Ingredients
- 300 g fluid wheat flour (type T45 or T55)
- 2 eggs
- 20 g butter (at room temperature)
- 2 tbsp. tbsp sugar
- 2 bags vanilla sugar (or 1 tsp vanilla extract)
- 1 tbsp. coffee baking powder
- 1 orange (zest and juice of one half)
- Optional: A little lemon juice or orange blossom water for more fragrance.
- Frying: Vegetable oil
- Finish: Icing sugar
Preparation Steps
1. Prepare the dough
- In a large bowl, whisk the eggs, the sugar and the softened butter until the mixture is homogeneous.
- Add the orange zest, the vanilla sugar and the juice of half an orange. Mix well.
- Gradually add the flour and the baking powder.
- Knead the mixture by hand until you obtain a smooth, supple and non-sticky dough. If it is too sticky, add a little more flour.
- Cover the dough with plastic wrap and a cloth. Let sit for at least 1 hour.
2. Shape the donuts
- On a floured work surface, roll out the dough into a thin, even rectangle (around 2 to 3 mm thick).
- Using a pizza cutter or knife, cut the dough into small rectangles or diamonds.
- Shaping: Make a small vertical slit in the center of each rectangle. Pass one end of the rectangle through the slit to create the classic twisted “Carnival” shape.
3. Frying
- Heat the vegetable oil in a deep frying pan.
- Fry the donuts in small batches until they are well golden and inflated (about 1 to 2 minutes per side).
- Remove them and place them on absorbent paper to remove excess oil.
4. Finishing touches
- While they are still hot, sprinkle them generously with icing sugar.
Sala's advice
- Texture: Don't roll the dough too thick; the thinner they are, the crispier they will be.
- Flavor: You can replace the orange juice with lemon juice if you prefer a tangier citrus note.