Step 1

In a large mixing bowl, mix the warm water with the yeast and leave to sit until it froths, about 10 minutes.

Step 2

Add sugar, zest, vanilla, eggs, and oil to the bowl and mix until well combined.

Step 3

Add flour, baking powder, and salt, and knead or mix on medium for 5 minutes until a soft, non sticky dough forms. You will know the dough is ready when it separates easily from the bowl, or when it stops sticking to your rolling surface. Add in more flour by a 1/4 cup if you need to while mixing if the dough is too sticky, but you should be fine with just 5 1/2 cups.

Step 4

Leave the dough in the bowl to rise for 1 hour I a warm place with a clean kitchen towel over the bowl.

Step 5

When the dough has doubled in size, remove the dough from the bowl onto a lightly floured surface. Punch it down and roll it out into a rectangle- 3/4 of an inch in thickness.

Step 6

Using a 3 inch round cookie cutter cut out circles, and set aside on parchment paper lined cookie sheets. Gather scraps and repeat.

Step 7

You can alternatively take pieces of dough and roll them into balls and let them rise instead of rolling out the dough and cutting shapes. If you have a kitchen scale its best to measure out the dough at about 60-65 grams (about the size of a golf ball).

Step 8

Let the circles or balls rise for another 45 mins to an hour.

Step 9

Using a deep fryer or a large stock pot, heat your oil to 350 degrees F. When the oil is ready, fry the donuts for 30 seconds on each side or until golden brown.

Step 10

Remove donuts from oil, and drain on a cookie sheet or paper towel to remove excess oil.

Step 11

Once cooled, fill the donuts with jelly- the easiest way to do this is with a squeeze bottle. Fill the bottle with jelly, stick the tip into the donut and squeeze.

Step 12

Top donuts with confectioners sugar. Serve immediately.