-
1
Bring milk to a simmer in a 1-quart heavy saucepan, then remove from heat and stir in sugar and salt.
-
2
Pour into a large bowl and let cool slightly.
-
3
While milk is cooling, dissolve yeast in warm water in a small bowl, stirring.
-
4
Let stand for 5 minutes.
-
5
Stir the yeast mixture into the milk, along with 2 tablespoons oil, eggs, and zest.
-
6
Stir in 2 1/2 cups flour with a wooden spoon to make a very soft dough.
-
7
Spread 1 cup flour on work surface and put dough on top, scraping it from bowl with a rubber spatula.
-
8
Knead dough, incorporating all of flour from work surface and adding just enough additional flour (if necessary), about 5 minutes; dough should be slightly sticky.
-
9
Transfer dough to an oiled large bowl and sprinkle lightly with additional flour.
-
10
Cover bowl with a clean kitchen towel and let dough rise in a warm draft-free place until doubled in bulk, about 1 1/2 hours.
-
11
Turn out dough onto a floured surface and roll out with a floured rolling pin until 1-inch thick.
-
12
Cut out rounds with a 2-inch cutter.
-
13
Place on a sheet pan and cover doughnuts with another kitchen towel and let rise in a warm place for 30 minutes.
-
14
While doughnuts rise, heat oil in a deep 4-quart pot until it registers 365 degrees F on a thermometer.
-
15
Fry doughnuts 2 at a time, turning once or twice, until puffed and golden brown, about 2 to 3 minutes per batch.
-
16
Transfer to paper towels to drain.
-
17
Place jam in a pastry bag fitted with a 1-inch plain tip and poke the tip into the center of each doughnut (entering from the side) and squeeze in some of the jam.
-
18
Ice the top with some of the ganache and sprinkle with hazelnuts.
-
19
Bring cream to a simmer in a small saucepan.
-
20
Place white chocolate in a large bowl, pour hot cream over, and let sit for 1 minute; whisk until smooth.
-
21
Let cool until slightly thickened
