Hot Cross Brioche Doughnuts
- 450g strong white bread flour, plus extra for dusting
- 6g sea salt
- 45g caster sugar
- 1 tsp mixed spices
- 1 tsp cinnamon
- 35g currants
- 35g chopped apricots
- 10g instant yeast
- 115ml warm milk
- 4 eggs
- 230g diced unsalted butter at room temperature
- 1ltr sunflower oil for deep frying
- Cross Topping
- 75g plain flour
- 80ml cold water
- 1 tbsp sunflower oil
- Sugar Coating
- 100g caster sugar
- 1 tbsp cinnamon
- Dipping Sauce
- Cartmel Sticky Toffee Sauce (available in store £2.50, 170g)
1 Mix the bread flour, sugar, salt, cinnamon, mixed spice and yeast in a mixing bowl that attaches to a mixer with a dough hook. Place the yeast and salt on opposite sides.
2 Put the mixer on a slow speed. Gradually add the warmed milk and eggs. Mix for a further 5 minutes.
3 Gradually add the butter. Then increase the speed until the dough is a smooth sticky consistency.
4 Add the apricots and currants, mix until evenly distributed.
5 Tip the smooth dough into a clean oiled bowl and cover with cling film. Leave to prove at room temperature for at least two hours or leave overnight in the fridge for a better doughnut texture.
6 Mix the cross topping ingredients together until smooth. Spoon into a piping bag. Set to one side.
7 Lightly dust your work area and tip out the dough and knead again. Evenly divide the dough into 18-20 balls and place on to a lined, floured baking tray. Cover with cling film and leave for at least one hour.
8 Once increased in size, pipe a cross onto each ball with the batter mix.
9 Mix together the castor sugar and cinnamon, set aside.
10 Heat a large sauce pan of oil to approx 175-180ºc using a temperature probe.
11 Place three balls at a time into the oil and fry for 4 minutes, until cooked through to the middle. Continuously turn the doughnuts in the oil for even colouring.
12 Remove from the oil and tumble in the sugar coating and cinnamon mix. Serve with the dipping sauce.