Brioche Doughnuts with Chocolate-Bourbon Glaze

Roll the dough into a 1/4 inch thick rectangle on a lightly floured surface.

Using a small biscuit or cookie cutter (about 2 inches), cut out the dough into small circles, and place them on a lined sheet pan.

Let the doughnuts rest 15-20 minutes while the oil is heating up.

Pour the canola oil to a depth of about 3 inches into a large, heavy saucepan and heat the oil to 360-370 degrees.

Carefully drop the doughnuts into the hot oil, 2 or 3 at a time. Do not overcrowd them.

After 1-2 minutes (or until doughnuts are light golden brown and puffed), flip the doughnuts over with a slotted spoon and fry another minute or until golden brown on both sides.

Using the slotted spoon, remove the doughnuts from the oil and drain on paper towels.

Repeat until all the doughnuts are fried.

When the doughnuts have cooled, poke a hole in the side of each doughnut.

Fit a pastry bag with a small round tip and fill the bag with the filling. Squirt 1-2 tablespoons inside each doughnut.

Glaze the doughnuts with the chocolate-bourbon glaze, and wait for it to set.