Prep time: 15- 20 minutes

Cook time: 4-6 minutes per batch

Rest time: 1 hour 45 minutes

Materials:

• 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

Process:

1. 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.
2. Add in 2 tbsp. of the warm milk and continue to mix.
3. 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.
4. 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.
5. Switch to dough hook attachment and add in the flour, salt, lemon zest and proofed yeast.
6. Mix on low to roughly combine everything.
7. 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.
8. Cover with a clean kitchen towel and set aside for 90 minutes to rise.
9. Flour a clean work surface and place the dough on the surface. Kneed for a minute or so to pull the dough together.
10. Separate the dough into 2 equal parts.
11. Set one aside and place the second on a roughly floured surface.
12. Using a roller roll out the dough to about a 1/3 inch thick.
13. Using a biscuit cutter or round glass start to cut holes in the dough. The size of the circles depends on you.
14. Continue to do this until all the dough is gone. Set aside to rise slightly while the oil comes to temperature.
15. 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.
16. 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.
17. Place the donuts on a paper towel lined plate and let them cool slightly.
18. Once cooled enough to hold take a piping bag and fill it with the marmalade.
19. Puncture the side of the donut with the piping tip and squeeze some of the marmalade into the center of the donut.
20. Continue to do this until all the donuts have been filled.
21. 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.
22. Place a tbsp. or so of the icing over the donuts and then top with some of the candied orange peels.
23. Set aside to set and then ENJOY!