
Ingredients
4¼ cup all-purpose flour
⅓ cup granulated sugar
2½ teaspoons salt
8 whole eggs, room temperature
1 teaspoon vanilla extract
1 whole orange, zested
3 tablespoons rum
1 teaspoon orange blossom water
⅓ cup whole milk
1 tablespoon plus 1 teaspoon yeast
⅓ cup softened butter
Oil for frying
Sugar for tossing
Satsuma Curd (recipe follows)
Satsuma Curd
½ cup fresh satsuma juice
½ cup sugar
5 tablespoons butter, unsalted
1 tablespoon grated satsuma zest
3 large eggs
1 egg yolk
Directions
Donuts

- Place flour, sugar, salt, eggs, vanilla, zest, rum, orange blossom water, milk, and yeast in mixing bowl of stand mixer fitted with dough hook attachment. Mix for 5 minutes on medium speed until rough dough forms. Gradually add butter. Once combined, increase speed to medium, and continue mixing for about 10 minutes, until dough is smooth.
- Line sheet pan with parchment paper then sprinkle with flour. Place dough on pan and cover. Let rest for 20 to 30 minutes.
- Unwrap dough and knead by hand for another minute. Form smooth ball, cover, and let rise on floured work surface for 15 to 20 minutes.
- Roll out to ½-inch thick and then cut out doughnuts to desired size. Combine scraps and reroll to cut out more doughnuts. Let rise in warm place until doubled in size, about 1 hour.
- While doughnuts are rising, pour at least 2 inches
of oil in heavy pot and heat to 350 degrees over medium heat. - Place doughnuts gently into pot and fry until golden brown, about 2 minutes on each side. Remove from oil and place on paper towels to drain. Toss in sugar and fill as desired with satsuma curd.
Satsuma Curd
- Combine all ingredients together in large bowl. Place over double-boiler with simmering water and cook, whisking constantly, until mixture thickens and whisk leaves trail that holds shape.
- Remove from heat and strain. Cover with plastic wrap. Poke holes in wrap, and chill until ready to use. Can be made 1 day ahead.