Pumpkin Brioche 

Yield: 18 Donuts


  • 250ml Milk
  • 10g Dried Yeast
  • 75g Sugar
  • 2 Eggs (room temperature)
  • 700g Plain flour
  • 1tsp Salt
  • 180g Jap Pumpkin (Mashed)
  • 75g Butter  


  1. Boil pumpkin until just cooked through- leave to drain in a colander for 30 minutes, then mash.
  2. Meanwhile heat the milk in a saucepan until lukewarm. Add the sugar and yeast. Let the mix sit until yeast begins to foam (this means the yeast has started activation).
  3. Place all dry ingredients, eggs, yeast mix and mashed pumpkin into a mixing bowl with a fitted dough hook attachment.
  4. Mix on speed one until combined. Increase to moderate speed for 5 minutes/ until the gluten has developed (This can be checked by removing a small piece of dough from the mix and gently stretching it between your fingers to see the elasticity- the dough should be paper thin and almost see through without tearing). If not, continue mixing for 5 more minutes. 
  5. Lastly, chop the cold butter into small pieces and gradually add on low speed to the mix. Mix until the butter is incorporated.
  6. Rest the dough for 30 minutes on the bench (covered with a damp cloth), then cover in clingfilm and refrigerate for 1 hour. 
  7. Turn the fryer on 170°C. Scale each donut at 75g, knead into a round sphere, using the bench and inside of your hand. Place on a floured tray, making sure the join of your donut is facing down on your tray. Repeat process.
  8. Prove donuts in a warm dry area until the dough has proved ¾ in size.    (For ring donuts: slightly flatten and cut a hole in the middle of the donut using the back of a piping nozzle).
  9. Fry the donuts (bottom side of the donut in the oil first), drain on paper towel.
  10. Combine cinnamon and sugar together, toss the donuts into the sugar once fried. 



-Iced Donut with spiced glaze, decorated with dried rose petals and pepita seeds

-Filled Donut, with Crème Mousseline




Gingerbread Biscuits  


  • 130g Butter 
  • 100g Brown Sugar
  • 1 Egg Yolk
  • 400g Plain Flour
  • 1tsp Bicarbonate of soda
  • 3tsp Ground Ginger
  • ¼tsp Ground Cinnamon
  • 135ml Golden Syrup


  1. Preheat oven to 180°C.
  2. Place the butter, sugar and egg yolk in a mixing bowl with a fitted beater attachment- beat until the mix forms a smooth paste.
  3. Scrape down the bowl, add all of the dry ingredients and the golden syrup. Mix until a soft dough is formed (Do not over mix- as your biscuit dough when baked will become crumbly).
  4. Flour your bench- roll out a portion of the dough with a floured rolling pin (Doug should be 3mm thick to ensure a yummy biscuit).
  5. Cut out your desired shape and place onto a tray lined with baking paper. 
  6. Bake in the oven for 8 minutes or until lightly browned on the edges of the biscuit.
  7. Cool the biscuits on the trays (or eat them all before they are cooled!)