Sarah has been making these light donuts as a midweek dessert. This might seem elaborate, but they are incredibly quick to make especially considering how delicious they are. It is very much like a French choux pastry. Deep-fried and rolled in sugar and served hot, they are warm and crunchy on the outside. The orange zest creates fragrant undertones through the puffy pastry. They are incredibly light, but very more-ish.
Now that daylight saving has clocked on we can make these in Sarah’s apartment as the late afternoon sun streams through the pine tree and into the kitchen, turning everything as orange as the zest.
(Recipe adapted from the March 2010 issue of Gourmet Traveller)
vegetable oil, for deep-frying
120g butter, coarsely chopped
180g, self-raising flour, sieved
3 free-range eggs
1 tsp vanilla extract
½ tsp orange zest, finely grated
caster sugar, for dusting
Preheat oil in a deep-fryer or deep-sided saucepan to 170C.
Combine butter and 250ml water in a saucepan and bring to the boil over medium heat. Add flour, beat until combined and smooth (1-2 minutes), then transfer mixture to an electric mixer and, beating continuously, add eggs one at a time, beating well between each addition, until smooth. Add vanilla and orange rind, beat to combine.
Spoon tablespoons of mixture in batches into hot oil and turn occasionally until golden and puffed (5-6 minutes; be careful as hot oil may spit). Drain on absorbent paper, then lightly roll in sugar and serve warm.Category: recipes