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1
Warm the milk gently in a small saucepan. Once the milk is lukewarm, remove from heat.
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2
In a large mixing bowl combine the flour, dried yeast, caster sugar and fine sea salt.
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3
Add the lukewarm milk and eggs to the dry ingredients. Mix until a sticky dough forms.
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4
Gradually add the President butter, then cut into small pieces and knead the dough for 10-15 minutes until it becomes smooth, elastic, and no longer sticky.
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5
(Optional: You can dust the dough with a bit of extra flour if needed)
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6
Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
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7
Once the dough has risen, punch it down to release any air bubbles and empty it out onto a floured surface.
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8
Roll out the dough into 25g balls.
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9
Place the donuts on a baking sheet lined with parchment paper and cover them with a clean cloth.
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10
Let the donuts rest for another 30 minutes to rise slightly.
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11
Heat vegetable oil in a deep fryer or a heavy-bottomed pot to 170°C
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12
Carefully place the risen donuts into the hot oil, fry for about 1-2 minutes on each side until they turn golden brown.
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13
Remove the fried donuts with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
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14
In a mixing bowl, combine CST Brie (without rind) and whipping cream.
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15
Use a hand mixer to whip the mixture until it becomes smooth and fluffy. This is your whipped brie filling.
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16
While the donuts are still warm, roll them in caster sugar to coat them evenly.
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17
Using a piping bag or a spoon, fill the centre of each donut with the whipped brie.
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18
Place a dollop of cranberry sauce on top of each donut.
