Orange Marmalade Doughnuts


Winter citrus has been one of the only things I look forward to in the Winter. I remember my parents getting crates of oranges and grapefruits from a friend who lived in Florida. One year, when I was about 5 or 6, that crate of oranges was sitting on the table, and I could smell them.

I. had. to. have. one.

But my mother didn't sense my urgency and told me she'd help me peel one in a little bit.  I being impatient as always decided I'd peel it myself, so I climbed up to get a steak knife, and then picked my orange out from the crate, and tried to peel it.... except the only thing I peeled with my left index finger. It resulted in my first trip to the ER, and my very first scar.



Though I loved my oranges as a kid, I was not fan of marmalade. I was put off but by the bitterness of the orange rind, and refused to eat it. Now that I'm an adult, it is my favorite type of jelly to serve on toast or biscuits.

And now...


I use it as a doughnut filling!


Orange Marmalade Doughnuts:

Ingredients:

½ cup warm water
¼ cup granulated sugar
1 tbs kosher salt
2 large eggs, room temperature
¼ cup unsalted butter, room temperature
½ cup whole milk, room temperature
About 4-5 cups  bread flour (or all purpose)
2 qts vegetable oil, for frying
Powdered sugar for coating
Orange Marmalade for filling

Directions:

In a small bowl combine yeast, warm water and sugar. Mix and then set aside for about 10 minutes or until it starts to foam.


In the bowl of an electric mixer using the paddle attachment,  combine salt, eggs and butter until light and fluffy. Mix in the milk, and 1 cup of flour.


Add the yeast mixture to the bowl, mix until combined.


Switch out the paddle attachment for the dough hook. Turn mixer to medium/low and add in more flour ¼ cup at a time.


Continue to add in flour just until the dough is barely sticky. Turn mixer to medium speed and “knead” the dough until it slightly elastic.


Turn the dough out into a large buttered mixing bowl, cover with plastic wrap, and set it someplace warm to rise until it has doubled in volume.


Once the dough has doubled, turn it out onto a lightly floured surface. Roll the dough out to be about a ½ inch thick and cut into 3 inch circles (you can use a biscuit cutter, or a drinking glass). Place the dough circles on a parchment paper lined baking sheet. Do not re-roll scraps, I usually fry them cut into small strips or chunks for extra snacking, they can also be discarded.


Allow to donuts to rise one more time, until they have at least doubled in size, and appear to fluffy and filled with air.


While the donuts rise, preheat cooking oil to 370 degrees in either an electric fryer, or on a stovetop in a heavy bottomed dutch oven.


Fry each donut until it is golden on the bottom, flip and fry until the other side is golden. Be very careful when transferring the donuts to the oil, if they are handled too much, they will collapse. The finished donuts should be golden on each side, with a white ring around the middle, this shows a perfectly risen donut, and will ensure that it is nice and light in the center.


Place fried donuts onto a paper bag or paper towels to drain any extra grease.  Toss donuts in powdered sugar, and place on a cooling wrack to cool to room temperature.

Once the doughnuts have cooled, cut a small X into the side of each doughnut. Fill a pastry bag with marmalade, and fill each doughnut.

Then enjoy!

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