French · Dessert
Orange Blossom Donuts
A French-leaning brioche-style yeasted donut perfumed with fresh orange zest, deep-fried to a delicate golden crust and rolled warm in orange-scented sugar. The dough is enriched with egg and butter for a tender, pillowy crumb reminiscent of pâtisserie viennoiserie, and the citrus coating keeps the finish bright rather than cloying.
$0
25 minsPrep
6 minsCook
136 minsTotal
MediumLevel
Nutrition per serving
312Calories
4.8gProtein
16.7gFat
36.4gCarbs
13.1gSugar
1.2gFiber
235mgSodium
36mgChol
3.4gSat Fat
76mgPotassium
24mgCalcium
1.5mgIron
0.1mcgVitamin B12
2.4mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Saison-style Craft Beer
local
French Chicory Coffee (Café au Lait)
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Warm the milk gently until lukewarm, then stir in the yeast and a pinch of the sugar; let it stand for 8-10 minutes until foamy.
2
In a bowl, combine the flour, remaining sugar, and salt, then make a well and add the beaten egg, orange zest, and the yeast mixture.
3
Mix until a shaggy dough forms, then knead in the softened butter a little at a time until the dough is smooth and elastic, about 8 minutes by hand.
4
Cover the bowl and let the dough rise in a warm spot for 60-75 minutes, until roughly doubled in size.
5
Punch down the dough, divide into 2 equal pieces, and shape each into a smooth ring or ball; place on a floured surface, cover loosely, and let rest 30 minutes.
6
Heat the vegetable oil in a deep pan to 175°C (350°F), using a thermometer to monitor temperature throughout frying.
7
Fry the donuts in batches of 1 to avoid crowding the pan, cooking 60-90 seconds per side until deep golden brown.
8
Lift onto a wire rack to drain briefly while still hot.
9
Mix the coating sugar with the second measure of orange zest, then roll the warm donuts in the mixture until fully coated.
10
Serve immediately while warm and fragrant.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g All Purpose Flour
- 22g22g Whole Milk, warmed
- 2g2g Yeast Dried
- 8g8g Sugar White
- 14g14g Egg, beaten
- 8g8g Butter, softened
- 5g5g Orange, zested
- 1g1g Salt
- 400g400g Vegetable Oil, for frying, partial_absorption, fats
- 16g16g Sugar White, mixed with orange zest, for coating, 1
- 4g4g Orange, zested, for coating sugar, 1
