Ingredients
- Flour base: 1 kg of sifted wheat flour (or 2 kg for large celebrations).
- Sugar and fat: 450 g to 500 g of powdered sugar, 100 g of softened unsalted butter.
- Fragrances and textures: 100 g of dried grated coconut, fresh zest of an orange (or concentrated orange juice), 1 teaspoon of pure vanilla essence.
- Connection and push: 4 whole fresh eggs, 1 sachet of baking powder, 1 pinch of fine salt.
- Cooking: Vegetable oil for gentle frying.
Preparation
- Blanch the eggs: In a large bowl, vigorously beat the whole eggs with the sugar until the mixture is light, frothy and light.
- Flavor the preparation: Add the softened butter, vanilla, grated orange zest and coconut. Mix thoroughly to evenly distribute the aromas.
- Shape the dough: Gradually add the sifted flour with baking powder and salt. Knead gently by hand until you obtain a smooth, malleable and non-sticky dough.
- Cutting: Shape into small regular balls or roll out the dough to 1 cm thickness and cut out pretty diamonds with a roulette.
- Golden frying: Heat an oil bath over medium-low heat. Dip the donuts in small batches and cook slowly so that the center is perfectly cooked and airy, and the crust becomes crispy and golden brown.
- Service: Drain on absorbent paper and serve warm or at room temperature with a good mint tea or fresh bissap juice.