Brioche donut profiteroles with ice cream and hot fudge

Start with every brioche ingredient chilled, because the long mix warms the dough.

In the mixer bowl combine the flour, sugar, salt, yeast, water and eggs, everything except the butter. Mix on first speed until incorporated.

Scrape down the hook, go to second speed and mix about five more minutes until the dough is not sticky, firm and elastic.

Back on first speed, add the cold but pliable butter a tablespoon or two at a time, waiting for each to incorporate and scraping down the hook periodically.

On second speed, mix 5 to 10 minutes until the dough regains structure, gathers around the hook and is soft but not greasy.

Form into a ball with a bowl scraper, put in a clean bowl and leave at room temperature 30 to 60 minutes.

Cut parchment paper into little squares.

Turn the cold dough onto a lightly floured surface, roll out and punch out rounds with a floured cutter, pressing to the surface and twisting. Set each on a parchment square, close together; reroll scraps once.

While they proof, heat at least an inch of peanut oil in a Dutch oven on medium-high to 350F, checking with an instant read thermometer; set a cooling rack ready.

Check the proof: risen, light, and a press springs back leaving a slight indentation.

Lower each donut into the oil on its parchment, slide it off after a couple of seconds and lift the paper out with tongs. Fry in batches about 1 to 2 minutes a side, monitoring the temperature. A darker ring at the equator means underproofed.

Cool a couple of minutes on the rack.

Fold the dough onto itself and pat down a couple of times to strengthen it and degas, then cover and refrigerate - at least about four hours, up to a day and a half; overnight here. Punch it down after it has risen in the fridge.

Split three donuts through the equator, put three little scoops of ice cream on each bottom, replace the tops and pour hot fudge over.