Sufganiyot Doughnuts Filled with Satsuma Curd - The Local Palate

Ingredients

• 4¼ cups all-purpose flour
• ⅓ cup granulated sugar
• 2½ teaspoons salt
• 8 whole eggs, room temperature
• 1 teaspoon vanilla extract
• 1 whole orange, zested
• 3 tablespoons rum
• 1 teaspoon orange blossom water
• ⅓ cup whole milk
• 1 tablespoon plus 1 teaspoon yeast
• ⅓ cup softened butter
• Oil for frying
• Sugar for tossing
• Satsuma Curd (recipe follows)
• ½ cup fresh satsuma juice
• ½ cup sugar
• 5 tablespoons butter, unsalted
• 1 tablespoon grated satsuma zest
• 3 large eggs
• 1 egg yolk