Brioche Doughnuts with Roasted Apricot Jam

1. Combine Dry Ingredients

In the bowl of a stand mixer, combine the all-purpose flour, granulated sugar, sea salt, and active dry yeast.

2. Add Wet Ingredients and Zest

Add the large eggs, grated orange zest, and warm water to the dry ingredients. Mix using the dough hook attachment on medium speed for about 8 minutes.

3. Incorporate Butter

Gradually add room temperature unsalted butter to the dough, either kneading by hand for about 10 minutes or continue with the stand mixer on medium-high speed for 5 more minutes.

4. First Rise

Place the dough in a bowl, cover with plastic wrap, and let it rise at room temperature for about an hour.

5. Chill Overnight

After the first rise, knead the dough briefly, then cover and rest in the refrigerator overnight.

6. Shape and Second Rise

Remove the dough from the refrigerator, press it into a rectangle about 1-inch thick, cut into 24 squares, arrange on a floured sheet pan, cover, and let rest for 2-3 hours.

7. Frying

Heat neutral oil in a pot to a depth of 3-4 inches and fry the doughnuts in batches at 350°F to 360°F, about 2 minutes per side until golden brown.

8. Coat with Sugar and Fill with Jam

Toss the warm doughnuts in sifted confectioners’ sugar and fill each with a spoonful of Roasted Apricot Jam.