Baked Doughnuts

INSTRUCTIONS

• 1
  Sift the flour and sugar into a bowl, mix in a pinch of salt, vanilla sugar, and yeast. Add the milk and then mix in the eggs one by one.
• 2
  Knead the dough for about 10 minutes, gradually adding the softened butter cut into small cubes. An elastic, shiny dough will form, which is not too stiff. Cover the bowl with a cloth and place it in a warm, draft-free place. Let the dough rise for 1½ to 2 hours, until it doubles in volume.
• 3
  Roll out the risen dough into a sheet about 1 cm thick. Cut out circles with a diameter of 6 cm from the dough. Place a teaspoon of plum jam in the center of each circle, seal the dough, and place the doughnuts seam-side down into paper cups.
• 4
  Place the cups with larger gaps on a baking sheet, cover it with a cloth, and let the doughnuts rise again for 1 hour in a warm, draft-free place, until they double in volume.
• 5
  Before baking, brush the doughnuts with a beaten egg, which should be at room temperature. Bake for 15 minutes in an oven preheated to 180°C with convection.
• 6
  After baking, let them cool for 10 minutes, then spread with sugar glaze and sprinkle with candied orange peel.

INSTRUCTIONS FOR THE GLAZE

• 1
  Sift the sugar and mix it with orange juice. A smooth and uniform glaze should form, which is slightly stretchy and drips very slowly from a spoon.