- Yield:about 18 doughnuts
- Active time: 45 minutes
- Total time:About 9 hours, including time for the dough to proof
- 4 1/2 teaspoons active dry yeast, divided
- 1 cup warm water
- 4 cups all-purpose flour, divided
- 1/2 teaspoon powdered cardamom
- 1/2 teaspoon orange extract
- 1 teaspoon instant coffee powder
- 1/4 cup warm milk
- 1/2 tablespoon salt
- 1/4 cup sugar
- 6 large egg yolks
- 1/4 cup (4 tablespoons) melted butter
- Zest of one orange
- 1 cup sugar
- 2 quarts canola oil
One day before you plan on serving your doughnuts mix 2 1/4 teaspoons yeast with warm water. When yeast begins to bubble, add 2 cups flour, yeast mixture, caradmom, orange extract, and coffee powder to the bowl of a large standing mixer fitted with the dough hook attachment. mix on low until thoroughly incorporated, about 5 minutes. Cover and refrigerate overnight.
The next day, mix remaining 2 1/4 teaspoons of yeast with warm milk. Place remaining 2 cups flour, salt and sugar in large mixing bowl. When yeast begins to bubble, add yeast mixture, egg yolks and melted butter to dry ingredients, mixing until incorporated. Let mixture rest for 1 hour at room temperature.
Combine the two doughs in a standing mixer, using the dough hook attachment, until completely incorporated, about 5-10 minutes at low speed. Combine the zest and sugar in a food processor and process until the zest tinges the sugar a pale orange color.
Preheat 2 quarts oil to 325 degrees in Dutch oven or wok. Roll dough to 3/4-inch thickness and cut into rounds or Os approximately 2 inches. Cover doughnuts with a damp towel and allow to rest for at least 30 minutes in the refrigerator. Uncover and let rise in a warm place. Fry until golden, flipping once, about 6 minutes. Drain on paper towels. Sprinkle the orange sugar over the warm doughnuts and serve.