This is the recipe for orange and almond doughnuts made with the recipe of a lifetime. . The recipe that my grandmother and my mother made at home and that so many afternoons of Semana Santa and Easter He's accompanied us at home.
The trick that my grandmother used to make the dough even and easy to knead, was to slightly heat the oil that is added already cold.
This year I have added some almonds that give it a delicious touch. They are made very quickly and it is a perfect recipe to make at home with children this Easter.
For the doughnuts
- 150 g sugar
- 3 eggs
- zest of 2 oranges
- the zest of half a lemon
- 470 g wheat flour
- 100 g almond flour
- 50 g chopped almonds
- 2 teaspoons Royal-style yeast powder
- 80 ml of extra virgin olive oil heated and then tempered
- 1 teaspoon pure vanilla extract
- 50 ml anise liqueur
- 50 ml orange juice
- 1 pinch of salt
For frying
- abundant olive oil
To rewind them
- 3 tablespoons sugar
- the zest of one Orange
Directions
In a saucepan, heat the oil slightly if it smokes. Transfer it to a bowl and set aside until it is no longer hot.
In a bowl put the eggs with the sugar and orange and lemon zest and beat well until you get a sparkling and soft cream.
In another bowl mix the flour with the almond flour, the yeast, the chopped almonds and a pinch of salt. Reserve
Add the warm olive oil, anise and orange juice and mix again.
Using a strainer, sift half the flour mixture over the bowl and whisk again.
Add the rest of the sifted flour and finish kneading. Remove the dough from the bowl and knead a minute by hand. If the dough does not stick to the countertop, it is ready to let it rest. If it sticks knead a little more. Return to the bowl and cover with a cloth. Let stand for at least half an hour.
After the resting time, we put some oil in our hands and start forming balls. We'll make them the size of a golf ball or something smaller and with the same finger we make a hole in the center.
We prepare a dish with an absorbent paper and set aside.
In a large frying pan, heat the oil. When it's hot, fry the doughnuts, four or five at a time. We're turning them around until they're golden all over the place. It is important that the oil is not too strong as they would be golden on the outside but raw inside.
We put them on the plate with absorbent paper.
We can also bake them. At 180 degrees about 20 minutes turning them after 10 minutes. The texture won't be the same but they'll be very rich too.
Put the sugar with the orange zest and rub it between your fingers so that the sugar takes the flavor of the orange. We strain it to remove the skins. We pass the doughnuts through a little sugar and we have them!
Tips and Tricks
- Difficulty: easy
- Preparation time: 15 minutes plus rest time
- Servings: 22 doughnuts depending on size
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Hello!!!! I am bundled with the dough and there is no way to stop being sticky, I am trying with the kneading machine and not even with those, the amount of flour 400 g is correct? Thank you
Hi Mara, probably the problem is the mixer. As you will see in the recipe I make them by hand. When using the mixer, you have to be careful with some doughs, because we can beat it too much and then it will be sticky. I do it with a wooden spoon and finish kneading with my hands. So once the dough has rested, doughnuts can be formed by lightly greasing the hands with a little oil. It is also important that the oil is at room temperature and or hot because this can also make it difficult to form them. I have made them many times and they have always worked, but depending on the size of the eggs and the brand of flour, you may need a little more. Add a couple of tablespoons. Knead by hand and let it sit for a while. I hope you can form them to fry them because they will be very safe. Tell me how you end up at the end. A big kiss and thanks for writing.