A white oval dish filled with sugar-coated doughnuts and a pot of sauce on a wooden table

Brioche doughnuts

Name: Brioche doughnuts
Total time: 1 h
Yield: 8
Cuisine: Caribbean
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; 300g caster sugar; 350ml double cream

Henry Omereye

Published: May 18, 2022 at 1:02 PM

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Serves 8

A little effort

Total time: 1 hr

+ overnight proving

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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

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Try these orange-scented brioche doughnuts, then check out more doughnut recipes, such as our jam doughnuts, mini doughnuts, loukoumades and baked doughnuts. Also see our classic brioche recipe and brioche bread and butter pudding.

Ingredients

Nutrition

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

Nutrition: Per serving

kcal717
fat42.7g
saturates23.7g
carbs73.8g
sugars42.6g
fibre1.5g
protein8.6g
salt1.1g

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.

Head this way to check out our best blood orange recipes

Blood Orange Pudding Recipe

Authors

Henry Omereye

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