Prep time: 15- 20 minutes
Cook time: 4-6 minutes per batch
Rest time: 1 hour 45 minutes
- 1 ounce fresh yeast
- 3 ½ cups flour sifted (additional needed for dusting)
- ⅓ cup sugar
- 1 cup warm milk
- 3 egg yolks
- 2 tsp vanilla sugar (or vanilla extract)
- 5 tbsp. unsalted butter melted
- 2 tbsp. spiritus (or any plain vodka)
- 2 cups marmalade (or filing of your choice)
- Zest of one lemon
- 1/4 tsp salt
- Vegetable oil (enough to cover 2 inches of the bottom of the pan)
- 1/2 cup powdered sugar
- 2-3 tbsp. hot water
- 1 tbsp. fresh lemon juice
- Candied orange peel
- In a bowl or measuring cup add in the fresh yeast and 2 tbsp. of the sugar. Mix until you get a wet and runny mixture.
- Add in 2 tbsp. of the warm milk and continue to mix.
- Add in 3 tbsp. of the sifted flour and again mix to combine. Cover with a clean kitchen towel and set aside for 10-15 minutes to proof.
- In a bowl of a standing mixer add the remaining sugar, vanilla sugar and egg yolks. Using the wire whip attachment whip the mixture until it becomes pale in color and fluffy.
- Switch to dough hook attachment and add in the flour, salt, lemon zest and proofed yeast.
- Mix on low to roughly combine everything.
- Add in the melted butter and spiritus. Mix on low speed (I had mine on speed 2 out of 6) until the dough is smooth.
- Cover with a clean kitchen towel and set aside for 90 minutes to rise.
- Flour a clean work surface and place the dough on the surface. Kneed for a minute or so to pull the dough together.
- Separate the dough into 2 equal parts.
- Set one aside and place the second on a roughly floured surface.
- Using a roller roll out the dough to about a 1/3 inch thick.
- Using a biscuit cutter or round glass start to cut holes in the dough. The size of the circles depends on you.
- Continue to do this until all the dough is gone. Set aside to rise slightly while the oil comes to temperature.
- In a skillet with high sides add in about 2 inches of oil. Let the oil heat up and then lower the temperature to low.
- Place a few of the donuts into the pan at a time (be careful not to overcrowd the pan as the donuts will puff up in the pan) and cook 3-4 minutes on each side or until golden brown.
- Place the donuts on a paper towel lined plate and let them cool slightly.
- Once cooled enough to hold take a piping bag and fill it with the marmalade.
- Puncture the side of the donut with the piping tip and squeeze some of the marmalade into the center of the donut.
- Continue to do this until all the donuts have been filled.
- In a small mixing bowl combine the powdered sugar, hot water and lemon juice. Mix well until you get a paste the consistency of maple syrup.
- Place a tbsp. or so of the icing over the donuts and then top with some of the candied orange peels.
- Set aside to set and then ENJOY!