Doughnuts are often pigeonholed as goopy and indulgent fare, but the wonderfully clean, bright marriage of citrus and spice in this dish is proof that they can be pretty darned light and subtle, too. The sweet, quick marmalade accompaniment to these yeast-raised doughnuts is a little something different from traditional versions of the confiture. Marmalade is usually made by boiling the juice, seeds, and bitter rind of Seville oranges, but this version calls instead for the juice and zest of easy-to-find navel oranges and can be made in just half an hour on the stovetop.
Ingredients
- Basic Berliner dough
- Vegetable oil, for frying
- Cinnamon Cardamom Sugar
- Orange Marmalade
How to Make It
- Prepare the Berliner dough as directed, chilling it in the refrigerator for 20 minutes after rolling it flat to ensure that it’s extra firm.
- Heat at least 2 inches of oil in a heavy-bottomed pot fitted with a deep-fry thermometer until the oil reaches 350°F. Prepare two baking sheets: one lined with paper towels, and the other dusted with flour.
- Using a sharp knife or a pizza wheel, cut the dough into 1- by 4-inch strips and put them on the flour-dusted baking sheet (see more information on rolling and cutting).
- Fry the doughnuts in batches, taking care not to crowd the pot, until golden brown all over, 1 to 2 minutes per side. Drain on the paper-towel-lined baking sheet.
- Toss the warm doughnut sticks in the cinnamon cardamom sugar and serve them immediately alongside a dish of orange marmalade for dipping and spreading.