Lemon Sugar Brioche Doughnuts

6 cups canola oil, plus additional for greasing the pans

2 cups granulated sugar

Zest of 2 lemons

1/2 teaspoon salt

1 batch basic brioche recipe

All purpose flour, as needed

Line two large sheet pans with parchment paper. Grease the parchment lightly with canola oil.

Place the granulated sugar, lemon zest and salt in a large mixing bowl and whisk to combine. Set aside.

Remove the dough from the fridge and gently turn it out onto a floured work surface. Dust the top of the dough lightly with flour and gently roll it out into a 12 x 17-inch rectangle. Using a knife cut the dough into squares, 6 across by 4 deep, to make 24 square doughnuts.

Place the doughnuts on the sheet pans, spaced about two inches apart, and cover loosely with plastic. Allow them to proof at room temperature until doubled in size and spring back lightly when touched, about 45 minutes.

When ready to fry, heat 6 cups of canola oil in a large Dutch Oven until it is at 350°F. While the oil heats, place a cooling rack on top of another sheet pan and set by the Dutch Oven for draining the doughnuts.

When the oil is hot, carefully drop three to four doughnuts at a time into the hot oil. Fry for 1 1/2-2 minutes until deep golden brown, then flip over and fry on the other side for for 1 1/2-2 minutes longer. Use a skimmer to transfer the doughnuts to a resting rack when ready. Repeat frying the remaining doughnuts in batches, ensuring that the oil returns to 350°F for every batch.

Allow doughnuts to cool slightly. When cool enough to handle, gently roll the doughnuts in the lemon sugar mixture to coat all over.