Sea Salt Caramel Brioche Doughnuts

• Vegetarian

• Produce

  • 30 Sea salt caramel filled lindor truffles

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 6 tbsp Caster sugar, superfine
  • 10 1/2 oz All-purpose flour
  • 1 tbsp Dutch processed cocoa, powder
  • 2 tsp Sea salt, fine
  • 1/4 oz Yeast sachet, instant dried

• Oils & Vinegars

  • 1 Neutral oil

• Dairy

  • 1/2 very soft at room temperature cut into inch 3.5 ounce / 100 grams unsalted butter, unsalted
  • 1/2 cup Whole milk

Found on butterandbrioche.com

Ingredients

• ½ cup whole milk
• .25 ounce / 7 gram instant dried yeast sachet
• 10.5 ounce / 300 grams all-purpose flour
• 6 tablespoons superfine (caster) sugar
• 2 teaspoon fine sea salt
• 2 large eggs, at room temperature
• 3.5 ounce / 100 grams unsalted butter, very soft at room temperature, cut into ½ inch / 1.2 centimeter cubes
• 1 tablespoon Dutch processed cocoa powder
• 30 sea salt caramel filled Lindor truffles
• Neutral oil, for deep-frying

Directions

• In a small saucepan set over low heat, slightly warm the milk until it is lukewarm in temperature. Add in the yeast and whisk to combine. Let stand for 5 minutes.
• In the bowl of a stand mixer, combine the flour, 1 tbsp. of sugar and 1 tsp. of sea salt.
• Add in the yeast mixture followed by the eggs and mix on a low speed until the dough begins to come together, 2 to 3 minutes.
• Increase the speed to medium-high and work the dough until it is very smooth, 4 to 5 more minutes.
• Reduce the mixer speed to low then slowly add in the butter, a little at a time, over the course of 3 to 4 minutes – pausing half-way to scrape down the back of the bowl and hook. When the butter begins to blend in, increase the mixer speed to medium-high to fully incorporate and bring the dough together, 4 to 6 minutes longer.
• Form the dough into a ball and transfer it into a lightly greased bowl. Cover with a damp tea towel or plastic wrap and let it rise up in a warm spot for 2 hours or until doubled in size.
• Once risen, turn the dough out onto a lightly floured work surface and lightly dust the top with flour.
• Roll the dough out until it is ½ inch / 1.3 centimetres in thickness.
• Using a biscuit cutter, or glass as a measure, cut out 2 ½ inch / 6. 3 centimeter circles, re-rolling and cutting until all the dough has been used up.
• Gently press a truffle into the center of each circle, and wrap the dough tightly around it, pinching the seams to enclose.
• Set the doughnuts on two lined baking trays, cover them with a damp tea towel and let the doughnuts rise again for up to an hour or until puffed.
• Meanwhile, make the chocolate sugar coating by mixing 5 tbsp. of the caster sugar with the dutch processed cocoa powder and 1 tsp. of sea salt. Set aside until needed.
• When ready to fry, heat about 2 inches / 5 centimetres of the oil in a heavy based saucepan until it reaches 350 F / 180 C.
• Fry the doughnuts in batches, about 3-4 at a time, rolling them around with a slotted spoon to help them colour evenly, until golden brown all over, roughly 3-4 minutes.
• Immediately remove and roll the fried doughnuts in the chocolate sugar mixture to coat them evenly then set them on paper towels to drain away any excess oil.
• Repeat with remaining doughnuts and serve. They’re optimal eaten warm while their insides are still molten, though you can store them, covered at room temperature.