Candied Orange Doughnuts

Something new for me once again! So, yes, I have made doughnuts before, but I had never made FRIED doughnuts before.

Aren't doughnuts fried, Amarah? Well, yes, in most cases they are. But I have this nifty little doughnut maker that bakes the doughtnuts.

So, yeah, new.

"You know you want me."

They're healthy, they have oranges in them...

... candied oranges.

That's right, circles! Not rectangles! I know my shapes.

Frying time!

Plus orange sugar...

Like I roll.

And the candied orange filling.

Best way to start the day.

Candied Orange Doughnuts
(Adapted from Flour)

Candied Oranges:
2 cups sugar
3 cups water
1 navel orange
3 tangelos


Directions:
1. Slice the stem and blossom ends off the oranges. Slice the oranges into 1/4 inch thick slices.
2. In a medium saucepan, combine the sugar and water over high heat, stirring until the sugar dissolves. Bring to a boil.
3. Add the oranges and reduce heat to very low and cook, stirring occasionally, for 2 to 3 hours, until the orange rind is soft and sweet instead of bitter.
4. Place the oranges and syrup into a container and let cool completely.
5. When ready to use, drain the oranges from the syrup (save the syrup.) Chop the oranges finely. Mix the oranges with enough of the strained syrup to make a thick, gooey filling.

Doughnuts:
1 package active dry yeast
2/3 cup milk, at room temperature
1/2 tsp orange zest
3 1/2 cups all-purpose flour
1/3 cup sugar
2 teaspoons salt
3 eggs
7 tablespoons unsalted butter, room temperature, cut into 6 to 8 pieces
Canola oil

Directions:
1. Using a stand mixer fitted with the dough hook, stir together the yeast, milk, and orange zest. Let stand until yeast is dissolved, about 1 minute. 
2. Add flour, 1/3 cup sugar, salt, and eggs. Mix on low speed until dough comes together, about 1 minute. Continue mixing on low 2 to 3 minutes more. 
3. Add butter, a few pieces at a time, mixing after each addition until butter is fully incorporated and dough is soft, 5 to 6 minutes.
4. Remove dough from bowl and wrap tightly with plastic wrap. Refrigerate at least 6 hours and up to 15 hours.
5. Line two baking sheets with parchment paper. Roll out dough into 12-inch square about 1/2 inch thick. Using a 3 1/2-to-4-inch round biscuit cutter, cut out 9 doughnuts. Transfer to prepared baking sheet and cover with plastic wrap. Let stand in a warm spot until they have doubled in height and feel poufy and pillowy, 2 to 3 hours.
6. Fill a large heavy-bottomed saucepan with oil to a depth of 3 inches. Heat over medium-high heat until it reaches 350 degrees, or when flour sizzles on contact when tossed into the oil. Working in batches, place doughnuts in the hot oil, making sure not to crowd them. Fry until golden brown on one side, 2 to 3 minutes; turn and continue frying on remaining side until golden, 2 to 3 minutes more. Using a slotted spoon, transfer doughnuts to a paper towel-lined baking sheet until cool enough to handle.
7. Toss doughnuts in sugar, one at a time, to evenly coat. Return doughnuts to paper towel-lined baking sheet to cool completely, 30 to 40 minutes.
8. Poke a hole in the side of each cooled doughnut and fill with candied oranges.

Directions:


Orange Sugar:
1 cup sugar
1/4 tsp orange zest


Directions:
1. In a small bowl, add the sugar and orange zest. Use your fingers to combine the orange zest with the sugar until all the sugar is light orange in color.