Mini Cinnamon Sugar Brioche Doughnuts


 
Fluffy miniature brioche doughnuts - an easy brioche dough is given an overnight rise, then rolled out and cut into tiny, perfect doughnuts, which are fried until golden brown, then rolled in cinnamon sugar. The perfect mouthful of fluffy doughnut, and sweet, spicy sugar. #briochedoughnut #cinnamonsugar #yeastdoughnut
Fluffy miniature brioche doughnuts - an easy brioche dough is given an overnight rise, then rolled out and cut into tiny, perfect doughnuts, which are fried until golden brown, then rolled in cinnamon sugar. The perfect mouthful of fluffy doughnut, and sweet, spicy sugar. #briochedoughnut #cinnamonsugar #yeastdoughnut
Fluffy miniature brioche doughnuts - an easy brioche dough is given an overnight rise, then rolled out and cut into tiny, perfect doughnuts, which are fried until golden brown, then rolled in cinnamon sugar. The perfect mouthful of fluffy doughnut, and sweet, spicy sugar. #briochedoughnut #cinnamonsugar #yeastdoughnut
Fluffy miniature brioche doughnuts - an easy brioche dough is given an overnight rise, then rolled out and cut into tiny, perfect doughnuts, which are fried until golden brown, then rolled in cinnamon sugar. The perfect mouthful of fluffy doughnut, and sweet, spicy sugar. #briochedoughnut #cinnamonsugar #yeastdoughnut
Fluffy miniature brioche doughnuts - an easy brioche dough is given an overnight rise, then rolled out and cut into tiny, perfect doughnuts, which are fried until golden brown, then rolled in cinnamon sugar. The perfect mouthful of fluffy doughnut, and sweet, spicy sugar. #briochedoughnut #cinnamonsugar #yeastdoughnut
Fluffy miniature brioche doughnuts - an easy brioche dough is given an overnight rise, then rolled out and cut into tiny, perfect doughnuts, which are fried until golden brown, then rolled in cinnamon sugar. The perfect mouthful of fluffy doughnut, and sweet, spicy sugar. #briochedoughnut #cinnamonsugar #yeastdoughnut
Fluffy miniature brioche doughnuts - an easy brioche dough is given an overnight rise, then rolled out and cut into tiny, perfect doughnuts, which are fried until golden brown, then rolled in cinnamon sugar. The perfect mouthful of fluffy doughnut, and sweet, spicy sugar. #briochedoughnut #cinnamonsugar #yeastdoughnut
Fluffy miniature brioche doughnuts - an easy brioche dough is given an overnight rise, then rolled out and cut into tiny, perfect doughnuts, which are fried until golden brown, then rolled in cinnamon sugar. The perfect mouthful of fluffy doughnut, and sweet, spicy sugar. #briochedoughnut #cinnamonsugar #yeastdoughnut

Hi! Happy Sunday! Things have been same old same old round here, buuuuut I just got a deep fryer a few weeks ago, so I have been on a mission to fry alllll of the things! I love making doughnuts, and have been tossing up with the idea of getting one for a while now, and I finally bit the bullet and ordered one, and it has been a GAME CHANGER. I got a pretty small one (NYC life), but I love how evenly it holds the temperature, meaning I don’t have to fuss lots with measuring each time, and it has a nice little basket, which fulfills my childhood dream of working in a fish and chip shop! Until now I have been using a cast iron dutch oven and a thermometer, which also works super well, so whatever you have, use it! It’s worth it for doughnuts.

As part of my quest to fry all of the things (there’s an epic cruller recipe coming your way next week too), I figured it was about time I finally posted a mini version of my fave doughnut recipe! I have been meaning to make these for a while now, and then recently the lovely Sarah posted some on Instagram, and I haven’t been able to stop thinking about them since, so here we are! I grew up with mini doughnuts as a treat - Mum sometimes used to bring them home from the supermarket, and we would heat them until they were semi-nuclear, then have them as an after school snack. I stuck with the classic cinnamon sugar coating, although you could toss these in anything that you like!

