from New Vegetarian Kitchen
7 Tbsp light cream
1 extra large egg, lightly beaten
5 Tbsp sugar
7 Tbsp orange juice
zest from 1 orange
3 Tbsp olive oil
3 cups self-rising flour
2 cups sunflower oil, for deep frying
5 Tbsp sugar
1 tsp cinnamon
1 cup less 2 Tbsp milk
1 3/4 oz dark chocolate, broken into small pieces
2 tsp cornstarch
scant 1/4 cup sugar
1. In a large mixing bowl, beat the cream, egg, sugar, orange juice, zest, and olive oil until combined. Sift in the flour and mix to make a soft dough.
2. Turn out the dough and knead it on a lightly floured work surface 1 minute to form a soft ball of dough. Using floured hands, divide the dough into 16 equal pieces. Roll out each piece iwht your hands into a rope shape, about 6 inches long, then press the ends together to form a ring. Run your finger around the inside to make a hole, then transfer to a lightly floured plate.
3. To make the cinnamon dust, mix together sugar and cinnamon on a plate and set aside. To make the chocolate sauce, put half of the milk in a saucepan over medium heat and bring to just under a boil. Reduce the heat to low, add chocolate, and stir until melted. Mix together the remaining milk, constarch, and sugar in a bowl and add it to the chocolate milk mixture. Stir over medium low heat 3 to 5 minutes until thick, then transfer to a serving bowl.
4. Preheat oven to 150 degrees, and heat the sunflower oil in a wide, deep saucepan to 350 degrees, or until a piece of bread turns golden after 40 seconds. Fry the doughnuts, 3 at a time, about 4 minutes, turning once, until golden. Remove with a slotted spoon and drain on paper towels, then transfer to an ovenproof plate and keep warm in the oven while you fry the remaining doughnuts.
5. Roll the doughnuts in the cinnamon dust until lightly coated. Serve with the warm chocolate sauce.