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1
Warm the milk gently in a small saucepan, once the milk is lukewarm, remove from the heat.
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2
In a large mixing bowl com bine the flour, dried yeast, caster sugar and 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 cold unsalted President butter, then knead the dough for around 10-15 minutes until it becomes smooth, elastic and no longer sticky. Dust the dough with extra flour when needed
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5
Place the dough in a lightly greased bowl, cover it with a damp cloth or plastoc 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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6
Once dough has risen, punch it down to release any air bubbled and turn it out onto a floured surface.
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7
Roll the dough into 25g balls then place the dougnuts on a bakinf sheet with parche=ment paper and cover them with a clean cloth. Let them rest for another 30 minutes
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8
Heat vegatble oil in a deepndrywr to 170 degrees. Careullt place donuts inton hot oil and fry for 1-2 minutes on each side until they turn golden brown
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9
Remove the fried dougnouts with a slotted spoon and place on a paper towel lines plate to drain excess oil
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10
In a mixing bowl use a hand mixer to whip the brie and add whipping cream until it becomes smooth and fluffy for your whipped brie filling
