Brioche dough for doughnuts

Dissolve the yeast in warm milk, it’ll become creamy in about 10 minutes.

Mix flour, sugar, and salt together, make a well and add yeast mixture and softened butter. Or use a mixer.

Roll it out on a lightly floured surface and pop it into a large oiled bowl, cover with cling wrap and let it proof to twice its size. Proofing takes about an hour, if it’s a lovely sunny day, take advantage of the sun and leave it outside.

Knock it back, that means punch it down and for a round ball of dough again. Pop back into the bowl and cover with cling wrap and let it proof again to twice its size.

To fry them doughnuts:

Make golf ball sized balls of dough.

Heat oil on a medium to low temperature on the stove. The oil level needs to be the same as the thickness of the golf ball.

Use small pieces of dough to test, there needs to be a small streams of baby bubbles fizzing their way around the dough and up. Adjust the heat so these bubbles need to small and constantly moving.

Pop them in one at a time, or you’ll reduce the heat of the oil.

Fry till golden brown. Add toppings.

Reprinted with the permission of Butterfingers. To see more click here.

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