These spiced doughnuts are delicious as is, or with your favourite sweet spread – we're thinking a Nutella variation – and perfect for Easter celebrations.
- 1 tbsp treacle
- 3 stem ginger balls, finely grated
- 325 g strong white bread flour, plus extra for shaping
- 1 tsp ground ginger
- 1 tsp mixed spice
- 25 g dark brown muscovado sugar
- 25 g golden caster sugar
- ½ tsp salt
- 7 g sachet fast-action yeast
- 25 g butter, softened
- 200 g dulce de leche
- ½ tsp mixed spice
- 100 g golden caster sugar
- 75 g unsalted butter
- 2 tbsp stem ginger syrup from the jar
- Boil the kettle and fill a jug with 200ml of boiling water. Add the treacle and grated ginger. Mix together to melt the treacle, then leave until just warm, not boiling.
- Put the flour, ground ginger, mixed spice, the brown sugar, caster sugar, salt and yeast in the bowl of a stand mixer fitted with a dough hook. Pour in the gingery warm water and mix on a low speed for 5 minutes until smooth and elastic.
- With the mixer still running, add the butter knob by knob – don’t add another until the previous one has disappeared. Keep going until all the butter is incorporated with no visible streaks. Keep kneading for another 4 minutes until super silky and smooth. Cover the bowl with greased plastic wrap and leave somewhere warm to double in size – it’s a sweet dough so it’ll take at least a couple of hours.
- When the dough is ready, punch it a few times to knock it back, then roll and shape into 9 balls – use a little flour to stop it sticking if you need to. Spread on an oiled baking tray with room for growing, cover with more greased plastic wrap and leave to rise again until puffy and doubled in size.
- To bake, heat the oven to 190C/170C fan. Cook for 10-12 minutes until they have a pale crust (they should still feel a little heavy). Mix the mixed spice and caster sugar, and melt the butter and ginger syrup together in a frying pan. Roll each doughnut in the melted butter before rolling in the sugar. Allow to cool completely before filling.
- Spoon the dulce de leche into a piping bag fitted with a ½ - ¾ cm nozzle. Poke a hole in the side of each doughnut with a wooden spoon handle and pipe in some dulce de leche – the doughnut should feel heavier – then you know you’ll have them filled.
If you would rather, swap dulce de leche for Nutella or other preferred sweet spread.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||6.7 g|
|Total carbohydrates||61.6 g|
|- Sugars||34.2 g|
|Dietary fibre||1.0 g|