Christmas filled Brioche doughnuts
500g strong white bread flour
10g dread yeast
1 tsp of salt
2 tsp of custard powder
75g sugar plus a little extra for rolling the doughnuts in
75g of mice pie filling
75g cranberry sauce
1/2 tsp of mixed spice
Place the flour, custard powder, yeast, salt and sugar into a mixing bowl and blend together using your hand.
Make a well in the centre of the flour and pour in the milk and softened butter.
Mix together until you have a soft ball of dough, then transfer to a clean work surface and knead for 10 minutes until ice and smooth.
Place the kneaded dough back into the mixing bowl and cover with a piece of cling film.
Leave the dough to prove for 1 hour to double in size.
When the dough is ready scoop it out and knead for a further 1 minutes to knock out all the air.
Divide the dough into 10 equal portion and roll into bread rolls.
Brush a little oil onto a clean sheet of baking parchment placed on top of a baking tray
Place the roll onto the parchment paper and leave to prove until doubled in size.
Meanwhile mix together the spice, mince meat and cranberry sauce, place the sauce into a Pan and melt together for a few minutes.
Heat a shallow pan of vegetable oil to 170c their needs to be approx 2 inches worth of oil so you can cook them on both sides.
When the oil is ready, carefully lift the brioche rolls off the paper and into the oil
cook only three - four at a time.
When they are golden on one side turn them over and cook the other side.
When they are now doughnuts, remove them from the oil onto a baking tray and repeat the process until you have cooked them all.
Place the doughnuts into a pre heated oven for 10 minutes at 180c to finish cooking.
When the doughnuts are cooked, remove from the oven and roll in sugar.
When they have cooled a little use a sharp knife to make a hole in the side
using a piping fill the doughnuts with your christmas flavoured jam.