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 luke-warm.
2. Mix the flaxseed and water together in a small bowl. Stir to combine and set aside for 10 minutes to thicken. This makes the flaxegg (vegan egg replacer). After 10 minutes, add in the melted butter and vanilla.
3. In a separate bowl, sift in the flour. Combine everything into the flour. Mix with a hand whisk or attach a dough hook to your stand mixer and begin to knead on medium until nice and smooth. If kneading on a worktop, make sure it’s floured so nothing sticks.
4. 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 doubled in size.
5. Once doubled, turn the dough out onto a floured surface, roll out (not too thin) around 1 + 1/2 inch – 2 inch thick , you want the doughnuts to be puffed up.
6. Use a ghost shaped cookie cutter to cut out the shapes.
7. Place the doughnuts back into a warm area covered with a tea towel for around 30 minutes until they have doubled in size.
8. Add oil into a deep pan until half – 3/4 full and bring to the boil. Place the pan onto the hob over a medium heat.  A way to check the oil is ready is by dunking the handle of a wooden spoon into the middle of the pan. The oil will bubble up around the wooden handle if ready. If not, it’s not reached temperature for frying yet. When using oil, be extremely careful as this can burn if you get this on your skin. Stay with the pan at all times! 
9. 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.
10. Very carefully take them out of the hot oil and place them onto kitchen paper to drain any excess oil.

Method (raspberry compote)

1. Place the raspberries into a medium-sized saucepan and sprinkle over the sugar, cornflour / cornstarch and lemon juice. Place on top onto the hob over a medium to high heat and bring to the boil. This will take around 5-8 minutes. Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning. It will start to thicken.. Once thick, remove from the heat and allow to cool before using. As it cools, it will thicken up even more and turn jelly-like.
2. Once this is cooled, transfer into a piping bag and snip off the tip. Make a hole in the side of the doughnuts with the end of a spoon. Use a light pressure to pipe in some of the raspberry filling. Repeat for all of the doughnuts. Don’t add too much filling or you risk busting the doughnut, it will leak everywhere!

Method (icing)

1. In a medium sized mixing bowl, add in the icing sugar and vanilla.
2. Add in the dairy-free milk a teaspoon at a time to get it to the correct consistency. You want it to be a-little thinner than toothpaste consistency. Whisk until smooth and there are no lumps.
3. Transfer a little icing into a separate bowl and colour this with black food gel. You should only need a drop. Transfer into a piping bag and snip off the tip.
4. Dip the tops of each doughnut into the icing and allow any excess to drop back into the bowl. Place the doughnuts on a wire rack and allow the icing to set before adding on the ghost details.
5. Once set, use the black icing to add on two eyes and the mouth.
6. Serve and enjoy!