Brioche doughnuts

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.