Ingredients
Makes about 16 donuts
- 500 gr of strength flour
- 250 ml of milk
- Peel of an orange
- 1 / 2 teaspoon salt
- 2 envelopes of dry baker’s yeast (Royal)
- 1 egg
- 50 grams of butter
- 50 g sugar
- Olive oil to fry the donuts
For the frosting
- 300 gr of icing sugar
- 8 tablespoons of milk
- 2-3 tablespoons of vanilla essence
For the chocolate coating
- 150 gr of icing sugar
- 40 ml water
- 100 gr of chocolate fondant (we can use white or black)
Preparation
- Peel an orange, taking care to get only the orange skin, without any white so that it does not bitter.
- Put the milk with the orange peel in a saucepan and when you bring it to a boil, turn off the heat. Let it cool down a bit and remove the orange peel.
- In a bowl, mix the flour, sugar, yeast and salt. Mix everything and add the beaten egg, butter and milk.
- Start kneading until the dough is compact and when you notice that it doesn’t stick to your hands (put a little flour on them), form a ball and place it on a plate, covering it with a cotton cloth and let it double its size. volume more or less (about 30/40 minutes).
- Once the dough has doubled in volume, put a bit of flour on your work table or counter and place the dough on it. Go kneading with the help of a rolling pin until you leave the dough more or less 1 cm thick.
- Once you have it extended, we are going to proceed to make the shape of our donuts. We have used circular cutters, one larger and one smaller, but if you don’t have one, you can use a conventional glass as a large circle, and a juice bottle cap as a small circle.
- Cut the donuts, and place them on a rack with baking paper. Let the donuts rest for about 30 minutes and you will see how they grow in volume approximately twice.
- Once we have them ready. Prepare a saucepan to fry the donuts. It is important that we do not do it in a pan. We need a round container that condenses the oil well. In this saucepan, place abundant olive oil until the saucepan is almost half filled, and let it heat up.
- Once we have the hot oil, very carefully so as not to mark the fingers in our donuts, we fry our donuts one by one in the oil, turning and turning until they are golden on both sides, and let the oil drain from each one of them. and let them cool on the oven rack that we had prepared. While they cool, we are going to prepare the white glaze by mixing the icing sugar, milk and vanilla until we get a homogeneous mixture with a brown touch.
- Dip the donuts in the mixture and leave them on the rack without forgetting to put baking paper underneath so that the remains of the glaze fall.
- If you want you can also make the chocolate glaze.