Combine flour, yeast, and salt in a large bowl. Melt sugar in a cup with warm milk.
Add milk and melted butter to the bowl with flour and yeast, following with eggs. Mix all well together with your hands and knead until the dough is smooth and won’t stick to your hands. You can add more flour if necessary.
Place the ready dough in a large bowl, cover with a tea towel, and set aside for 1 hour in a dry and warm place.
After resting the dough, knead again for few minutes. Roll the ready dough with a rolling pin until you end up with a large up to 2 cm thick pancake. Using a large drinking glass cut out as many circles as possible.
Fill each circle with 1 tsp of jam and pinch the sides together forming a small ball. Place each doughnut in paper cupcake forms laid out on a baking tray. Set aside for 30 min for the second proofing.
Preheat the oven to 180C. After 30 min brush each doughnut with egg white wash and bake for 15 min.
To make the icing, simply combine icing sugar and lemon juice in a small bowl. Once the mini doughnuts are completely cooled down you can dip them in icing and decorate with orange peel pieces.
Enjoy straight away. Keep in box with lid for up to 3 days.
