Doughnuts of easter

Ingredients

• 2 eggs, at room temperature
• 335g (1 1/2 cups) caster sugar
• 1 tsp baking powder
• 1 ½ tbs fresh orange juice
• 250ml (1 cup) sunflower oil
• 1 tsp finely grated lemon rind
• 350g (2 1/3 cups) plain flour, sifted
• 3 tsp ground cinnamon

• Method

  1. Place the eggs, 115g (1/2 cup) of the sugar and baking powder in a large bowl. Use a balloon whisk to whisk until light and fluffy. Add the orange juice, 1 tbs of the oil and lemon rind, and whisk until combined.
  2. Place flour in a bowl. Make a well in the centre, add egg mixture. Use a wooden spoon to combine then use your hands to mix until a dough forms.
  3. Turn dough onto a lightly floured surface and knead until smooth. Divide into 16 portions. Roll each portion into a ball then use your finger to make a hole in the centre of each. Gently stretch the balls to an oval ring.
  4. Combine remaining caster sugar and cinnamon in a bowl and set aside.
  5. Heat the remaining oil in a large frying pan over medium heat. Add 4 dough rings and cook, uncovered, for 1 1/2 minutes each side or until golden brown. Use tongs to transfer to paper towel. Roll in the sugar mixture, then place on a plate. Repeat in 3 more batches with remaining dough rings.
  6. Serve immediately, with a glass of Spanish sherry if you like.

  Notes

  • These Spanish Easter treats are more cake-like than traditional doughnuts due to the lack of yeast.

    Preparation Time

    12 minutes

    Cooking Time

    12 minutes

    Makes

    16