Ingredients
- 4 cups (560 g) all-purpose flour, plus more for dusting
- ⅓ cup (70 g) granulated sugar
- 1½ teaspoons sea salt
- 2½ teaspoons active dry yeast
- 4 large eggs
- 2 teaspoons grated orange zest
- ¾ cup (180 ml) warm water
- ½ cup (110 g) unsalted butter, at room temperature
- Neutral oil (vegetable, canola, or rice bran) for frying
- 2 cups (240 g) sifted confectioners’ sugar
- 2 cups (580 g) Roasted Apricot Jam (substituting apricots for plums)
How to Make It
- Place the flour, sugar, sea salt, yeast, eggs, orange zest, and warm water in the bowl of a stand mixer fitted with a dough hook and mix on a medium speed for 8 minutes, or until the dough starts coming away from the sides and forms a soft ball. Turn off the mixer and let the dough rest for a minute.
- Start the mixer up again on a medium speed and slowly add the butter to the dough, about 1 tablespoon at a time.
- Alternatively, you can make this dough without a mixer. Mix all the ingredients before butter in a large bowl with a wooden spoon or rubber spatula. Knead on a lightly floured surface until the dough feels smooth and elastic, about 10 minutes. Knead in the butter a little at a time until well mixed. Praise yourself for the hearty workout you’ve just completed.
- Once it is all incorporated, mix on medium-high speed for 5 minutes, or until the dough is glossy, smooth, and elastic when pulled.
- Cover the bowl with plastic wrap and leave to rise until it has doubled in size, about an hour. Knead the dough just briefly to get the extra air out, then re-cover the bowl and put into the fridge to chill overnight.
- The next day, take the dough out of the fridge and gently press it into a large rectangle about 1 inch / 2.5 cm thick. Use plenty of flour to prevent any sticking. Using a pizza wheel or sharp knife, cut the dough into 24 or so rough 1½- to 2-inch / 4 to 5 cm squares.
- Place the squares on a well-floured sheet pan, leaving plenty of room between them. Cover lightly with plastic wrap and leave for 2 to 3 hours, or until about doubled in size.
- Fill a large, tall pot with 2 to 3 / 5 to 7.5 cm inches of oil, to at least 3 to 4 inches / 7.5 to 10 cm of space from the top. Heat the oil to between 350° and 360°F / 180° and 182°C. Meanwhile, place the confectioners’ sugar in a bowl.
- Carefully place a few doughnuts in the oil. Watch your oil temperature so that it remains right around 360°F / 182°C. Don’t overcrowd, or the temperature of the oil will drop dramatically.
- Fry for about 2 minutes per side, until deep golden brown, like the color of your morning coffee with a good splash of cream.
- Transfer the warm doughnuts to the bowl of confectioners’ sugar. Toss well to completely cover, then transfer the doughnuts to a wire rack and allow them to cool slightly.
- Snip the doughnuts in the middle but don’t snip completely in half. Add a spoonful of jam, then serve while the doughnuts are still warm.
- The doughnuts are best served the day they have been fried. The dough will keep in the fridge for up to 3 days or frozen for up to 3 months.