Chop the chocolate for the filling. Bring whipped cream with vanilla pulp and orange zest to a boil in a saucepan, gradually stir in the chocolate. Allow the cream to cool in the refrigerator.
Prepare a dough from the ingredients for the yeast dough and let it rise. Divide the risen dough into 12-14 equal pieces. Shape the pieces of dough into balls. Cover the dough balls and let them rise until doubled in volume.Heat the oil in a pot to 160-170°C. Place the dough balls in batches in the hot oil and fry, covered, for about 1 minute. Lift out the doughnuts with a slotted spoon and drain on kitchen paper.
Peel the mango and cut into thin slices. Cut the mango slices into squares about 3 x 3 cm. Wash the plums, cut them in half and pit them. Peel the kiwis. Wash and clean the strawberries. Cut the plums, kiwis and strawberries into thin slices.
Cut the doughnuts in half horizontally. Mix the chocolate cream with the beaters of a hand mixer until creamy, fill into a piping bag with a small nozzle, pipe in small dots onto the bottom of the doughnuts and spread. Place 1 strawberry, plum, mango and kiwi slice on top. Cover each with the top half of the doughnut and dust the Fruity Doughnut Burgers with powdered sugar.
Depending on your taste, you can also fill Johann Lafer's fruity doughnut burgers with other fruits such as apricots, peaches, bananas or apples and pears in small slices.