How To Make Christmas Mince Pie Doughnuts

There’s something wonderfully mischievous about taking a classic Christmas flavour and turning it into something completely unexpected. These soft, warm mince pie doughnuts combine the cosy nostalgia of traditional mince pies with the indulgence of a freshly fried doughnut — the perfect addition to your Christmas baking line‑up.

Ingredients

For the doughnuts

450g strong white bread flour
60g caster sugar
1 tsp mixed spice
1 tsp ground cinnamon
1 tsp fine salt
2 tsp fast‑action yeast
200ml warm whole milk
2 large eggs
60g softened butter
Neutral oil for frying (sunflower or vegetable)

For the filling

300g good‑quality mincemeat
Zest of 1 orange

For the finish

Icing sugar, for dusting
Optional: cinnamon sugar for rolling

Method

Start by making the dough. Add the flour, sugar, mixed spice, cinnamon, salt and yeast to a large bowl. Warm the milk until just lukewarm, then whisk in the eggs. Pour the wet ingredients into the dry and mix until a rough dough forms. Add the softened butter and knead until smooth, elastic and slightly glossy. The dough should feel soft but not sticky.

Cover the bowl and leave it somewhere warm until doubled in size. Once risen, turn the dough out onto a lightly floured surface and divide into even pieces. Roll each one into a smooth ball and place onto a lined tray. Cover again and allow to rise until puffy.

While the dough proves, stir the orange zest through the mincemeat so it’s ready to pipe later. A piping set with fine nozzles makes filling much easier.

Heat your oil in a deep, heavy pan. A digital kitchen thermometer helps keep the temperature steady at around 170°C, which gives you an even golden finish. Fry the doughnuts in small batches, turning once, until deep golden and cooked through. Lift onto kitchen paper to drain.

When cool enough to handle, use a small knife to make a slit in each doughnut and pipe in the orange‑zested mincemeat. Dust generously with icing sugar or roll in cinnamon sugar for a sweeter finish.

Serve warm with a mug of something festive and enjoy the perfect blend of doughnut indulgence and classic Christmas flavour. They sit beautifully alongside other treats in our Christmas desserts collection and make a fun twist on the flavours found in our mince pies hub.

Tips & Variations

Add a splash of brandy or spiced rum to the mincemeat for a grown‑up version.
Bake instead of frying using a non‑stick doughnut tray — they won’t be as fluffy, but still delicious.
Top with a tiny pastry star for a mince‑pie‑inspired finish.