Brioche Doughnut Recipe with Peaches and Meadowsweet - Great British Chefs

Ingredients

• 500g of bread flour
• 15g of salt
• 70ml of whole milk, lukewarm
• 6 eggs
• 30g of fresh yeast, or 15g dried yeast
• 175g of unsalted butter, softened
• 30g of sugar
• thyme leaves, picked, to garnish
• oil, for deep-frying
• 4 peaches, ripe but firm
• 750ml of sweet wine, ideally Monbazillac
• 150g of sugar
• 150ml of water
• 60g of egg yolks
• 60g of caster sugar
• 25g of plain flour
• 200ml of whole milk
• 1 tbsp of meadowsweet, dried
• 1 vanilla pod, split and seeds scraped
• 1 gelatine leaf
• 100ml of double cream