Banoffee Doughnuts - Brioche Doughnuts with Banana Salted Caramel Ganache and Honeycomb


 
Banoffee Doughnuts - Brioche Doughnuts with Banana Salted Caramel Ganache and Honeycomb #banoffee #doughnuts #briochedoughnuts
Banoffee Doughnuts - Brioche Doughnuts with Banana Salted Caramel Ganache and Honeycomb #banoffee #doughnuts #briochedoughnuts
Banoffee Doughnuts - Brioche Doughnuts with Banana Salted Caramel Ganache and Honeycomb #banoffee #doughnuts #briochedoughnuts
Banoffee Doughnuts - Brioche Doughnuts with Banana Salted Caramel Ganache and Honeycomb #banoffee #doughnuts #briochedoughnuts
Banoffee Doughnuts - Brioche Doughnuts with Banana Salted Caramel Ganache and Honeycomb #banoffee #doughnuts #briochedoughnuts
Banoffee Doughnuts - Brioche Doughnuts with Banana Salted Caramel Ganache and Honeycomb #banoffee #doughnuts #briochedoughnuts

Hi! Happy happy Friday! Just popping by with a quick doughnut recipe which I made earlier this week - a take on a banoffee pie, but as a doughnut. Banoffee pie gets its name from “banana toffee” - it was my favourite thing to make when I was younger using a can of caramel condensed milk and some crushed biscuits and cream. We used to make it in the halls of residence when I was at university because it was no bake situation and we could put it together in a tin foil baking dish. Definitely very rustic, but so, so good.

I stuck with my regular brioche fried doughnuts, then I played up the banoffee vibe by making a banana salted caramel ganache to fill the doughnuts. The recipe came from my friend Lisa, who suggested that rather than making a caramel and then also stuffing in the banana, I incorporate the banana right into the caramel itself. It wasn’t a concept I had heard of before, but I gave it a go, and oh my, I love how it came out. Incorporating in the banana means that the banana flavour is super strong, and also helps cut through the sweetness of the caramel. I poured the finished caramel over some white chocolate to form a ganache and to help add some thickness, and it makes the most perfect doughnut filling - all the flavour of banana and caramel and no having to deal with slimy bananas.

I finished these off with a chunk of my favourite candy to make - honeycomb, or hokey pokey as we call it in New Zealand. It’s sugar and golden syrup cooked together, and then baking soda is added at the very last second to make it foamy and delicious. It’s super fun and easy to make, and so, so delicious. I just popped a chunk on the top of each doughnut to give a little textural element. It’s totally an optional step, but a fun and delicious one. Happy Doughnutting!

A few wee tips:

  • The honeycomb is super humidity sensitive, so make sure you store it in an airtight container as soon as it is set. I usually make it on a sheet pan but this time I poured the hot honeycomb into a loaf pan which gave me huge bubbles and much thicker pieces.

  • The Ganache needs a while to set - I like to make it the night before and leave it to chill overnight in the fridge. Don’t worry if it looks really runny, it will set up!

  • An immersion / stick blender will be your good friend when making the caramel and then when incorporating in the chocolate.

  • Because of the bananas in the caramel, the ganache does have a bit more of a ‘slimy’ texture than a regular salted caramel ganache. It’s super delicious, I just wanted to note!

  • If you wanted other filling options, I have a bunch more here on the site - Roasted Strawberry and custard, Salted Caramel Milk Chocolate Ganache, and a Passionfruit filling. All so, so good!

 

 

Banoffee Doughnuts - Brioche Doughnuts with Banana Salted Caramel Ganache and Honeycomb

- Makes about 12 doughnuts -

Banana Salted Caramel Ganache
250g granulated sugar
125g unsalted butter, at room temperature
70g heavy cream, at room temperature
1 tsp salt
550g bananas, peeled and finely chopped
300g white chocolate, chopped

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

Honeycomb
65g granulated sugar
45g golden syrup (you can also use corn syrup or honey or glucose but it won’t taste the same)
1 tsp baking soda, sifted

For Frying
Neutral oil such as canola or vegetable oil
150g sugar, for rolling doughnuts

 

- PROCESS -

BANANA SALTED CARAMEL GANACHE

Place the sugar in a medium saucepan, and place over medium heat. Heat the sugar, stirring occasionally with a whisk, until all of the sugar has melted (the sugar will clump as you heat, but continue to stir - it will soon smooth out). Continue to cook the caramel until it is amber in colour and just beginning to smoke slightly.

Remove from the heat, add the butter all at once, and whisk until it is combined and emulsifed. Add the cream and the salt and whisk until combined.

Add the chopped bananas and return to the heat, and cook for 2-3 minutes, until the bananas have softened. Remove from the heat and carefully blend using an immersion blender, or transfer to a high speed blender and blend until smooth (take care to leave the lid ajar a little to account for the hot liquid so it doesn’t explode).

