Fragrant doughnuts

Name: Fragrant doughnuts
Ingredients: 500 g flour; 100 g sugar; 10 g cinnamon; 1 g salt; 1 medium lemon; 1 medium orange; 10 g dried yeast; 200 ml warm water; 3 tablespoons oil; 500 ml oil for frying; 50 g granulated or powdered sugar

Dessert - Fragrant doughnuts by Petronela H. - Recipia

Fragrant doughnuts are made by kneading flour with water and yeast, then frying them in a pan. Cinnamon and lemon and orange zest perfume the dough. After rising, the pieces come out fluffy in the middle and browned at the edges; cut them into squares or rectangles and roll them in granulated or powdered sugar. I serve them dusted with powdered sugar while they’re still warm. Preparation: 25 minutes. Cooking: 12 minutes. Resting: 30 minutes. Total time: 67 minutes. Serves: 6. Approximately 600 kcal and 9 g protein per serving.

Ingredients

500 g flour
100 g sugar
10 g cinnamon
1 g salt
1 medium lemon
1 medium orange
10 g dried yeast
200 ml warm water
3 tablespoons oil
500 ml oil for frying
50 g granulated or powdered sugar

Preparation

1. Grate the zest from the lemon and orange. Put the flour in a bowl and mix it with the sugar, cinnamon, salt and grated zest. 2. Dissolve the yeast in 200 ml warm water and pour the mixture over the flour. Knead until you have a soft dough. 3. Put the dough on the work surface, add 3 tablespoons of oil and knead until incorporated. Cover the bowl with a towel and leave the dough in a warm place for 30 minutes, until it rises. 4. Divide the dough in two. Roll each half into a thin sheet, cut into strips 3-4 cm wide, then cut into squares or rectangles. Make a slit in each piece with a knife. 5. Heat 500 ml of oil in a frying pan. Fry the doughnuts in batches for 1-2 minutes on each side, until golden. Roll them in granulated or powdered sugar, if you like.

Notes

Store in a sealed container in the fridge for up to 3 days; before serving, leave them at room temperature for a little while. The citrus zest can be replaced with 1 teaspoon of citrus extract, and the dough contains gluten from the flour. Larger pieces brown more slowly, so keep them a similar size and don’t let the oil smoke. If the dough sticks to the work surface, lightly oil your hands instead of adding lots of flour. I start the dough about an hour before the meal; for half the amount, halve all the measurements. Proofing is the easiest part to rush, but leave the dough covered for at least 30 minutes; serve the doughnuts with black tea.