Brioche Doughnut Dough

Combine flour, yeast, sugar, and salt in Hobart with dough hook. Add eggs and warm milk, mix on low until shaggy. Increase to medium 5 minutes. Add butter gradually. Knead 8–10 minutes total until smooth, elastic, and pulling cleanly from the bowl.

Shape into a ball, place in oiled bowl, cover with cling wrap. Prove at room temperature until doubled — approximately 90 minutes.

Punch down, roll to 2cm thick, cut 7–8cm rounds with no hole — these are filled. Place on lined trays. Cover and refrigerate overnight. Better flavour than same-day prove, fits morning service workflow.

Bring oil to 175C. Fry in batches of 3–4, approximately 2 minutes per side until deep golden. Do not crowd the pot or temperature drops. Drain on a rack — not paper towels, which trap steam and make the base soggy.

Allow doughnuts to cool completely before filling. Filling warm doughnuts melts the cream immediately.