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Try these orange-scented brioche doughnuts, then check out our jam doughnuts, mini doughnuts, loukoumades and baked doughnuts.

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.

Head this way to check out our best blood orange recipes

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