For the Donuts:
- 1 packets of dry yeast
- 3/4 cup warm milk
- A couple of drops of vanilla extract
- 110 grams (1 stick) of butter (softened).
- 2 egg yolks
- 1 egg
- 4 cups (500 g) cups flour
- 50 grams of sugar
- 1 teaspoon of salt
- 2 teaspoons cognac or brandy
- 1 teaspoon grated orange peel or lemon zest.
For the Filling
- 1 Jar of Jubli® Coco spread or Jubli® Honey spread
- 1 cup of powdered sugar
In a mixing bowl pour the warm milk, 1 teaspoon of sugar and the yeast.
Once the yeast shows signs of fermentation (5-8 minutes), using a kneading hook turn on the mixer on low speed and add the eggs, butter and vanilla.
In a separate bowl combine all the dry ingredients (flour, sugar, salt, zest) and add to the yeast mixture.
After a few seconds of mixing, add the brandy.
Continue to mix at a slow speed until a uniform dough is obtained (approximately 5 minutes).
Cover the bowl with a bag or towel and place in a warm location to proof until the dough doubles in volume (45-60 minutes).
When the dough is ready, place on a lately oiled work area. Using a rolling pin roll out the dough to height of about a half an inch.
Cut out circles using a cup or a round cookie die. Remove the circles and place on the side. Repeat the process with the leftover dough.
Cover the dose circles with a towel and let rise while you warm up the oil for frying.
In a large saucepan heat up oil to frying temperature of 300-3200f.
When the oil is ready gently place the donuts into the oil and fry the donuts for 2 minutes on each side.
Remove from the oil and place on a cooling rack or a surface lined with paper towels.
Fill the donuts using a piping bag or you could just cut them in half and fill them using a spoon.
Once the donuts are cool use a strainer to gently coat the donuts with powdered sugar.