The fantastic five

No one needs to miss out with these dairy-free delights from Australian chef, Shannon Martinez of Smith & Deli. These cinnamon-dusted doughnuts will keep everyone happy.

2. The Sephardi fritters:

Leah Koenig’s bimuelos are the rustic-looking, Sephardi equivalent to doughnuts. Coated in cinnamon and cardamom, they are a real flavour of the Middle East and so small you can definitely manage more than one.

3. The doughnut bake:

If you reach peak frying at any point in during the eight days — yes, it can happen — then this gorgeous, giant baked doughnut, slathered in chocolate and showered in multicoloured sprinkles from Fabienne-Viner Luzzato is for you.

4. Go-to gluten free nut:

Lisa Roukin has a huge catalogue of gorgeous gluten free options including these fabulous baked ‘nuts slathered in indulgent caramel sauce.

5. Festive mash up:

With chestnuts on sale everywhere at this time of year, Silvia Nacamulli’s glamorous chestnut sufganyot are the ultimate mash up. Indulgent chestnut ganache will have your guests swooning with delight.

There are plenty more recipes here