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 a minute.

Add one egg and increase the speed to medium. Continue to mix the ingredients until they come together, about 5 minutes.

With the mixer running on medium speed, start adding the butter, about ⅓ at a time. Once all the butter has been incorporated, increase the speed to high and mix for 5 more minutes, until you have smooth, shiny and stretchy dough.

Shape the dough into a small ball and return to the bowl. Cover and leave in a warm place until double in size, about an hour.

Once the dough has risen, remove it from the bowl onto a lightly floured surface. Knead gently to knock it back. Divide the dough into 6 equal pieces.

Roll each piece into a tight ball and place each ball on a lightly floured baking sheet. Snip into each ball about 6-8 times around the edge.

Cover the dough balls and leave them to rise for 45 minutes.

Meanwhile, prepare the pumpkin spice filling by whisking all filling ingredients until smooth and creamy. Transfer into a piping bag and keep in the fridge until needed.

Half-fill a medium pan with oil and bring to 160 degrees Celsius over medium heat.

Once the oil is ready, lift the doughnuts off the tray and gently place into the pan. Cook doughnuts in batches of 2 for 2 minutes on each side until golden brown. Use a slotted spoon to lift the doughnuts onto a plate lined with paper kitchen towel.

Once the doughnuts are cool enough to handle, roll them in cinnamon sugar. Poke a hole in the bottom or side of each doughnut and fill with the pumpkin spice filling. Place a cinnamon stick on top of each doughnut.