Combine the flour, yeast, sugar and salt in a mixing bowl.

Pour in the lukewarm almond milk and mix to form a sticky dough. Cover with a tea towel and leave to double in size, about 1.5 hours.

Gently knead the dough for 30 seconds, knocking the air out the dough. Form 8 balls from the dough.

Over a high heat, add enough oil in a large saucepan to allow for deep frying.

Test the heat of the oil by adding a drop of batter; it is the correct temperature if the batter sizzles and floats to the surface.

Using 2 wooden spoons, drop the portions of dough into the hot oil. Use a ladle to roughly shape the dough into balls.

Cook for 3-3.5 minutes on one side or until a deep golden-brown colour. Flip the doughnuts over and cook for a further 2-2.5 minutes. Remove and place on a plate lined with kitchen paper. Leave to cool.

Meanwhile fill a small saucepan with water and bring to a simmer. Place a heatproof bowl on top. Add the chocolate and heat until melted and glossy.

Remove from the heat and stir in the butter, almond milk and maple syrup.

Spoon the chocolate mixture over the doughnuts. Sprinkle over the chopped pistachios and set aside to set.

For the maple fat cooks, drizzle over the syrup and finish with a sprinkling of pistachios.