We seem to have been coming across a lot of ‘out of bounds’ doughnuts recently. Little S went to a lovely forest party where the children got to eat doughnuts dangling off strings (no hands), she definitely felt rather excluded as she couldn’t join in the fun. Then more doughnuts were offered as the ‘most desirable possible’ prizes in a school assembly a few days later. Again, neither of my girls could participate.

As I’ve mentioned before, I am on a mission to enable those with food allergies (starting with my own children) to not miss out on any experience. So I just had to make some home-made doughnuts!

Healthy, they ain’t! But they are authentic, sugary sweet rings and jam -filled doughnuts.

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

makes about 12

1 tbsp caster sugar

1 cup hand-hot water

1/2 tbsp dried yeast

2 tbsps melted dairy-free spread, such as Pure

3 cups plain flour

1 tsp salt

1/2 tsp baking powder

1/2 tsp cinnamon

1/4 cup caster sugar

Seedless raspberry jam to fill

1/2 cup caster sugar, to roll in

– Mix together the 1 tbsp caster sugar, warm water and yeast. Set aside to get foamy.

– Then add the melted dairy-free spread

– Sift together the flour, salt, baking powder and cinnamon

– Stir in the 1/4 cup caster sugar

– Pour in the yeasty water mixture and bring together to form a soft dough

– Cover the bowl and let rise for an hour or two

– Roll out the dough to about 1 inch thick and cut out circles or rings with cutters.

– Place on a floured baking sheet. Cover and leave to prove for an extra 15 minutes

– Bring a pan of flavourless oil up to heat (it’s the right temperature when a piece of bread bubbles on contact)

– Deep fry 2-3 doughnuts at a time until well browned all over

– Drain on paper towels

– Roll in the sugar whilst still warm.

– To fill the jam doughnuts – once cool, make a small hole in one side and pipe in some raspberry jam.