Shrovetide Doughnuts by Pavel Berky

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.

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.

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.