Tan­ger­ine dough­nuts

The Guardian - Feast - - Feast -

Prep Prove Cook Makes 10 min 1 hr 50 min 40 min 8

130ml luke­warm wa­ter

1 tsp fast-ac­tion dried yeast

1 tbsp caster sugar ¼ tsp salt 215g plain flour, plus ex­tra for dust­ing

½ tsp grated tan­ger­ine zest ½ tsp vanilla bean paste or ex­tract 1 tbsp olive oil, plus ex­tra for greas­ing

1 litre sun­flower oil, for fry­ing

For the glaze 150g ic­ing sugar 2½ tbsp Grand Marnier 2 tan­ger­ines – zest finely grated, to get 1½ tsp, then juiced, to get 2 tbsp

½ tbsp lemon juice ½ tsp vanilla bean paste or ex­tract Flaked sea salt, to serve

I guar­an­tee you won’t miss the dairy and eggs com­monly used in dough­nuts. In­stead, these are made with olive oil, which makes them rich and vel­vety. You can use other types of al­co­hol and fruity juices in the glaze, if you like, but please don’t leave out the sprin­kling of salt at the end – it makes these dough­nuts so much more spe­cial.

Put the first eight in­gre­di­ents in the bowl of a stand mixer with the dough hook in place. Knead on a medium-high speed for seven min­utes, or un­til the dough comes away from the sides of the bowl

(it will be quite sticky), then trans­fer to a lightly greased bowl. Cover with a damp cloth and leave to rise in a warm place for about an hour and a half, un­til soft, pil­lowy and dou­bled in size.

Mean­while, whisk all the glaze in­gre­di­ents in a medium bowl, un­til well com­bined and smooth.

Lightly flour your hands and a clean work sur­face, then tip out the dough on to it. Punch down to re­lease the air, then use a sharp knife to cut the dough into eight equal pieces (about 45g each). Clean and dry the work sur­face, then grease with a lit­tle olive oil. With lightly greased hands, shape each piece of dough into a smooth, round ball. Trans­fer to a tray lined with grease­proof pa­per, spac­ing them well apart, then leave to prove again, un­cov­ered, for 20 min­utes, or un­til the dough springs back slowly when touched.

Heat the sun­flower oil in a medium saucepan on a medium heat un­til it reaches 180C. Line a tray with plenty of kitchen pa­per. Once the oil is hot, use your hands very lightly to flat­ten each round of dough so it’s got two sides but with­out squeez­ing out much of the air. In batches of three, care­fully lower the dough­nuts into the hot oil and fry for two to two and a half min­utes on each side, un­til golden brown and cooked through. Use a slot­ted spoon to trans­fer the cooked dough­nuts to the lined tray and re­peat with the re­main­ing balls of dough.

Once you’ve fried all the dough­nuts, drop them in­di­vid­u­ally into the bowl of glaze, turn­ing them a few times with a spoon un­til coated on all sides. Trans­fer to a wire rack to dry for five min­utes, then coat again with a sec­ond layer of glaze. Sprin­kle with some salt and leave the glaze to set for an­other 15 min­utes. Serve warm or at room tem­per­a­ture.

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