Craving something yeasty, buttery and deep-fried?  Silly question. The correct answer is ALWAYS!  As if doughnuts (by the way, none of that ‘donut’ spelling around here, please!) needed additional oomph, these ones are made from a super-easy rich brioche dough that’s packed with egg yolks, rum and butter making these babies as light as air and full of flavour!

Glazed Brioche Doughnuts

Makes 24

200ml milk

50g fresh yeast (10g instant yeast)

4 large eggs

1kg cake flour

100g butter, softened

100g castor sugar

50g honey

pinch of salt

Finely grated zest of 1 orange and 1 lemon

4 egg yolks

50ml rum

Vegetable oil, for deep-frying

GLAZE

275g icing sugar, sifted

Few drops lemon juice

Food colourings of your choice

1-2 tbsp hot water

Sprinkles, to decorate

Place the milk and yeast in the bowl of a mixer and stir to dissolve. Add the eggs, flour, butter, sugar, honey, salt and zest. Using a dough hook, knead the dough for 8-10 minutes or until a soft, smooth dough forms. Cover with clingfilm and allow to rest for 15 minutes. Mix in the egg yolks and rum then cover again and allow to rise in a warm place until puffy and doubled in size. Knock the air out of the dough by kneading it gently then roll out on a lightly floured surface until 1 cm thick. Using a 7cm round cutter (or drinking glass) cut out rounds from the dough, then cut out a smaller hole from the middle (I use the back of a large piping nozzle for this). Place the doughnuts on a floured baking tray and cover with greased clingfilm. Prove in a warm place until doubled in size and puffy.