Sweet orange and olive oil doughnuts (Rosquillos)

AT A GLANCE

  • Serves 20 people

  • 2 eggs
  • 250 ml (1 cup) pouring cream
  • 250 ml (1 cup) freshly squeezed orange juice
  • 1 lemon, finely grated rind only
  • 125 ml (½ cup) olive oil
  • 300 gm caster sugar
  • 950 gm self-raising flour
  • 2 tbsp ground cinnamon
  • For deep-frying: vegetable oil
01   Combine eggs, cream, orange juice, lemon rind, olive oil and 120gm sugar in a large bowl, mix to combine, add flour and mix until a soft dough forms, then knead for 1 minute. Divide dough into 20 pieces and roll onto a lightly floured surface to form 15cm-long cylinders, then pinch ends together to make little doughnut-shaped rings.
02   Combine remaining sugar and cinnamon in a bowl and set aside.
03   Heat oil in a deep-fryer or large deep saucepan to 180C and cook rosquillos, in batches, for 4 minutes, turning once or until golden, then drain on absorbent paper. Cool completely, then coat with cinnamon sugar. Rosquillos are best eaten the day they’re made, but will keep for 1-2 days when they will be best suited to dunking in coffee.

Recipe:

FRANK CAMORRA, MOVIDA

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES AND MICHELE FINATO

FEATURED IN

Oct 2007

Oct 2007

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