly, prepare the decadent chocolate orange glaze. Place the chopped dark and vegan milk chocolate into a heatproof bowl that is wide enough for easy doughnut dipping. In a small saucepan, gently heat the vegan double cream and sifted powdered sugar until the mixture just barely reaches a boil, with small bubbles forming around the edges. Immediately pour the hot cream mixture over the chopped chocolate. Let it sit undisturbed for a couple of minutes to allow the chocolate to melt. Then, stir gently with a whisk or spatula until the mixture is completely melted, smooth, and glossy. Finally, stir in the orange extract a little at a time, tasting as you go, until you achieve your desired orange flavor – ½ teaspoon is a good starting point.
• Once the ganache is ready and the doughnuts are still slightly warm, it’s time to glaze. Dip the top surface of each doughnut into the luscious chocolate orange glaze, gently swirling to coat evenly. Lift the doughnut, allowing any excess glaze to drip back into the bowl, then place it on a wire rack set over a piece of parchment paper or foil to catch drips. If you find the glaze starts to cool and thicken too much as you work, simply give it a short burst in the microwave (10-15 seconds at a time) or place the bowl over a pot of simmering water to gently re-melt it back to a dippable consistency.
• Before the glaze fully sets, delicately place a couple of pieces of your homemade candied orange slices on top of each doughnut. The slight stickiness of the fresh glaze will help them adhere beautifully. Serve these exquisite vegan chocolate orange doughnuts straight away for the best experience. As with all fried goods, they truly are at their absolute best when enjoyed on the same day they are made, offering unparalleled freshness, softness, and flavor. Enjoy every decadent bite!