Mince Pie Doughnuts

This season's must-try! Our mince pie doughnuts with double citrus mincemeat and brandy butter.

Part One

210ml water
15g fresh yeast (or dried yeast sachet)
225g plain flour

Part Two

15g fresh yeast (or 1 dried yeast sachet)
2 tbsp milk (room temperature)
500g plain flour
45g sugar
1 ½ tsp salt
8 egg yolks
45g unsalted butter (melted & cooled)
1lt cooking oil

To make the stuffing:

1 jar mincemeat (411g)
500ml orange juice
100g mixed citrus peel
1 cinnamon stick
3 Cloves


Doughnut Part 1

Dissolve yeast into room temperature water, mix in the flour, cover and let it prove (about an hour in warm place).

Doughnut Part 2

Dissolve yeast into milk. Mix dry ingredients in kitchen aid using hook, add milk, egg yolks and butter.

Mix low speed until dough separates from the bowl (around 4 minutes). Cover and allow to prove – double in size.

Divide the dough into 50g Roll into balls cover and allow to prove until doubled in size.

Heat the oil to 180c in a heavy based pan or a deep fat fryer, if you are using a pan, be careful that the pan isn’t filled over half way.

Fry the doughnuts, 3-4 at a time, for approximately two and half minutes on each side, you are looking for a golden colour.

To make the stuffing

In a pan add the orange juice, cinnamon and cloves. Reduce by half, remove the spices, fold in the mincemeat and mixed peel, warm and keep to one side. For an extra kick add a dash of grand Marnier.


Brasserie Restaurant Cambridge | Parker's Tavern Cambridge Parker's Tavern is a British brasserie restaurant led by Chef Tristan Welch.