CHOCOLATE BRIOCHE DOUGHNUTS

These came about after we had a build-up of chocolate ganache from our Chocolate ganache tarts and we were looking for a home for it — which we found, within these beautifully moist, deep-fried brioche balls. We are lucky that these get into our shops at all, as they only get made on a Friday to Sunday and the office staff devour them.

Makes 20

1 quantity Sugar brioche dough

cottonseed oil, for deep-frying

100 g (3½ oz) caster (superfine) sugar

1 teaspoon ground cinnamon

800 g (1 lb 12 oz) Chocolate ganache

Shape the brioche dough into 40 g (1½ oz) balls and leave to prove for 3 hours at 26–28°C (79–82°F).

Heat the oil in a deep-fryer or large heavy-based saucepan to 170°C (340°F), or until a cube of bread dropped into the oil turns golden in 20 seconds.

Meanwhile, spread the sugar and cinnamon on a plate, mixing to combine.

Working in batches, fry the doughnuts for 5 minutes in total, flipping them over halfway through.

Remove the doughnuts using a slotted spoon and drain briefly on paper towel. Immediately roll in the cinnamon sugar and allow to cool.

Attach a thin nozzle to a piping (icing) bag, and use it to pierce a hole in each doughnut. Pipe about 30 g (1 oz) of chocolate ganache into each doughnut.

These doughnuts will last a day, if you don’t have children.