Brioche doughnuts
You can find these zesty orange doughnuts on the menu at Riding House Café in London – they come slathered in homemade butterscotch sauce. We asked the team to share their recipe so you can give them a go at home
- Total:
- Serves: 8 persons
Ingredients
- 7g dried fast-action yeast
- 250g strong white flour
- 80g plain flour
- 30g caster sugar
- 8g sea salt flakes
- 1orange, zested
- 15ml whole milk
- 25ml orange juice
- 3eggs
- 125g unsalted butter, softened
- vegetable oil, for deep-frying
- granulated sugar, for the doughnuts
- 300g caster sugar
- 350ml double cream
Instructions
Step 1
Combine the yeast, flour, sugar, salt and orange zest in the bowl of an electric stand mixer fitted with a dough hook. Add the milk, juice and eggs, then mix until a dough forms.Step 2
Gradually add in the butter, a little at a time, only adding more once the previous butter is incorporated, then mix on a high speed until the dough comes away from the bowl and is smooth and glossy. Allow the dough to prove overnight in the fridge.Step 3
Divide and roll the dough into 20g balls and put on a tray lined with baking paper.Step 4
To make the butterscotch sauce, dissolve the sugar in a little water over a low heat – bring to the boil but don’t stir. When the sugar is a dark golden caramel, remove from the heat and stir in the cream. Season with a little salt.Step 5
Fill a pan no more than a third full with oil and heat to 170C or until a cube of bread browns in 40 seconds. Fry the dough balls, in batches, for 3-5 minutes or until golden brown all over. Toss in the granulated sugar and serve with the warm butterscotch sauce for dipping.