We spent this morning making brioche from the Little and Friday recipe book. I don't own a flash kitchen mixer with a dough hook, so we kneaded for 10 minutes.
We then had to let the dough prove. It probably took about 30 minutes on a warm day to double in size. (We got distracted by fabric at the point, so time passed quite quickly.)
After cutting out 8cm rounds, the dough had to re-prove for another 10 minutes. The ones we left longer at this stage were lighter.
We cooked them in about 2cm of oil - we used rice bran because that's what was in the pantry - for 2 minutes on each side. This stage was the more experimental. The first couple were overcooked on the outside and a bit doughy still on the inside. We just turned the oil down and from then on they were pretty perfect.
The brioche doughnuts are filled with Creme Diplomat - a blend of custard and whipped cream - and raspberry jam.
We think they are better than bought ones. They have a great texture and a good flavour. We will definitely use this recipe again, perhaps next time for savoury brioche.