Warm the milk without letting it boil. Pour into a bowl, add the yeast and warm water and whisk together. Leave for 15 minutes until frothy.

Sift the flour, mixed spice and salt into a large bowl. Add the sugar and mix. Make a well in the centre.

Pour the frothy yeast mixture into the well along with the softened butter, beaten eggs and orange zest. Mix until a soft, sticky dough forms.

Turn out onto a lightly floured surface and knead vigorously for 20 minutes until smooth and elastic — or use a stand mixer with a dough hook for 10 minutes. Form into a ball, place in a lightly oiled bowl, cover and leave to rise for 1–1.5 hours until doubled in size.

Turn the dough out onto a floured surface and knock it back. Divide into 4 pieces, roll each into a sausage and cut each into 6 equal pieces — 24 pieces total. Roll each into a smooth ball. Place on a lined baking tray with space between each and leave to prove for 1 hour until doubled again.

Use a chopstick or finger to press a hole through the centre of each doughnut.

Pour Wilson's Foods Grapeseed Oil or Canola & Olive Oil Blend into a deep saucepan to a depth of 8cm and heat to 160°C. Fry the doughnuts in batches of 3–4 for 2–3 minutes per side until deep golden brown. Drain on a wire rack.

While still warm, roll in caster sugar or dip in glaze or melted chocolate. Scatter with freeze-dried berries if using. Serve immediately.