Shrovetide Doughnuts by Pavel Berky

Instructions

• 1
  Place all ingredients except oil and marmalade into the bowl of a stand mixer. All should be at room temperature, so take milk and eggs out of the fridge at least 2 hours before preparation. The butter must be softened. If you like, you can also add 1 tablespoon of good quality rum.
• 2
  Knead an elastic dough that does not stick to the sides of the bowl. Then transfer it to a clean bowl, cover with plastic wrap, and let it rise for 1.5 hours until it doubles in volume.
• 3
  After rising, cut smaller pieces of dough, weighing about 60 g each. Roll each piece into a ball. Place them on a baking sheet, cover with plastic wrap, and let them rise for another 30 to 60 minutes. You can help them by preheating the oven to 40 °C. The balls must double in volume so they don't remain raw in the middle after frying.
• 4
  Pour a sufficient amount of oil into a pot or deep fryer. The oil layer should be at least 5 cm deep. Heat it to a temperature of 170 °C.
• 5
  Place the risen dough balls into the oil with the bottom side up. After 1 - 2 minutes, when the doughnuts start to turn golden, flip them over and continue frying for about 1 - 2 minutes.
• 6
  After frying, place them on a baking sheet lined with a paper towel to drain excess oil. Let them rest for a while, then fill them with marmalade according to your taste. The best way to fill them is to make a small hole in the light ring with a piping bag filled with marmalade and fitted with a metal nozzle, and then fill the doughnut. Finally, you can also dust them with powdered sugar.