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A delicious light, sugared doughnut with a pumpkin and spice cheesecake filling
Preparation Time: 1 hour + 2-3 hours proving + 30 minutes cooling
Cooking Time: 30 minutes
• Stir the pumpkin spice mix together in a small bowl.
• To make the dough, put the flour in the bowl of a stand mixer, add the sugar and yeast to one side, and the salt and pumpkin spice to another. Mix briefly with the dough hook, then make a well in the middle and add the warm milk. Knead on a medium speed for 2-3 minutes until you form a rough dough.
• Add the eggs, one at a time, with the motor still running. Add the next one once the last has been incorporated.
• Add the cubes of butter and keep mixing until the dough looks soft, smooth and shiny. Cover and leave to rise for 1-2 hours in a warm place until doubled in size.
• Lightly knock back the dough in the bowl, then cut into 15 equal pieces on a lightly floured work surface. Roll the dough into neat balls, transfer to a parchment lined tray, cover and leave to prove for 40 minutes to an hour, until doubled in size again.
• Heat the oil in a heavy-based deep saucepan, that’s no more than half full, over a medium high heat until you reach 170C on a cook’s thermometer, or when you drop in a cube of bread, it turns golden brown in around 35 seconds. Alternatively, use a deep fryer and set the temperature.
• While the oil is heating, tip the spiced sugar ingredients onto a plate and mix well. Line a large tray or board with kitchen paper.
• Working in batches, lower 2-3 doughnuts into the hot oil with a slotted spoon. As they cook, they will expand and start to float. After 3-4 minutes check the colour on the bottom of the doughnuts, they should be a lovely golden brown. Carefully flip the doughnuts and cook the other side for 3-4 minutes until golden brown, too. You want to make sure they are cooked through to the middle, you can cool and check one to make sure on your timings and oil temperature.
• Once cooked, carefully lift the doughnuts from the oil and drain on the kitchen paper for a few minutes to remove any excess oil.
• Check the temperature of the oil, and make sure it’s back up to 170C before adding the next batch of doughnuts.
• Lift the warm, drained doughnuts to the spiced sugar and toss to coat. Cool completely on a wire rack while you cook, drain and sugar-dredge the remaining doughnuts.
• Beat the filling ingredients together in a bowl with a wooden spoon until uniform in colour and thickened. Transfer to the piping bag with a nozzle, and chill to firm up for 30 minutes while the doughnuts cool.
• Using a skewer or a small knife, make a hole in the sides of the doughnuts. Insert the nozzle into the middle of the doughnuts and add some of the pumpkin filling. Serve straight away. Best eaten the same day.
Tip: You can make doughnuts without a mixer, but it is messy and takes some time to knead and develop a silky-smooth dough.
Sunflower or vegetable oil (for frying) 1 litre
Pumpkin spice mix
Ground cinnamon 2 tsp
Ground cloves 1/2 tsp
Ground nutmeg 1/2 tsp
Ground ginger 2 tsp
Marriage’s Organic Strong White Bread Flour 500g, plus more for dusting
Caster sugar 50g
Fast action yeast 7g sachet
Fine sea salt 1/2 tsp
Pumpkin spice mix 2 tsp
Whole milk (warm) 150ml
Eggs (medium) 4
Unsalted butter (soft and cubed) 100g
Soft cheese 180g
Vanilla bean paste 1 tsp
Pumpkin puree (tinned or homemade) 50g
Icing sugar 50g
Pumpkin spice mix (above) 1 tsp
caster sugar 100g
pumpkin spice 2½ tsp
You’ll also need
Stand mixer with dough hook (you could do this by hand too)
Shower cap or tea towel
Large tray or board
Piping bag with a round or jam nozzle