Brandy Doughnuts With Dark Chocolate Marzipan and Strawberry Confiture
Makes 28 to 32 large doughnuts
The almost perfectly round shape makes these doughnuts look striking. Refreshingly, they are not too sweet. It's best to weigh ingredients for this recipe, and you'll need a thermometer to monitor the frying oil.
If you like, you can fill the doughnuts with the Strawberry Confiture; or buy good-qualilty strawberry preserves. Use the Dark Chocolate Marzipan as a glaze or filling. Or substitute your favorite filling.
MAKE AHEAD: The optional confiture can be made a day in advance, covered and refrigerated. Reheat gently in a saucepan before using. The formed doughnuts need to rise for one hour before frying. The doughnuts are best served soon after frying. Adapted from a recipe by pastry chef Barry Sayag of Tatti Bread in Israel.
For the doughnuts
14.8 ounces all-purpose flour (3 cups plus 2 tablespoons, measured by scooping the flour into a measuring cup and leveling)
12.7 ounces bread flour (2 3/4 cups plus 1 teaspoon, measured by scooping the flour into measuring cups and leveling)
2 tablespoons plus 3/4 teaspoon active dry yeast (from 3 envelopes of yeast)
1 teaspoon baking powder
1/2 cup plus 2 tablespoons granulated sugar
1 teaspoon salt
4 tablespoons plus 2 teaspoons unsalted butter, melted and cooled, plus unsalted butter for greasing the baking sheets
11.1 ounces (a scant 1 1/3 cups) milk, at room temperature
2 tablespoons brandy (may substitute water, milk or orange juice)
2 large eggs, at room temperature
1.4 ounces (2 tablespoons plus 1 teaspoon) warm water
Vegetable oil, for frying
For the strawberry confiture
1 pound strawberries, hulled
11 ounces (a generous 1 1/3 cups) sugar
1 vanilla bean, split
1 tablespoon freshly squeezed lemon juice
For the dark chocolate-marzipan
9 ounces (1 cup plus 2 tablespoons) heavy whipping cream
2 ounces marzipan, pinched off into small pieces
9 ounces dark chocolate (55 percent cacao), cut into small pieces
For the doughnuts
Confectioners' sugar, for dusting
Place the flours, yeast, baking powder, sugar and salt in the bowl of a stand mixer fitted with a dough-hook attachment and mix at low speed for a few seconds to combine. Add the butter, milk, brandy, eggs and water, and mix at low speed for 5 minutes, stopping to scrape down the sides of the bowl as needed. Increase the speed to medium and mix for 6 minutes, until the dough is completely incorporated and smooth; keep a close eye on your mixer here, because the stiff dough may cause it to move around on the counter.