This is literally my regular brioche recipe (that I use in about every third post, she’s a versatile wee thing), but made into little doughnuts. That’s it! They are yum. I’m a big fan of cinnamon sugar, and so these are a great way to get that ideal cinnamon sugar : doughnut ratio. You should make them.

A few wee tips:

  • Chilled dough is easiest to work with and cut out, so I recommend giving these an overnight rise in the fridge if you can. Alternatively you could roll it out, place it on a sheet pan (you may need to divide it in two), cover with plastic wrap, and pop in the freezer for 15-20 minutes to help firm up.

  • If you choose not to do the overnight rise, I would recommend popping the cut out doughnuts on small squares of parchment paper, so that you can avoid touching the dough when transferring to the fryer or pot, which may leave little dents. You just stick the whole thing, paper and all, into the pot, then remove the paper with tongs! I find this a bit labour intensive so I often skip it, but if you are worried about mis-shapen doughnuts, you might want to include this step!

  • You will need a thermometer for frying. I like using a dutch oven too because they retain heat well. Check the temperature of the oil before each batch - too hot and the insides don’t cook in time, and too cool and the doughnuts soak up oil.

  • I love these heavy on the cinnamon, so dial it back a bit if you don’t!

 

 

Mini Cinnamon Sugar Brioche Doughnuts

- Makes about 40 doughnuts -

Doughnut dough
1 envelope (2 1/4 tsp) active dry yeast
250g (1 cup) whole milk, lukewarm
4 Tbsp (50g) sugar
565g (3 3/4 cups) all-purpose flour
1 tsp salt
2 eggs, at room temperature
1 tsp vanilla bean paste
90g (6 tbsp) unsalted butter, at room temperature

Neutral oil for frying

Cinnamon Sugar
200g granulated sugar
3 Tbsp cinnamon (reduce this slightly if you don’t like strong cinnamon flavour)
1/4 tsp vanilla powder (optional)

 

- PROCESS -

DOUGHNUTS

In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth.

Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth.

Transfer to an oiled bowl, and cover tightly with plastic wrap. Place overnight in the fridge to rise (see notes)

Line two sheet pans with parchment paper. Turn the dough out onto a well floured surface. Roll until it is 1/2” thickness.

Using a 1 3/4” round cutter, cut out circles of dough. Using a very small round cutter or a milkshake straw (I used a metal bubble tea straw), cut a circle out of the middle of each round of dough. Place onto the lined sheet pan. Repeat until you have cut out all of the dough - scraps can be pressed together and re-rolled. I like to use the scrap ones for the first test fry, as they sometimes turn out a little wonky.

Lightly cover the cut-out doughnuts with plastic wrap, and leave to rise for 45-50 minutes, until puffy. When you poke them lightly with your finger, it should leave a small indentation that springs back.

In the last 15-20 minutes of the doughnuts proofing, heat neutral oil to 350°f / 180°c in a large heavy-bottomed pot (cast iron works great). Place a wire rack over a baking sheet lined with parchment paper. Combine all the ingredients for the cinnamon sugar in a medium bowl.

Once the oil has come to temperature, test it with a few scraps of dough, or your doughnuts you cut from the re-rolled dough. Gently lower the doughnuts, up to six at a time (depending on the size of your pot), into the hot oil. Cook , flipping every 30 seconds, for 3-4 minutes, until golden brown. Remove from the oil using a slotted spoon and place on a cooling rack. Allow to cool for 30 seconds before tossing in the sugar. Repeat the process with the rest of the doughnuts.

Best eaten the day that they are made, but leftovers can be stored in an airtight container and briefly reheated in the microwave before eating.

