Makes 23 at 80g
750g strong flour
90g caster sugar
225ml water, warm
192g soft butter, room temp
3 tsp mixed spice
2.5 tsp cinnamon
2 tsp ginger
3 tsp vanilla essence
50g mixed peel
2 orange zests
Caster sugar, for rolling
Icing sugar and milk, for cross on top
400g apricot jam
150g orange marmalade
Combine all dry ingredients in a mixing bowl.
Add the eggs, vanilla and water and use the dough hook to mix to a dough.
Add the soft butter (at room temp.) a little at a time to the dough while mixing, until it’s all incorporated.
Keep mixing until the dough is smooth and shiny (approx. 10 mins).
Add the orange zest, mixed peel, currants, and raisins and mix until well dispersed.
Leave the dough to prove in a warm area, in a grease sprayed container and wrap with cling film or in the fridge overnight.
Once doubled in size, tip out and cut and weigh into 80g pieces. Roll into balls and place on parchment paper. Leave space between the doughnuts as they will grow.
Spray the tops lightly with grease spray and cover gently with cling film. Leave somewhere warm to prove or in the proving oven for 16 mins at 32 degrees, medium humidity.
When they are ready for frying, they will be light and fluffy and a lot bigger. The fryer should be at 175’C. Fry each side until caramel brown (3/4 mins). Then leave to cool on a jay cloth – this soaks up the extra oil.
Once cool, mix the two jams together and place in a piping bag. Make a small hole in the doughnuts side and pipe a little jam in.
Then cover the doughnuts in caster sugar.
Make an icing with icing sugar and a little milk.
Pipe a cross over the top of the sugared doughnuts and leave to set.