![Orange brioche doughnuts with butterscotch sauce A white oval dish filled with sugar-coated doughnuts and a pot of sauce on a wooden table](https://images.immediate.co.uk/production/volatile/sites/2/2022/05/Orange-brioche-doughnuts-with-butterscotch-sauce-01a7c17.jpg?quality=90&resize=556,505)
Brioche doughnuts
- Preparation and cooking time
- Total time
- + overnight proving
- A little effort
- Serves 8
Ingredients
- 7g dried fast-action yeast
- 250g strong white flour
- 80g plain flour
- 30g caster sugar
- 8g sea salt flakes
- 1 orange, zested
- 15ml whole milk
- 25ml orange juice
- 3 eggs
- 125g unsalted butter, softened
- vegetable oil, for deep-frying
- granulated sugar, for the doughnuts
BUTTERSCOTCH SAUCE
- 300g caster sugar
- 350ml double cream
Method
- 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.