Step 1

Bring milk to a simmer in a 1 litre heavy saucepan, then remove from heat and stir in sugar and salt. Pour into a large bowl and let cool slightly.

Step 2

While milk is cooling, dissolve yeast in warm water in a small bowl, stirring. Let stand for 5 minutes.

Step 3

Stir the yeast mixture into the milk, along with 30ml of oil, eggs, and zest. Stir in 375g flour with a wooden spoon to make a very soft dough.

Step 4

Spread 150g flour on work surface and put dough on top, scraping it from bowl with a rubber spatula. Knead dough, incorporating all of flour from work surface and adding just enough additional flour (if necessary), about 5 minutes; dough should be slightly sticky. Transfer dough to an oiled large bowl and sprinkle lightly with additional flour. Cover bowl with a clean kitchen towel and let dough rise in a warm draft-free place until doubled in bulk, about 1 1/2 hours.

Step 5

Turn out dough onto a floured surface and roll out with a floured rolling pin until 2.5-cm thick. Cut out rounds with a 5-cm cutter. Place on a baking tray and cover doughnuts with another kitchen towel and let rise in a warm place for 30 minutes.

Step 6

6) While doughnuts rise, heat oil in a deep 4 litre pot until it registers 185 degrees C on a thermometer. Fry doughnuts 2 at a time, turning once or twice, until puffed and golden brown, about 2 to 3 minutes per batch. Transfer to paper towels to drain.

Step 7

Place jam in a pastry bag fitted with a 2.5-cm plain tip and poke the tip into the center of each doughnut (entering from the side) and squeeze in some of the jam.

Step 8

Ice the top with some of the ganache and sprinkle with hazelnuts; serve.

For the ganache:

Step 1

Bring cream to a simmer in a small saucepan. Place white chocolate in a large bowl, pour hot cream over, and let sit for 1 minute; whisk until smooth.

Step 2

Let cool until slightly thickened.

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