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Ingredients
    For the fig jam

  • 1 ½  cups C&H Light Brown Sugar

  • ¾ cup Water 
  • 12 ounces Sun Maid California Dried Golden Figs, chopped
  • 2 teaspoons Freshly grated orange zest
  • ½ cup Freshly squeezed orange juice

    For the doughnuts

  • 1 cup Warm water (105-110°F)

  • 4 ½ teaspoons Red Star Premium Instant Yeast
  • 4 ½ cups, divided All-purpose flour
  • 10 tablespoons Unsalted butter, at room temperature
  • 2/3 cup C&H Granulated Sugar
  • 3 large Eggs, at room temperature
  • 2 teaspoons Rodelle Vanilla Extract
  • 1 teaspoon Salt 
  • 1 teaspoon Freshly grated orange zest
  • 3 cups Vegetable oil of choice

    For the glaze and to finish the donuts

  • 2 cups C&H® Powdered Sugar

  • ¼ cup Milk 
  • 1 dozen Fresh figs, cut in half
  • ¼ cup C&H Light Brown Sugar

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Instructions
Prep Time: 5 minutes / Rest Time/ Cook Time: 5-6 hours/ 2-3 minutes per doughnut / Yields: 24 donuts
Step 1

Prepare the fig jam. Combine all the ingredients for the jam in a medium saucepan and bring to a simmer over medium heat, stirring occasionally. Cook for 8 minutes or until all the sugar is dissolved. Remove from heat and set aside. When the mixture reaches room temperature, process in a food processor until smooth. Fill a pastry bag fitted with a round pastry tip with the jam and set aside.

Step 2

Prepare the doughnuts. In a medium bowl, combine the warm water and yeast. Let stand for 5-10 minutes until the yeast is completely dissolved. Add 1 cup of flour and mix until smooth. Cover the bowl with plastic wrap and set in a warm place until bubbly, about 30-40 minutes.

Step 3

In a large bowl, cream butter and sugar until light and fluffy, about 4 minutes. Add the eggs, one at a time, mix until combined. Scrape the sides of the bowl as needed. Add vanilla, salt, and orange zest. Add the yeast mixture and the remaining flour. Remove from bowl and knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. Add the dough to a lightly greased large bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about one and a half to two hours. Punch the dough down, cover with plastic wrap and refrigerate for 2 hours or overnight.

Step 4

on a lightly floured surface, roll the dough out ½-inch thick. Cut with a doughnut cutter. Place the doughnuts on baking sheets lined with parchment paper. Allow the doughnuts to rise, uncovered, in a warm place until doubled in size, about 30 minutes.

Step 5

Heat the oil in a large Dutch oven or deep fryer to 365°F. Carefully drop 2-3 doughnuts at a time into the hot oil. Fry each doughnut for about one minute per side until golden. Remove from oil and place on baking sheets lined with paper towel.

Step 6

Prepare the glaze by mixing the powdered sugar and milk until smooth. When doughnuts are cool enough to handle, cut three small slits at the bottom of each doughnut and fill them with fig jam by inserting the pastry tip into the slit and squeezing the jam. Dip into the glaze and allow setting for 15 minutes. When ready to serve, garnish each doughnut with light brown sugar, sprinkle a little brown sugar on each of the fig halves and place on top of each doughnut, brulee the sugar on top of the figs with a kitchen torch. Serve.

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