Place the chopped chocolate into a heatproof bowl. Pour the hot salted caramel over the chocolate and cover with a plate. Leave to stand for 3 minutes to melt the chocolate, and then emulsify with the immersion blender.

Transfer the ganache to an airtight container, and refrigerate until chilled and thickened.

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. If you would like to make smaller doughnuts, divide into 16. 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 the neutral oil in a large heavy-bottomed pot (cast iron works great), or in a deep fryer. 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.

HONEYCOMB

Line a baking tray or loaf pan (see notes) with parchment paper or silpat. Measure out baking soda into a ramekin. In a small pot, over medium heat, combine sugar and golden syrup. Heat until the sugar has dissolved. Bring to the boil, and boil for two minutes, stirring occasionally. Remove from the heat and add baking soda and quickly stir to incorporate. Mixture will become very frothy. Pour out onto prepared tray. Leave to harden. When set, cut into small pieces. Store in an airtight container.

ASSEMBLY

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. Top with a piece of honeycomb.

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

Banoffee Doughnuts - Brioche Doughnuts with Banana Salted Caramel Ganache and Honeycomb #banoffee #doughnuts #briochedoughnuts

Mini Pastry Cream Filled Brioche Doughnuts


 
Perfectly fluffy mini brioche doughnuts are fried to perfection, rolled in sugar, and filled with flavoured pastry cream. A whole tray of mini doughnuts would be perfect for a special occasion or gathering, as they are a hit with all ages! #doughnut #briochedoughnut
Perfectly fluffy mini brioche doughnuts are fried to perfection, rolled in sugar, and filled with flavoured pastry cream. A whole tray of mini doughnuts would be perfect for a special occasion or gathering, as they are a hit with all ages! #doughnut #briochedoughnut
Perfectly fluffy mini brioche doughnuts are fried to perfection, rolled in sugar, and filled with flavoured pastry cream. A whole tray of mini doughnuts would be perfect for a special occasion or gathering, as they are a hit with all ages! #doughnut #briochedoughnut
Perfectly fluffy mini brioche doughnuts are fried to perfection, rolled in sugar, and filled with flavoured pastry cream. A whole tray of mini doughnuts would be perfect for a special occasion or gathering, as they are a hit with all ages! #doughnut #briochedoughnut
Perfectly fluffy mini brioche doughnuts are fried to perfection, rolled in sugar, and filled with flavoured pastry cream. A whole tray of mini doughnuts would be perfect for a special occasion or gathering, as they are a hit with all ages! #doughnut #briochedoughnut
Perfectly fluffy mini brioche doughnuts are fried to perfection, rolled in sugar, and filled with flavoured pastry cream. A whole tray of mini doughnuts would be perfect for a special occasion or gathering, as they are a hit with all ages! #doughnut #briochedoughnut
Perfectly fluffy mini brioche doughnuts are fried to perfection, rolled in sugar, and filled with flavoured pastry cream. A whole tray of mini doughnuts would be perfect for a special occasion or gathering, as they are a hit with all ages! #doughnut #briochedoughnut
Perfectly fluffy mini brioche doughnuts are fried to perfection, rolled in sugar, and filled with flavoured pastry cream. A whole tray of mini doughnuts would be perfect for a special occasion or gathering, as they are a hit with all ages! #doughnut #briochedoughnut
Perfectly fluffy mini brioche doughnuts are fried to perfection, rolled in sugar, and filled with flavoured pastry cream. A whole tray of mini doughnuts would be perfect for a special occasion or gathering, as they are a hit with all ages! #doughnut #briochedoughnut

Hi hi and happy Saturday! I am just popping in here to share this wee recipe with you! I got a deep fryer maybe a few months ago and went on a quest to fry literally everything in sight. It’s great for making all kinds of things, but especially great for mini doughnuts. I made these brioche cinnamon ones a while back and they seemed to be a huge hit, so I figured it was time to try my hand at mini filled doughnuts!

I took my go to brioche dough, and turned it into these super cute wee doughnuts, which I rolled in a bunch of different flavoured sugars. I filled these guys with a vanilla bean pastry cream, which I made a big batch of and split into four, and flavoured it with something a wee bit new and exciting - Heilala Vanilla’s new infused Vanilla extracts! If you’ve been round here for a while you know what a massive massive fan I am of Heilala and their products - not only is it the most amazing vanilla in which they control production from growth to product, but it is run by the most amazing people who are making such a huge effort to give back to the kingdom of Tonga where their first vanilla orchids were planted. Heilala started a kickstarter to fund their new line of extracts a few weeks back, and there is just one week to go, so if you can, pop on over and pledge - you are going to want to get your hands on some of this amazing extract, as it is a total game changer. I’m so excited to play around with it a little more!