Fluffy miniature brioche doughnuts - an easy brioche dough is given an overnight rise, then rolled out and cut into tiny, perfect doughnuts, which are fried until golden brown, then rolled in cinnamon sugar. The perfect mouthful of fluffy doughnut, and sweet, spicy sugar. #briochedoughnut #cinnamonsugar #yeastdoughnut

Dark Chocolate, Tahini, and Halva Brioche Babka


 
Dark Chocolate, Tahini, and Halva Brioche Babka. Fluffy brioche dough is spread with a dark chocolate tahini filling and sprinkled with halva, then rolled up and turned into the most perfect twisty bread. Perfect for a delicious breakfast or a snack with a coffee. #babka #brioche #tahini #halva
Dark Chocolate, Tahini, and Halva Brioche Babka. Fluffy brioche dough is spread with a dark chocolate tahini filling and sprinkled with halva, then rolled up and turned into the most perfect twisty bread. Perfect for a delicious breakfast or a snack with a coffee. #babka #brioche #tahini #halva
Dark Chocolate, Tahini, and Halva Brioche Babka. Fluffy brioche dough is spread with a dark chocolate tahini filling and sprinkled with halva, then rolled up and turned into the most perfect twisty bread. Perfect for a delicious breakfast or a snack with a coffee. #babka #brioche #tahini #halva
Dark Chocolate, Tahini, and Halva Brioche Babka. Fluffy brioche dough is spread with a dark chocolate tahini filling and sprinkled with halva, then rolled up and turned into the most perfect twisty bread. Perfect for a delicious breakfast or a snack with a coffee. #babka #brioche #tahini #halva
Dark Chocolate, Tahini, and Halva Brioche Babka. Fluffy brioche dough is spread with a dark chocolate tahini filling and sprinkled with halva, then rolled up and turned into the most perfect twisty bread. Perfect for a delicious breakfast or a snack with a coffee. #babka #brioche #tahini #halva

Whoopsies - I was just flicking through my drafts and realised that I never shared this with you! Here it is - a Dark Chocolate, Tahini, and Halva Brioche Babka, which was a product of a recent (ish) baking day with my friend Rachel! We made this babka, and these sesame buns, which both have the same filling, but a slightly different dough base and technique.

This particular babka is filled with a dark chocolate and tahini mixture, which is super simple to put together - you essentially just melt it all together, and leave it to sit for a bit. We also filled it with some sea salt halva from Rachel’s amazing wee store in Chelsea Market here in NYC (they ship too if you are outside of the city, get on it!). She has the best tahini and halva I have ever tasted - if you haven’t had halva before it is essentially like a tahini candy. It is sweet, crumbly, and slightly savoury from the tahini. It holds up well in baking, and was insanely delicious rolled up in this babka. It perfectly offset the dark chocolate tahini filing, which isn’t super sweet.

This recipe makes two loaves, but the good news is that they freeze super well, and make insanely good french toast and bread pudding. I often have a loaf of babka stashed in my freezer for when the need strikes - I love it just toasted and served with butter alongside a coffee or as a sneaky delicious breakfast. Just make sure you wrap it tightly in plastic or foil before you freeze.

A few wee tips:

  • Ideally the tahini chocolate filling needs a little bit of time to rest and cool - either overnight, or a few hours. It won’t go super solid like nutella, but it will thicken a little as it sits!

  • You may have a little filling leftover, but it is great served with the babka, on toast, or drizzled over a banana.

  • If I know I am making something ahead of time, I like to do the first rise overnight. Just make the bread dough, shape into a ball, and place into a large bowl (I usually just reuse my mixer bowl), and leave it in the fridge overnight. Then in the morning the dough is risen and will be super easy to work with! I find if I rise overnight I can skip the chilling step once the dough is rolled out.

 

 

Dark Chocolate, Tahini, and Halva Brioche Babka

- Makes two loaves -

Brioche Dough
1 envelope (2 1/4 tsp) active dry yeast
200g (3/4 cup plus 1 Tbsp) whole milk, lukewarm
4 Tbsp (50g) sugar
565g (3 3/4 cups) all-purpose flour
1 tsp salt
2 eggs, at room temperature
1 tsp vanilla bean paste
115g (8 tbsp) unsalted butter, at room temperature

Tahini Chocolate Filling
200g Bittersweet dark chocolate (I used 65%)
200g Tahini (I used Seed and Mill)
1/8 tsp salt

200g halva, crumbled (we used Seed and Mill’s sea salt dark chocolate)
Egg wash - 1 egg whisked with 1 Tbsp water

 

- PROCESS -

BREAD DOUGH

In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth. 

Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth. 

Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 - 1 1/2 hours. Alternatively, place the bowl in the fridge, and do the first rise overnight.

 

TAHINI DARK CHOCOLATE FILLING

Combine all of the filling ingredients in a heat safe bowl, and place over a pot of simmering water to create a double boiler setup. Ensure that the bowl does not touch the water. Heat, stirring occasionally with a spatula, until the chocolate has melted and the mixture has combined. Do not whisk or you could cause the tahini to seize. Transfer into a jar and allow to sit at room temperature for at least an hour, or overnight. Store at room temperature.

ASSEMBLY

Line a baking sheet with parchment paper.

Turn out the dough onto a lightly floured surface. Roll into a rectangle 16” x 24”, squaring off with a bench scraper as you roll to make sure it is as even as possible. Using an offset spatula, spread the half a cup of the filling mixture over the surface of the dough, then sprinkle with the halva.

Starting from the long side of the dough, roll up the dough into a tight spiral. Measure the length of the sausage of dough, then cut in half so it is in two sausages. Place these pieces side by side on the lined baking sheet, cover with plastic wrap, and chill for an hour. You can skip this step if you did an overnight rise.

Line two loaf pans with a parchment paper ‘sling’. Remove the chilled dough sausages from the fridge. Working with one at a time, using a sharp knife, cut the first piece in half, lengthwise, and then cross the pieces over each other, and then cross over two more times to form a twist (this video also explains well). Place into the loaf pan, tucking the ends under slightly if needed. Repeat with the second half of the dough.

Lightly cover the loaf pans in plastic wrap, and place in a warm place to rise for an hour to 90 minutes, or until the dough springs back lightly when pressed. While the loaves are proofing, preheat the oven to 350˚f / 180˚c. 

Brush the loaves lightly with egg wash. Bake for 40-45 minutes, or until the loaves are golden brown and the internal temperature registers 200˚F / 90˚c. Remove from the oven and cool completely before slicing. Store leftovers in an airtight container, or wrap tightly before freezing.

Dark Chocolate, Tahini, and Halva Brioche Babka. Fluffy brioche dough is spread with a dark chocolate tahini filling and sprinkled with halva, then rolled up and turned into the most perfect twisty bread. Perfect for a delicious breakfast or a snack with a coffee. #babka #brioche #tahini #halva

Salted Caramel and Milk Chocolate Ganache filled Brioche Doughnuts


 
Salted Caramel and Milk Chocolate Ganache filled Brioche Doughnuts - Fluffy brioche doughnuts are rolled in sugar, then filled with a silky salted caramel and milk chocolate ganache. These are the ultimate treat - the rich chocolate ganache is a total game changer. #doughnuts #briochedoughnuts
Salted Caramel and Milk Chocolate Ganache filled Brioche Doughnuts - Fluffy brioche doughnuts are rolled in sugar, then filled with a silky salted caramel and milk chocolate ganache. These are the ultimate treat - the rich chocolate ganache is a total game changer. #doughnuts #briochedoughnuts
Salted Caramel and Milk Chocolate Ganache filled Brioche Doughnuts - Fluffy brioche doughnuts are rolled in sugar, then filled with a silky salted caramel and milk chocolate ganache. These are the ultimate treat - the rich chocolate ganache is a total game changer. #doughnuts #briochedoughnuts
Salted Caramel and Milk Chocolate Ganache filled Brioche Doughnuts - Fluffy brioche doughnuts are rolled in sugar, then filled with a silky salted caramel and milk chocolate ganache. These are the ultimate treat - the rich chocolate ganache is a total game changer. #doughnuts #briochedoughnuts
Salted Caramel and Milk Chocolate Ganache filled Brioche Doughnuts - Fluffy brioche doughnuts are rolled in sugar, then filled with a silky salted caramel and milk chocolate ganache. These are the ultimate treat - the rich chocolate ganache is a total game changer. #doughnuts #briochedoughnuts
Salted Caramel and Milk Chocolate Ganache filled Brioche Doughnuts - Fluffy brioche doughnuts are rolled in sugar, then filled with a silky salted caramel and milk chocolate ganache. These are the ultimate treat - the rich chocolate ganache is a total game changer. #doughnuts #briochedoughnuts
Salted Caramel and Milk Chocolate Ganache filled Brioche Doughnuts - Fluffy brioche doughnuts are rolled in sugar, then filled with a silky salted caramel and milk chocolate ganache. These are the ultimate treat - the rich chocolate ganache is a total game changer. #doughnuts #briochedoughnuts
Salted Caramel and Milk Chocolate Ganache filled Brioche Doughnuts - Fluffy brioche doughnuts are rolled in sugar, then filled with a silky salted caramel and milk chocolate ganache. These are the ultimate treat - the rich chocolate ganache is a total game changer. #doughnuts #briochedoughnuts

