< Previous188189A MELTING MOUTHFUL CHOCOLATE BRIOCHE DOUGHNUTS WITH BAY CARAMEL CUSTARD AND NIB SUGAR Making these beauties is a project, without question, but they require far less effort than you might think. The most time-consuming part is waiting for the dough to rise and prove, so you can mostly go about your business, but with a little skip in your step at the prospect of truly lovely doughnuts. I had a great time experimenting with different fillings and glazes –– delicious, but as is the way with doughnuts, teeth-achingly sweet. These are less so, tempered by the subtle savoury flavour of bay, which partners beautifully with caramel and chocolate. The nib sugar recipe is from the truly fantastic book Making Chocolate: From Bean to Bar to S’more by the team behind Dandelion Chocolate in the US. MAKES 12 DOUGHNUTS FOR THE CHOCOLATE BRIOCHE 220g / 7¾oz strong white bread flour 30g / 1oz cocoa powder 30g / 1oz caster [superfine] sugar 7g / ¼oz fast-action dried [active dry] yeast ¼ tsp fine sea salt 3 large eggs, lightly beaten 125g / 4½oz unsalted butter, at room temperature (but not too soft), cut into pieces flavourless vegetable oil, for oiling about 1.5 litres / 50fl oz vegetable oil, such as sunflower or rapeseed [canola], for deep-frying FOR THE BAY CARAMEL 3 medium-large dried bay leaves 70g / 2½oz caster [superfine] sugar 35g / 1¼oz unsalted butter 50ml / 1⅔fl oz double [heavy] cream 2 Tbsp water generous pinch of sea salt flakes FOR THE CUSTARD 80ml / 2¾fl oz whole milk 45ml / 1½fl oz double [heavy] cream 2 egg yolks 25g / 1oz caster [superfine] sugar 15g / ½oz cornflour [cornstarch] FOR THE NIB SUGAR 10g / ⅓oz cacao nibs 65g / 1¼oz caster [superfine] sugar 1 heaped tsp ground cinnamon pinch of fine sea salt188189A MELTING MOUTHFUL CHOCOLATE BRIOCHE DOUGHNUTS WITH BAY CARAMEL CUSTARD AND NIB SUGAR Making these beauties is a project, without question, but they require far less effort than you might think. The most time-consuming part is waiting for the dough to rise and prove, so you can mostly go about your business, but with a little skip in your step at the prospect of truly lovely doughnuts. I had a great time experimenting with different fillings and glazes –– delicious, but as is the way with doughnuts, teeth-achingly sweet. These are less so, tempered by the subtle savoury flavour of bay, which partners beautifully with caramel and chocolate. The nib sugar recipe is from the truly fantastic book Making Chocolate: From Bean to Bar to S’more by the team behind Dandelion Chocolate in the US. MAKES 12 DOUGHNUTS FOR THE CHOCOLATE BRIOCHE 220g / 7¾oz strong white bread flour 30g / 1oz cocoa powder 30g / 1oz caster [superfine] sugar 7g / ¼oz fast-action dried [active dry] yeast ¼ tsp fine sea salt 3 large eggs, lightly beaten 125g / 4½oz unsalted butter, at room temperature (but not too soft), cut into pieces flavourless vegetable oil, for oiling about 1.5 litres / 50fl oz vegetable oil, such as sunflower or rapeseed [canola], for deep-frying FOR THE BAY CARAMEL 3 medium-large dried bay leaves 70g / 2½oz caster [superfine] sugar 35g / 1¼oz unsalted butter 50ml / 1⅔fl oz double [heavy] cream 2 Tbsp water generous pinch of sea salt flakes FOR THE CUSTARD 80ml / 2¾fl oz whole milk 45ml / 1½fl oz double [heavy] cream 2 egg yolks 25g / 1oz caster [superfine] sugar 15g / ½oz cornflour [cornstarch] FOR THE NIB SUGAR 10g / ⅓oz cacao nibs 65g / 1¼oz caster [superfine] sugar 1 heaped tsp ground cinnamon pinch of fine sea saltNext >