Need a delicious dessert to serve on Mother's Day? We've got the perfect recipe, courtesy of Lindt and Butter & Brioche! Learn how to make Sea Salt Caramel Brioche Doughnuts below!
Serves = 30
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
(Photo Credit: Butter & Brioche)
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 centimeters 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 color 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
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