Make some royal icing by whizzing the chickpea brine in a standmixer/ food processor until it is light and fluffy
Add in the icing sugar and vanilla bean paste and whizz up again until it holds a stiff peak
Seperate the royal icing into three bowls. Add a drop of the green gel to one bowl and red colouring to another. Mix well. Leave one bowl with white icing.
Cover the white royal icing and place to one side at room temperature. Create the holly leaves and berries by piping the shapes onto greaseproof paper. Leave uncovered at room temperature to dry and harden completely. Tip: Make them the day before to have time for them to properly set.
Warm the milk on the hob and melt the dairy-free butter.
Make the egg substitute by combining 1 tbsp of flaxseed with 2 tbsp of water.
Place the warm milk into a bowl and sprinkle over the yeast and sugar,stir, cover with a tea towel and put into a warm place for 10-15 minutes until it's frothy.
In a separate bowl, add melted butter, egg substitute, grated orange and yeast, mix together until smooth. Pop the dough into a slightly oiled bowl - leave in a warm place until it has doubled in size - about 2 hours.
Once proved, roll the dough out into small balls - about 25g each - place onto a baking tray and cover with a tea towel. Leave in a warm place to prove again for about an hour , they should double in size again.
Add the oil into a deep pan for frying. Allow it to heat up to 320 degrees. Gently lower the doughnuts into the oil and fry for around 2-3 minutes turning them once.
When golden in colour carefully take them out of the oil and place onto some kitchen towel to remove any excess oil.
Coat each doughnut in caster sugar, and allow to cool before filling
Mix the gin into the chocolate spread. Make small holes in the doughnuts and fill with the chocolate mixture - using a piping bag makes this easy.
Spoon on some of the white royal icing and top off with a holly leaf and enjoy!