In a small jug, mix together the yeast and warm water and set aside for 2-3 minutes.

In a bowl of freestanding mixer fitted with the hook attachment, mix together the flour, 25 grams of golden caster sugar, salt, and mixed spice or pumpkin spice. Add the yeast and water mixture, and mix on low speed for one minute.

Add one egg and increase the speed to medium. Continue to mix until combined, about 5 minutes.

With the mixer running on medium speed, add the butter about ⅓ at a time. Once incorporated, increase the speed to high and mix for 5 more minutes until you have smooth dough.

Shape the dough into a small ball, return to the bowl, cover with a clean tea towel or clingfilm, and leave in a warm place until doubled in size, about one hour.

Once risen, remove the dough from the bowl onto a lightly floured surface and knead gently. Divide the dough into 6 equal pieces and roll each into a tight ball, placing them on a lightly floured baking sheet.

Using kitchen scissors, snip into each ball about 6-8 times around the edge. Cover with oiled clingfilm or damp tea towel and leave to rise for 45 minutes.

Prepare the pumpkin spice filling by placing all the ingredients into a medium bowl and whisking with a handheld electric mixer until smooth and creamy. Transfer into a piping bag and keep in the fridge until needed.

Half-fill a medium, heavy-based pan with oil and heat to 160 degrees Celsius. Line a large plate with paper kitchen towel and prepare a bowl with caster sugar and ground cinnamon.

Push the centre of each doughnut down to create a deep indentation. When the oil is ready, lift the doughnuts off the tray using a palette knife and gently place them into the oil. Cook in batches of 2 for 2 minutes on each side until golden brown.

Use a slotted spoon to lift the doughnuts onto the plate with kitchen paper. Monitor the oil temperature, adjusting heat if necessary.

Once cool enough to handle (about 5 minutes), roll the doughnuts in cinnamon sugar, poke a hole in each, and fill with the pumpkin spice filling using the piping bag. Place a cinnamon stick on top of each doughnut.