Brandy Doughnuts With Dark Chocolate Marzipan and Strawberry Confiture

Democracy Dies successful Darkness

For the doughnuts

• 14.8 ounces all-purpose flour (3 cups positive 2 tablespoons, measured by scooping the flour into a measuring cupful and leveling)
• 12.7 ounces breadstuff flour (2 3/4 cups positive 1 teaspoon, measured by scooping the flour into measuring cups and leveling)
• 2 tablespoons positive 3/4 spoon progressive adust yeast (from 3 envelopes of yeast)
• 1 spoon baking powder
• 1/2 cupful positive 2 tablespoons granulated sugar
• 1 spoon salt
• 4 tablespoons positive 2 teaspoons unsalted butter, melted and cooled, positive unsalted food for greasing the baking sheets
• 11.1 ounces (a scant 1 1/3 cups) milk, astatine country temperature
• 2 tablespoons brandy (may substitute water, beverage oregon orangish juice)
• 2 ample eggs, astatine country temperature
• 1.4 ounces (2 tablespoons positive 1 teaspoon) lukewarm water
• Vegetable oil, for frying

For the strawberry confiture

• 1 lb strawberries, hulled
• 11 ounces (a generous 1 1/3 cups) sugar
• 1 vanilla bean, split
• 1 tablespoonful freshly squeezed citrus juice

For the acheronian chocolate-marzipan

• 9 ounces (1 cupful positive 2 tablespoons) dense (whipping) cream
• 2 ounces marzipan, pinched disconnected into tiny pieces
• 9 ounces acheronian cocoa (55 percent cacao), chopped into tiny pieces

For the doughnuts

• Confectioners' sugar, for dusting