Oye. It’s been a rough few days. My heart hurts for New Zealand - I am heartbroken that such a thing happened in my country, which has always seemed like such a safe haven. It’s reminded me just how important unity and acceptance is, and that we must always stand in each other’s corner. Everyone is welcome here.

Something else I was reminded about though, seeing the country rally behind a community, was how instrumental food is in bringing people together. Whenever things get a bit rough or a bit stressful, either for us or for someone I love, I always find myself turning back to food. It provides a bridge - a common ground everyone can relate to, and is a way of sharing. It can speak the words that may be too difficult to say. It really is my way of expressing love, and I know that rings true for a lot of people. There are few better ways to show you’re there for someone than through providing food.

This recipe is particularly relevant today, because Doughnuts are something that I often make to bring to others if I know they are having a hard time or are in need of some support. I took my all time favourite brioche recipe, which seems to sneak its way into so many things I make, spiked it with some vanilla bean, and shaped it into balls, which I then fried up into fluffy, crunchy, sugary brioche doughnuts. You really can’t get any better than a fresh doughnut.

I then filled them with a new to me filling - a salted caramel milk chocolate ganache. The process behind this is super clever - you make a caramel, and then pour it over chocolate and emulsify it in, the same way you would with the ganache. The result is silky and fudgy, with a creaminess from the milk chocolate and a sweetness from the caramel. It makes the perfect doughnut filling - I will definitely be using it in a bunch more things to come.

In the past I have always used a vegetable oil or canola oil to fry with, but recently I have started using Filippo Berio’s Extra Light Olive Oil. Not only is it a more healthy option, but it is great quality and has a high smoke point (410°f - 446°f), which makes it perfect for frying. It is super light in taste, so there is no need to worry about the flavour of the oil transferring to your baked goods. It is definitely my go to from now on - I really recommend giving frying in olive oil a try and see how it goes!

A few wee tips:

  • The Ganache (which is possibly my new favourite thing) needs to cool overnight in order to firm up. It can be made ahead if desired. If you have any leftover, it makes incredible salted caramel hot chocolates when you mix it with warm milk.

  • You ideally need a stick blender / emulsion blender for the ganache. It helps to emulsify the caramel, giving you a super silky finish. A stick blender is a great investment - I use mine loads for making curds and creams, and also a whole bunch for making salad dressing (It makes super quick aioli!).

  • I made the brioche dough the night before, and did the first rise overnight in the fridge, which makes the process feel a little less involved.

  • Make sure that you give the doughnuts adequate time to cool before filling, otherwise the ganache will melt.

  • It seems like a lot of oil used, but I wait for the oil to cool once I am finished frying, then just return to the bottle and use again another time. You can use it a bunch of times before you need to dispose of it! You need it to be deep enough that the doughnuts don’t touch the bottom.

  • A thermometer is super important when you are deep frying - too hot and the doughnuts won’t cook inside, and too cold and they will soak up oil and be too greasy. Make sure to test the oil between batches to make sure that it hasn’t changed too much. Frying in cast iron helps this a lot.

