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1
Place milk or water in small bowl.
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2
Sprinkle yeast and 1 teaspoon sugar over milk.
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3
Set aside until frothy, about 10 minutes.
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4
In a mixer fitted with paddle attachment, beat remaining sugar with egg and egg yolk.
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5
Add sour cream, salt, vanilla extract, orange zest and yeast mixture, and mix well.
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6
With mixer running, gradually add flour.
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7
Mix until dough is soft, smooth and elastic, adding flour if dough seems very sticky, 3 to 5 minutes.
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8
Do not add more than an additional 3 tablespoons flour; dough will be somewhat sticky, but will firm up in refrigerator.
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9
Place in an oiled bowl, cover, and refrigerate at least 4 hours or overnight.
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10
On a floured surface, roll out dough to 1/2-inch thickness.
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11
Use a biscuit or a cookie cutter to cut out 2-inch rounds, placing them on a parchment-lined baking sheet.
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12
Reroll scraps and cut again.
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13
Let rise in a warm place 30 minutes.
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14
In a heavy pot, heat 3 inches of oil to 365 degrees; when hot enough, a small piece of dough will brown on bottom in 30 seconds.
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15
If too hot, doughnuts will brown outside before cooking through.
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16
Working in batches, fry doughnuts until golden brown, turning once.
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17
Drain on paper towels and dust with sugar while still warm.
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18
Let oil come back to 365 degrees between batches.
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19
If you have a pastry bag, fit with a small round tip and spoon jam into bag.
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20
When doughnuts are cool enough to handle, use tip of bag (or pointed tip of a serrated knife) to make a hole in bottom of doughnut.
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21
Squeeze or use a small spoon to nudge 1/2 teaspoon jam into hole.
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22
Repeat with remaining doughnuts and serve immediately.
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23
Dust again with powdered sugar.
