Dippy brioche doughnuts

Dippy brioche doughnuts

Salted Caramel Dreams
18-20 doughnuts
River Thompson

Being a child of split parents meant that I spent some of my early years frequenting motorway service stop cafés. Eating tiny doughnuts dipped in chocolate sauce is one of my strongest memories of these times. I still find them such a simply comforting pleasure. I’ve put a Fatties twist on the chocolate sauce with a base of dark salty caramel and the brioche doughnuts are light and fluffy unlike the greasy ones of my youth.


Quantity Ingredient
250g strong white bread flour, plus extra for dusting
1/4 teaspoon fine sea salt
25g caster sugar
7g fast action dried yeast
75ml full-fat milk
2 large free-range eggs, at room temperature
1 large free-range egg yolk, at room temperature
115g very soft unsalted butter, cubed
2 litres sunflower oil, for frying, plus extra for greasing
75g caster sugar, for dredging
1 teaspoon ground cinnamon, (optional)
Salted caramel hot chocolate dip


  1. In the bowl of a stand mixer, mix together the flour, salt, sugar and yeast with a hand whisk.
  2. Warm the milk in a small saucepan, over a low-medium heat or in the microwave in a small jug, until just warm to the touch. Add the warmed milk to the dry ingredients along with the eggs and egg yolk. Stir together briefly with a spatula or wooden spoon.
  3. Fit the mixer with the dough hook and mix on a low-medium speed until smooth.
  4. Add the softened butter, cube by cube, kneading in the butter for a further 6 minutes or until it is fully incorporated.
  5. Increase the speed to medium-high and knead for an additional 6 minutes or until a sticky but glossy dough is formed.
  6. Oil a medium bowl. Transfer the dough to the bowl, cover with oiled cling film and refrigerate overnight to prove for up to 12 hours. The dough will not quite double in size but will be larger.
  7. In the morning, remove the dough from the fridge. Lightly sprinkle a work surface with flour, tip out the dough onto the prepared surface, scraping it from the bottom of the bowl. Dust a little more flour on top and roll out to a thickness of 1 cm. Using a 5 cm round cutter, stamp out as many circles as you can. Using your index finger, poke a little hole in the middle of each of the dough circles, spinning out to a larger hole as you would making a bagel. Lightly flour a large baking sheet and place the doughnuts on it, leaving space between for them to double in size. Cover lightly with cling film and leave to rise for 1 hour, or until doubled in size.
  8. As the doughnuts near the end of their second prove, heat the oil in a large saucepan or deep fat fryer to 180°C.
  9. In a medium bowl, whisk the sugar with the cinnamon, if using. Layer some paper towels on a work surface to drain the doughnuts on as they come out of the fryer.
  10. Fry the doughnuts in batches of 4. Very gently lower the doughnuts into the hot oil. They should puff up and float. Turn them over in the oil, frying for a few minutes on each side, or until puffed and golden. If proved correctly, the doughnuts should have a pale ‘proof line’ around the middle. Remove the doughnuts with a slotted spoon and drain on the paper before tossing in the sugar and cinnamon mix. Repeat until all the doughnuts have been fried and sugar coated.
  11. Serve immediately while warm, with the hot chocolate dip.
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