Doughnut recipe
These light and fluffy doughnuts are infused with orange zest and are best eaten warm, soon after cooking – perfect dunked into the rich chocolate sauce.
Ingredients
- 100 ml Single cream
- 1 Large egg, lightly beaten
- 60 g Caster sugar
- 100 ml Freshly squeezed orange juice
- 1 Orange, finely grated zest
- 3 tbsp Olive oil
- 425 g Self-raising flour, plus extra for kneading
- 500 ml Sunflower oil, for deep frying
- 3.5 fl oz Single cream
- 1 Large egg, lightly beaten
- 2.1 oz Caster sugar
- 3.5 fl oz Freshly squeezed orange juice
- 1 Orange, finely grated zest
- 3 tbsp Olive oil
- 15 oz Self-raising flour, plus extra for kneading
- 17.6 fl oz Sunflower oil, for deep frying
- 0.4 cup Single cream
- 1 Large egg, lightly beaten
- 2.1 oz Caster sugar
- 0.4 cup Freshly squeezed orange juice
- 1 Orange, finely grated zest
- 3 tbsp Olive oil
- 15 oz Self-raising flour, plus extra for kneading
- 2.1 cups Sunflower oil, for deep frying
- 1 tsp Cinnamon
- 5 tbsp Caster sugar
- 1 tsp Cinnamon
- 5 tbsp Caster sugar
- 1 tsp Cinnamon
- 5 tbsp Caster sugar
- 200 ml Milk
- 50 g Dark chocolate, broken into small chunks
- 2 tsp Cornflour
- 40 g Caster sugar
- 7 fl oz Milk
- 1.8 oz Dark chocolate, broken into small chunks
- 2 tsp Cornflour
- 1.4 oz Caster sugar
- 0.8 cup Milk
- 1.8 oz Dark chocolate, broken into small chunks
- 2 tsp Cornflour
- 1.4 oz Caster sugar
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 15 mins
- Cooking Time: 30 mins
- Serves: 6
Step-by-step
- In a large mixing bowl, whisk the cream, egg, caster sugar, orange juice, orange zest and olive oil until combined. Sift in the flour and mix to make a soft dough
- Turn out the dough and knead it on a lightly floured work surface for 1 minute to form a soft ball of dough. Using floured hands, divide the dough into 16 pieces. Roll out each piece with your hands into a sausage shape, about 15cm/6in long, then press the ends together to form a ring. Run your finger around the inside to make a hole, then transfer to a lightly floured plate
- To make the cinnamon dust, mix together the caster sugar and cinnamon on a plate and set aside. To make the chocolate sauce, put half of the milk in a saucepan over a medium heat and bring to just below the boil. Reduce the heat to low, add the chocolate and stir until melted. Mix together the remaining milk, cornflour and caster sugar in a bowl and add it to the chocolate milk mixture Stir over a medium-low heat for 3-5 minutes until thickened, then transfer to a serving bowl.
- Preheat the oven to 70ºC/150ºF/gas 1/4 and heat the sunflower oil in a wide, deep saucepan to 180°C/350°F, or until a piece of bread turns golden after 40 seconds. Fry the doughnuts, 3 at a time, for about 4 minutes, turning once, until golden. Remove with a slotted spoon and drain on kitchen paper, then transfer to an ovenproof plate and keep warm in the oven while you cook the remaining doughnuts
- Roll the doughnuts in the cinnamon dust until lightly coated. Serve warm with the chocolate sauce
Also worth your attention:
More recipes from Nicola Graimes
Nicola's book: New Vegetarian Kitchen
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