orange doughnuts

In the bowl of a stand mixer, stir together ½ cup (120 grams) warm water, 1 tablespoon (12 grams) sugar, and yeast by hand; let stand until foamy, about 10 minutes.Add 2 cups (250 grams) all-purpose flour, whole milk, melted butter, bread flour, coconut milk, eggs, salt, extracts, and remaining 3 tablespoons (36 grams) sugar to yeast mixture; using the paddle attachment, beat at low speed just until combined. Increase mixer speed to medium; beat until well combined, about 1 minute. Add 2 cups (250 grams) all-purpose flour; beat at low speed just until combined. Increase mixer speed to medium; beat until well combined, about 1 minute.Switch to the dough hook attachment. Beat at medium speed just until dough starts to pull away from sides of bowl, 3 to 4 minutes; add up to remaining ¼ cup (31 grams) all-purpose flour, 1 tablespoon (8 grams) at a time, if needed. (Dough will still be quite soft and slightly sticky but should not seem excessively wet.)Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour. (Alternatively, cover and refrigerate overnight. When ready to use, proceed as directed.)Place 3 large baking sheets upside down, and spray with cooking spray. Cut 14 (6-inch) squares of parchment paper, and place on prepared pans. Spray parchment with cooking spray. Spray 3 large sheets of plastic wrap with cooking spray.Punch down dough. Lightly dust a work surface with all-purpose flour; turn out dough onto prepared surface, and divide into 14 portions (about 80 grams each). Roll 1 portion of dough into an 18-inch-long log of equal thickness. (Keep remaining dough covered with plastic wrap, spray side down.) Place a finger in center of dough log, and fold log in half crosswise. Twist dough 4 to 5 times to look like a rope, and pinch ends together. Repeat with remaining dough.Gently transfer doughnuts to prepared parchment squares, spacing 2 to 3 inches apart. Cover doughnuts with plastic wrap, spray side down, and let rise in a warm, draft-free place (75°F/24°C) until puffed, 40 minutes to 1 hour.In a large heavy-bottomed saucepan, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 365°F (185°C).Line 2 large rimmed baking sheets with paper towels.Working in batches, use parchment paper to gently pick up doughnuts and add to oil. (Do not place parchment paper in oil.) Fry until golden brown, about 1 minute per side. Remove doughnuts from oil using a spider strainer, and place on prepared pans. Let cool completely.Line 2 large rimmed baking sheets with parchment paper; place wire racks on top.Dip cooled doughnuts halfway into Coconut-Orange Glaze; lift straight up and gently swirl in a circular motion to let excess drip off. Place doughnuts, glaze side up on prepared rack, and let stand until glaze is set, 20 to 30 minutes. Best served same day as made. LEGGI TUTTO