Selasa, 12 April 2011

Doughnuts of easter


  • 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.


    • 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



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