sugar and spice doughnut

Sugar and spice doughnut bites – perfect for Bonfire Night

Bonfire night has to be one of our favourite nights of the year. With the early darkness, falling leaves, and smell of cordite in the air, there is a sense of excitement that never fails to delight. It is celebrations like these that often form our earliest food memories, and create traditions that we pass along the line.

A night of cosy cooking, with sausages, toffee apples and ginger cake, Bonfire Night is all about the comforts of hearth and home. This year, we are adding a new food – these fantastic sugar and spice doughnut bites. Perfect for passing around, warm from the bag, these are bound to create long lasting memories and new traditions.

The only tricky bit about making doughnuts is getting a reliable recipe and we have done that for you. It creates a very soft light dough, with not too much sugar. You need to leave time for two lots of proving, which may take longer than usual in the colder weather. Other than that, this is a really straightforward recipe; you don’t even need to knead.

Recipe for sugar and spice doughnut bites

Makes about 36 generously bite sized doughnuts

350g strong bread flour

1 7g sachet easy yeast

4 tbsp caster sugar

Pinch salt

250ml milk, slightly warmed

2 egg yolks

60g melted butter

1 tsp orange zest

1 tsp cinnamon

Oil, for frying

  1. Mix the flour, salt, yeast, and 1 tbsp of the sugar.
  2. Add the butter, milk, and egg yolks.
  3. Stir to bring together as a very sticky dough.
  4. Cover and leave in a warm place until double in size. At least 45 minutes.
  5. Meanwhile mix the remaining sugar with the orange zest and the cinnamon.
  6. Flour your hands, and sprinkle a little on top of the risen dough. Pull the dough away from the sides of the bowl, and then the bottom.
  7. Tip the dough onto a floured surface. A silicone mat is ideal.
  8. Press the dough out to about 1cm thick.
  9. Cut out into 1-inch rounds, repeating until all the dough is used.
  10. Cover, and leave to rise to double again. At least 30 minutes. Try to give the dough the full rise. It will cook and expand in the oil, but you will get a better structure if they rise first.
  11. Heat oil in a deep pan, and fry the doughnuts on each side for several minutes. You want to give them as long as they can take without becoming overly browned.
  12. As the first ones are ready to come out, put new ones in the oil but do not crowd the pan. As the oil gets hotter, you can add more dough to keep the temperature down.
  13. Cook all the dough and drain on kitchen roll as they come out.
  14. Once the doughnuts are all cooked, and still warm, toss in the prepared sugar.
  15. Eat the same day. They are best slightly warm, well on the way to cooling.