Halve the iced ring doughnuts through the equator using a small, serrated knife, so you end up with two thinner doughnuts. Set aside.

Whisk the milk, eggs, cinnamon, nutmeg, ginger, orange zest and sugar together in a wide, shallow dish. Melt half the butter in a non-stick frying pan over a low heat.

Briefly dip half the doughnut halves into the milk mixture, flipping over once and shaking off any excess, then fry cut-side down for 3 mins until golden and caramelised. Flip over and fry for 1-2 mins more (this side doesn’t need to fry as long, as the sugared topping will brown more quickly). Repeat with the remaining doughnut halves.

Top with your choice of maple syrup, jam, or chocolate spread and chopped nuts, then dust with icing sugar if you like. Serve warm.