MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sufganiyot w/Bourbon-Orange Glaze
Categories: Breads, Booze, Citrus
Yield: 18 servings

MMMMM---------------------------DONUTS--------------------------------
1 1/2 c All-purpose flour
1/2 c Sugar
1 ts Baking powder
pn Salt
1/2 c Buttermilk
2 lg Eggs; separated
1 tb Melted unsalted butter
1 tb Fresh orange juice
2 1/2 ts Fine grated orange zest
1 ts Vanilla extract
Oil; for frying

MMMMM---------------------DUSTING & GLAZING--------------------------
1/4 c Orange marmalade
1 tb Bourbon
Confectioners’ sugar

MAKE THE DONUTS: In a large bowl, whisk together the
flour, sugar, baking powder, and salt. In a medium bowl,
whisk together the buttermilk, egg yolks, butter, orange
juice and zest, and vanilla. Fold the wet mixture into
the dry ingredients until just combined (do not
overmix), then set aside.

Fill a heavy-bottomed fitted with a deep-fry thermometer
with oil to a depth of 2 inches, then set over medium
heat and heat to 375ºF/190ºC.

Meanwhile, in a clean medium bowl, use a wire whisk or
an electric mixer to whip the egg whites to medium-stiff
peaks. Switch to a silicone spatula and gently fold the
whites into the reserved batter.

FRY THE DONUTS: Line a large rimmed baking sheet with a
few layers of paper towels and set it by the stove.
Working in batches and using a tablespoon-sized
measuring spoon, scoop the batter into the oil and cook
until puffed and golden brown on one side, about 3
minutes. Using tongs, a slotted spoon, or a spider
skimmer, flip the donuts and continue cooking until
evenly golden brown, about 3 minutes more. Transfer to
the lined baking sheet to drain while you fry the rest
of the donuts.

While doughnuts are frying, mix the glaze: In a small
bowl, whisk together the marmalade and bourbon and set
aside.

When all the donuts are fried, drizzle with the reserved
glaze. Dust with confectioners’ sugar and serve
immediately.

Yield: makes 18 donuts

BY Sara Bradley

RECIPE FROM: https://www.saveur.com

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