Another recipe I need to share from Memorial Day weekend are the donuts I made for breakfast on Sunday morning. This was an experiment because I've never made homemade donuts and I thought this recipe would be interesting because you can also use the dough for brioche rolls or bread. I got the recipe from the blog hummingbird high where she used the dough - which by the way, only took about 15 minutes to make - to cut into donuts instead of putting it into the usual bread loaf pan. I love brioche, too. It's the only kind of bread they serve at one of our favorite restaurants in Seattle, the Skillet Diner . They use brioche for their hamburger buns, sandwich bread, french toast, etc. This donut recipe is perfect using brioche because it is subtly flavored with honey and produces a wonderful, buttery crumb when fried. It's everything a donut should be - light, fluffy and airy. Brioche is not as sweet as the usual donuts so getting the right topping on it was a