For these dougnuts, I divided the filling once it was made, and stirred through some of Heilala’s infused extracts. I ended up going with four flavours - the cocoa extract, the coffee extract, the oak aged vanilla extract, and the pumpkin spice extract. I also made up some flavoured sugars to correspond with the filling flavour. I had a little of the oak aged vanilla extract left over so also had a little play with making a strawberry sugar using some freeze dried strawberry powder, and it was so, so so good with the vanilla filling! I finished each off with a tiny garnish - a sprinkle of the flavour of the sugar, just to help tell which was which. The flavoured pastry cream was so unique and delicious, I honestly don’t think that I can decide which one was my favourite. The infused extracts are such an easy way to add a huge depth of flavour to whatever you are making.

These doughnuts would be so perfect for something like a children’s party or event - because they are mini it gives everyone the opportunity to try all of the different flavours. They would also make amazing larger doughnuts - to do this I would follow these shaping and frying instructions.

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

  • I like to make both the brioche dough and the pastry cream the night before to give them time to cool.

  • I divided up the pastry cream after making it and then flavoured it individually. You can definitely only do one type if you want - I would go with the oak aged vanilla, as it pairs perfectly with literally anything.

  • I also made a whole bunch of different flavoured sugars to roll the doughnuts in! You can make these any flavour that you like - basically you just add flavour powder in whatever form (coffee, spices, freeze dried fruit powder etc) to sugar and then use that to roll the doughnuts in.

 

 

Mini Pastry Cream Filled Brioche Doughnuts

- Makes about 45 doughnuts -

Pastry cream adapted from Bouchon bakery

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 Heilala vanilla bean paste
90g (6 tbsp) unsalted butter, at room temperature

Neutral oil for frying

Vanilla Pastry Cream
132g egg yolks (about 8 yolks)
110g sugar
37g corn starch
1 tsp Heilala vanilla bean paste
550g whole milk
27g unsalted butter, at room temperature
3/4 tsp Heilala Vanilla Pumpkin Spice Vanilla Extract
3/4 tsp Heilala Vanilla Oak Aged Vanilla Extract
3/4 tsp Heilala Vanilla Coffee Vanilla Extract
3/4 tsp Heilala Vanilla Cocoa Vanilla Extract

To Finish
500g Sugar, divided into 100g portions
For Vanilla Sugar: add 1/2 tsp vanilla bean powder to 100g sugar
For Coffee Sugar: add 1/2 tsp espresso powder to 100g sugar
For Strawberry Sugar: add 1/2 tsp Freeze Dried strawberry powder to 100g sugar
For Pumpkin Spice Sugar: add 1/2 tsp pumpkin spice to 100g sugar
For Cocoa sugar: add 1/2 tsp cocoa to 100g sugar

 

- 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).

 

PASTRY CREAM

In a large bowl, whisk together the yolks, sugar and cornflour in a bowl. 

In a medium pot, warm the milk and vanilla paste until there is movement just around the edges of the milk - do not bring it to the boil. 

Remove the milk from the heat, and, whisking constantly, add half of the milk mixture into the egg and cornflour mixture to temper the egg yolks. Whisk briskly for 30 seconds. Transfer the milk-yolk mixture back to the pot, and return to a medium heat. Whisk constantly until very thick. 

Remove from the heat and whisk in the butter, mixing well until totally combined. Allow to stand for 5-10 minutes, whisking occasionally. 

Weigh the pastry cream and divide into four if flavouring. Add 3/4 tsp each flavour of Heilala infused vanilla extract to each portion of pastry cream. Place a piece of plastic wrap directly against the surface of each portion of pastry cream and place in the fridge to cool completely.


FRYING AND ASSEMBLY

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. 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. Mix up the flavoured sugars, if using.

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.

Allow the doughnuts to cool completely, then, using a chopstick or paring knife, cut a hole in each doughnut. Transfer the pastry cream to piping bags either with the end snipped off or fitted with a round piping tip.

Fill each doughnut with pastry cream (correspond the pastry cream flavour to the tossed sugar flavour if you are using different flavours of pastry cream), piping a small blob on the top of each. Sprinkle with a corresponding garnish (I used valrhona crispy pearls, pumpkin spice, espresso powder, a little piece of vanilla bean, and a sprinkle of freeze-dried strawberry powder on the strawberry vanilla ones.

Best eaten on the day that they are made.

Perfectly fluffy mini brioche doughnuts are fried to perfection, rolled in sugar, and filled with flavoured pastry cream. A whole tray of mini doughnuts would be perfect for a special occasion or gathering, as they are a hit with all ages! #doughnut #briochedoughnut

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

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