 

 

Salted Caramel and Milk Chocolate Ganache filled Brioche Doughnuts

- Makes about 12 -

Salted Caramel and Milk Chocolate Ganache
270g milk chocolate, chopped
540g heavy cream
1 tsp vanilla bean paste
3/4 tsp salt
35g water
240g sugar
30g light corn syrup or glucose
50g unsalted butter, at room temperature

Brioche Dough
1 envelope (2 1/4 tsp) active dry yeast
250g (1 cup) whole milk, lukewarm
4 Tbsp (50g) sugar
565g (3 3/4 cups) all-purpose flour
1 tsp salt
2 eggs, at room temperature
1 tsp vanilla bean paste
90g (6 tbsp) unsalted butter, at room temperature

For Frying
Filippo Berio Extra Light Olive Oil
150g sugar, for rolling doughnuts


 

- PROCESS -

SALTED CARAMEL MILK CHOCOLATE GANACHE

Place the chopped chocolate in a medium heat proof bowl.

In a small, heavy bottomed saucepan, place the cream, vanilla bean paste and salt, and place over low heat. You just want to warm it - not let it boil.

In a medium heavy bottomed pan, combine the water, sugar, and corn syrup. Place over medium heat. Cook, stirring or swirling the pan occasionally, until the mixture is a deep amber colour. Remove from the heat and adda third of the warmed cream mixture. Be careful as it will steam and sputter. Whisk well to combine. Add the second third, combine, then add the remaining cream, and whisk until well incorporated.

Pour a third of the the caramel cream mixture over the chopped chocolate, then cover the bowl with a lid or plate and leave to stand for 2 minutes. Mix with a stick blender to emulsify the mixture. Add the remaining caramel mixture in two additions, mixing well with the stick blender to ensure even incorporation.

Cool the mixture to 95°f / 35°c (you can either leave it at room temperature, stirring occasionally, which will take some time, or you can pop it into the fridge, stirring and checking the temperature often), then add in the butter and mix with the stick blender to emulsify. Transfer to an airtight container and leave to set overnight in the fridge.

BRIOCHE DOUGH

In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth.

Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth.

Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 - 1 1/2 hours. Alternatively the first rise can be done overnight in the fridge.

Turn the dough out onto a well floured surface. Weigh the dough, and divide into 12 equal weight portions. Roll each portion into a tight ball. Place the rolled doughnuts on a baking tray sheet with parchment paper, leaving adequate space between (you may need two baking sheets).

Leave the doughnuts to proof for a further 20 minutes. When you poke them lightly with your finger, it should leave a small indentation that springs back.

While the doughnuts are proofing, heat Filippo Berio Extra Light Olive Oil in a large heavy-bottomed pot (cast iron works great). Heat the oil to 350°f / 180°c. Place a wire rack over a baking sheet lined with parchment paper. Place the sugar in a shallow bowl.

Once the oil has come to temperature, test it with a few scraps of dough. Gently lower the doughnuts, two at a time, into the hot oil. Cook , flipping every 30 seconds, for 3-4 minutes, until golden brown. Remove from the oil using a slotted spoon and place on a cooling rack. Allow to cool for 30 seconds before tossing in the sugar. Repeat the process with the rest of the doughnuts. Once the doughnuts are totally cool, poke a hole in them using a chopstick, and widen the hole using your finger.

FILLING

Transfer the chocolate ganache to a piping bag filled with a round piping tip. Fill each doughnut with the ganache - you will feel it become heavy in your hand, and will begin to come out the top a little. Pipe a small blob of ganache on the doughnut where the filling pokes out.

Doughnuts are best served on the day that they are made.

Salted Caramel and Milk Chocolate Ganache filled Brioche Doughnuts - Fluffy brioche doughnuts are rolled in sugar, then filled with a silky salted caramel and milk chocolate ganache. These are the ultimate treat - the rich chocolate ganache is a total game changer. #doughnuts #briochedoughnuts

Thank you so much to Filippo Berio for sponsoring this post! All opinions are my own.