Jersey Milk & Black Butter Brioche Doughnuts

Rich and decadent deep-fried brioche doughnuts, infused with the flavour of Jersey Royal potatoes, glazed with a luscious Jersey milk and black butter icing. A truly indulgent Jersey dessert.

Prep Time

45 minutes

Total Time

2 hours 15 minutes (includes proving time)

Calories

552 kcal

Difficulty

Medium

Equipment

7 items

Cost

£0.73/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

300gStrong Bread Flour(For a light and airy doughnut)

£0.30

50gJersey Royal Potatoes(Cooked, cooled, and mashed very finely. Adds moisture and subtle sweetness)

£0.25

50gCaster Sugar

£0.10

7gFast-Action Dried Yeast

£0.25

0.5tspSalt

£0.01

120mlJersey Milk(Warm, not hot. The richness of Jersey milk makes all the difference!)

£0.25

1Large Egg

£0.30

1Egg Yolk

£0.10

75gUnsalted Jersey Butter(Softened)

£1.00

1litreVegetable Oil(For deep frying)

£1.80

250gIcing Sugar(Sifted)

£0.70

4tbspJersey Milk(For the glaze, start with less and add until desired consistency)

£0.25

2tbspBlack Butter (Jersey Apple Preserve)(Adds a unique flavour to the glaze)

£0.50

0.3tspGround Cinnamon(Optional, to enhance the Black Butter flavour.)

£0.05

Total Cost

£5.86

£0.73 per serving

Instructions

1.
**Make the Dough:** In a large bowl (or the bowl of a stand mixer), combine the flour, mashed Jersey Royal potatoes, sugar, yeast, and salt.
2.
In a separate jug, whisk together the warm Jersey milk, egg, and egg yolk.
3.
Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms. If using a stand mixer, use the dough hook attachment.
4.
Add the softened Jersey butter, a little at a time, mixing until fully incorporated. The dough will be sticky.
5.
Knead the dough for 8-10 minutes, until smooth and elastic. If using a stand mixer, knead on medium speed for the same amount of time.
6.
Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
7.
**Shape the Doughnuts:** Gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface.
8.
Roll the dough to about 1.5cm thickness. Use a doughnut cutter (or two different-sized round cutters) to cut out doughnut shapes.
9.
Place the cut-out doughnuts on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for another 30-45 minutes, or until puffy.
10.
**Fry the Doughnuts:** Heat vegetable oil in a deep fryer or large pot to 170°C (340°F). Use a thermometer to ensure the correct temperature.
11.
Carefully place the doughnuts in the hot oil, a few at a time, being careful not to overcrowd the pot.
12.
Fry for 2-3 minutes per side, or until golden brown and cooked through. Use a slotted spoon to remove the doughnuts from the oil and place them on a wire rack to drain.
13.
**Make the Glaze:** While the doughnuts are cooling, prepare the glaze. In a saucepan, gently warm the Jersey Milk and Black Butter together until the Black Butter has softened and easily incorporates. Remove from the heat.
14.
Gradually whisk in the sifted icing sugar until smooth and creamy. Add more Jersey Milk, 1 tablespoon at a time, until you reach your desired consistency. Whisk in the optional cinnamon if using.
15.
**Glaze the Doughnuts:** Once the doughnuts are slightly cooled but still warm, dip them into the glaze, coating them evenly. Place them back on the wire rack to allow the excess glaze to drip off.
16.
Enjoy immediately while the doughnuts are fresh and the glaze is still slightly warm. Best served with a glass of cold Jersey milk!

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My Notes

Nutrition Information

Nutrition per serving (120g)

552 kcal / 2309 kJ

Carbs

61g

23% of RDA

Fat

30g

43% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

29 g

32% of RDA

Sodium

141 mg

6% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

The key to light and airy doughnuts is not over-mixing the dough. Handle it gently.

Maintain the correct oil temperature for even cooking and prevent greasy doughnuts.

For a richer flavour, add a teaspoon of vanilla extract to the dough.

You can substitute the Jersey Royal potatoes with another waxy potato variety if unavailable but the results will differ.

If you cannot source Jersey Black Butter, you could make your own apple butter or use another favourite fruit preserve of a similar consistency.

Cooking Equipment

Large Bowl

Stand Mixer (optional)

Deep Fryer or Large Pot

Slotted Spoon

Wire Rack

Saucepan

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

The key to light and airy doughnuts is not over-mixing the dough. Handle it gently.

Maintain the correct oil temperature for even cooking and prevent greasy doughnuts.

For a richer flavour, add a teaspoon of vanilla extract to the dough.

You can substitute the Jersey Royal potatoes with another waxy potato variety if unavailable but the results will differ.

If you cannot source Jersey Black Butter, you could make your own apple butter or use another favourite fruit preserve of a similar consistency.

Jersey Milk & Black Butter Brioche Doughnuts

Ingredients

Instructions