Directions:
- Pour the milk into a small bowl and sprinkle it with the yeast and 1/2 teaspoon of the confectioners' sugar. Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast completely.
- 2. Set the bowl aside in a warm, draft-free place (such as an unlighted oven) for about 10 minutes, or until the mixture almost doubles in volume.
- 3. Sift the flour and the remaining confectioners' sugar into a deep bowl and make a well in the center. Pour in the yeast mixture, egg yolks, rum, vodka and vanilla and, with a large spoon, gradually stir the flour into the liquid ingredients.
- 4. Continue to stir until well mixed, then add the orange and lemon peel and beat in the softened butter, a few tablespoons at a time. The dough should be just firm enough to be gathered into a medium- soft ball.
- 5. On a lightly floured surface, knead the dough by pushing it down with the heels of your hands, pressing it forward and folding it back on itself. Repeat-pushing, pressing and folding-until the dough is smooth and elastic.
- 6. Gather it into a ball, place it in a lightly buttered bowl, and dust the top with flour. Drape the bowl with a towel and set it aside in the draft-free place for about 1 hour, or until the dough doubles in volume.
- 7. Punch the dough down with a single blow of your fist and, on a lightly floured surface, roll it out into a rough circle about 1/2 inch thick. With a cookie cutter or the rim of a glass, cut the dough into 21/2-inch rounds.
- 8. Gather the scraps into a ball, roll it again to a thickness of 1/2 inch and cut out similar rounds of dough. You should have about 2 dozen rounds.
- 9. With your thumb, make a 1-inch round indentation in the center of each circle and fill it with about 1/2 teaspoon of the preserves.
- 10. Lift up the edges of the dough around the filling and pinch the ends together to enclose the filling securely. Cover a baking sheet with a sheet of wax paper and place on it the doughnuts, seam side down and about 2 inches apart.
- 11. Set aside in the draft-free place again for about 1 hour, or until the doughnuts have puffed up and doubled in size.
- 12. Pour the oil into a deep fryer or large heavy saucepan to a depth of 3 inches and heat until it reaches a temperature of 325 on a deep-frying thermometer.
- 13. To deep-fry the doughnuts, lower 3 of them into the hot oil with a slotted spoon and fry for 4 minutes.
- 14. Turn the doughnuts over with the spoon and continue to deep-fryuncovered for about 4 minutes longer, or until they are golden brown.
- 15. Transfer them to drain on a platter lined with paper towels and fry the remaining doughnuts similarly. Let the doughnuts cool to room temperature, then sprinkle them lightly with a little confectioners' sugar and serve.
- To make about 2 dozen doughnuts
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1220 Kcal (5108 kJ) | ||
| Calories from fat | 1119.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 124.36g | 191% | |
|---|---|---|---|
| Cholesterol | 386.39mg | 129% | |
| Sodium | 40.91mg | 2% | |
| Potassium | 89.63mg | 2% | |
| Total Carbs | 23.05g | 8% | |
| Sugars | 6.54g | 26% | |
| Dietary Fiber | 0.9g | 4% | |
| Protein | 6g | 12% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 0.6mg | 3% | |
| Calcium | 49.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 607.83 Kcal (2545 kJ) | ||
| Calories from fat | 557.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.96g | 191% | |
|---|---|---|---|
| Cholesterol | 192.51mg | 129% | |
| Sodium | 20.38mg | 2% | |
| Potassium | 44.66mg | 2% | |
| Total Carbs | 11.48g | 8% | |
| Sugars | 3.26g | 26% | |
| Dietary Fiber | 0.45g | 4% | |
| Protein | 2.99g | 12% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.8mg | 50% | |
| Iron | 0.3mg | 3% | |
| Calcium | 24.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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