Easy Orange Doughnuts
User Reviews
5
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Prep Time
45 mins
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Cook Time
5 mins
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Total Time
50 mins
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Servings
18
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Calories
240 kcal
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Course
Dessert
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Cuisine
Paraguayan
Easy Orange Doughnuts
Description
The doughnuts combine all-purpose flour with orange juice, zest, and extract, along with eggs, sugar, shortening, vinegar, baking powder, and salt. After mixing and kneading, the dough rests to relax the gluten, facilitating easier shaping. The dough is rolled into ropes and formed into rings, which expand during frying. Frying in peanut or canola oil produces a crisp exterior and soft interior. Once cooked, the doughnuts are rolled in granulated sugar to add sweetness and texture.
These doughnuts carry fresh orange notes and can be served as a sweet snack or breakfast pastry. They pair well with coffee or tea.
They keep well at room temperature for two days; refrigeration extends freshness by a day but may alter texture. Reheating in an oven helps regain crispness, while microwaving is not recommended as it causes sogginess. The dough can be refrigerated prior to frying, and shaped doughnuts can be frozen for up to three months. After frying, doughnuts freeze up to two months and can be reheated in the oven when needed.
Ingredients
- 660 g all-purpose flour 5 cups, spooned and leveled
- 4 tablespoons shortening , such as Crisco or unsalted butter, softened or any neutral-flavored oil
- 200 ml orange juice room temperature, fresh
- ½ teaspoon kosher salt
- 1 tablespoon white vinegar distilled
- 1 tablespoon orange extract or pure vanilla extract
- 3 egg room temperature, large
- 200 g granulated sugar 1 cup
- ½ tablespoon baking powder
- 1 tablespoon orange zest , no white bitter pith
For Sugar Coating:
- ½ cup granulated sugar
- peanut oil or canola oil; for frying
Instructions
- In the bowl of a stand mixer fitted with a dough hook, add the flour, salt, baking powder, and sugar; stir to combine.
- In a liquid measuring cup, whisk the eggs, orange juice, orange zest, vinegar, and orange extract until well combined. Add the shortening and gradually pour in the milk mixture and knead at medium speed until smooth and the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook, about 5 to 10 minutes.Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil on all sides. Cover with plastic wrap and let it rest for 15 to 30 minutes.
- On a lightly floured work surface, roll the orange doughnuts into a log and cut about ½-inch thick pieces of dough, and roll each piece gently with your hands into a rope roughly ¼ inch thick. Shape the rope into a circle, bringing the ends together; keep in mind that they expand during the frying.
- Alternately, you can divide it into golf-sized portions. Roll each piece into a ball, then use your finger to make a hole in the center of each. Next, gently stretch the balls to an oval ring. Continue the same process with the remaining dough. Place a sheet of plastic wrap over the rolled-out dough. The dough must stay moist. Set up a paper towel-lined sheet tray to place the crispy orange doughnuts when they come out of the oil.
- Make the Coating: In a small bowl, add the sugar to coat crispy orange doughnuts. Heat 3 to 4 inches of oil in a straight-sided heavy saucepan until a deep-frying thermometer registers 350 degrees F. Fry the crispy orange doughnuts just a few at a time for 2 minutes on each side until puffy and golden brown.You can fry two or more Crispy orange doughnuts at a time; just don't overcrowd the pan.
- Using a slotted spoon or spider, transfer the crispy orange doughnuts to the prepared baking sheet.While Crispy orange doughnuts are still warm, toss them in the cinnamon-sugar mixture to coat.crispy orange doughnuts are best served warm.
Notes
- Store at room temperature up to 2 days or refrigerate an additional day; refrigeration may soften texture.
- Reheat doughnuts in a 350°F oven for 5 minutes to restore crispness; avoid microwaving to prevent sogginess.
- Dough can be refrigerated for up to 24 hours before frying.
- Freeze shaped doughnuts on a baking sheet, then store in a bag up to 3 months; thaw overnight before frying.
- Fried doughnuts freeze up to 2 months; reheat in oven at 350°F for 10-15 minutes.
User Reviews
Overall Rating
5
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