BRIOCHE DOUGH

1. In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.
2. In the bowl of a stand mixer fitted with the dough hook, add the sugar and orange zest, rubbing with your fingers to incorporate the zest into the sugar. Add the flour and salt. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth.
3. Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 10 minutes, until the dough is very soft and smooth.
4. Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 - 1 ½ hours. You can also place the dough into the fridge, and do the first rise overnight.
5. Line two baking sheets with parchment paper. Turn the dough out onto a well floured surface. Roll the dough out to about ½” (1.2cm) thick. Using a circle cutter (I used a 3 ¼” circle), cut out circles of dough and place on the prepared baking sheets, leaving room between. Cut holes from the middles of the circles using a 1” circle cutter. Place the doughnut holes on the sheet to proof alongside the doughnuts.
6. Lightly cover the baking sheets with plastic wrap, and leave the doughnuts to proof for a further 30 minutes (you may need to increase this time if you have done the first rise overnight). They should rise and become a little puffy - when you poke them lightly with your finger, it should leave a small indentation that springs back.
7. In the last 20 minutes of the doughnuts proofing, heat the oil in a large heavy-bottomed pot (cast iron works great). Heat the oil to 350°f / 180°c.
8. Once the oil has come to temperature, test it with a few scraps of dough. Gently lower the doughnuts, two at a time, into the hot oil. Cook for 2 ½ to 3 minutes on each side until golden brown, flipping every 30 seconds. Remove from the oil using a slotted spoon and place on a cooling rack placed over a baking sheet. Allow to cool while you repeat the frying process with the rest of the doughnuts.

GLAZE

1. Place the powdered sugar in a medium bowl. Add the cream a Tbsp at a time, until you have a thick glaze - you want something that just runs off your spoon. Add the Populum CBD oil, and orange food colour, if using, and stir to combine. Dip the doughnuts in the glaze, allowing any excess to drip off, before placing on a wire rack. Sprinkle with sprinkles if using, and leave to allow the glaze to set.
2. Best eaten on the day they are made.