Apricot Citrus Jelly Doughnuts Recipe

Ingredients

• 180 ml whole milk, lukewarm
• 7 g instant yeast
• 45 g granulated sugar
• 1 large egg plus 1 egg yolk
• 45 g unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 360 g all-purpose flour, plus more for dusting
• 3/4 teaspoon fine salt
• Finely grated zest of 1 orange
• Neutral oil, for frying
• 180 g smooth apricot jam
• 1 tablespoon fresh orange juice
• 100 g granulated sugar, for coating
• Finely grated zest of 1 lemon

Method

1. 1

   Whisk the milk, yeast, and 45 g sugar in a large bowl. Add the egg, yolk, melted butter, vanilla, and orange zest.

2. 2

   Stir in the flour and salt to form a soft dough. Knead on a lightly floured surface for 8 to 10 minutes, until smooth and elastic.

3. 3

   Place the dough in a lightly oiled bowl, cover, and leave in a warm place for 60 to 75 minutes, until doubled.

4. 4

   Roll the dough to about 1.5 cm thick. Cut twelve 6 cm rounds, rerolling the scraps once, and arrange them on small squares of baking paper.

5. 5

   Cover the rounds loosely and proof for 30 to 40 minutes, until visibly puffy. Meanwhile, stir the apricot jam and orange juice until smooth and transfer it to a piping bag fitted with a filling tip.

6. 6

   Mix the 100 g sugar and lemon zest in a shallow bowl, rubbing the zest into the sugar with your fingertips.

7. 7

   Heat 5 cm of neutral oil in a heavy pan to 175 C. Fry the doughnuts in batches for about 90 seconds per side, maintaining the oil temperature between batches.

8. 8

   Drain briefly on a rack, then roll the warm doughnuts in the lemon sugar.

9. 9

   When cool enough to handle, pierce the side of each doughnut and pipe in apricot filling until the doughnut feels slightly heavy. Serve the same day.