½ cup (125 ml) warm water

4 tsp instant dry yeast

1 cup (250 ml) 35% cream

1 clementine (or ½ orange), zest finely grated

1 lemon, zest finely grated

1 tsp (5 ml) vanilla extract

4 ½ cups (675 g) unbleached all-purpose flour

½ cup (105 g) sugar

1 tsp salt

4 egg yolks

3 eggs

Corn or vegetable oil, for frying

Sugar, for coating

In a bowl, combine the water and yeast. Let rest for 5 minutes.

In another bowl, combine the cream, citrus zest and vanilla. Set aside.

In a stand mixer using the dough hook, or in a large bowl with a wooden spoon, combine the flour, sugar, salt, egg yolks and eggs. Add the cream and yeast mixtures and stir until the dough starts to form. In the stand mixer or on a lightly floured surface, vigorously knead the dough for 5 minutes or until smooth. Shape the dough into a ball and place in a clean, lightly floured bowl. Cover with a damp cloth and let rise in a warm, humid spot for 2 hours.

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