Zesty home-made doughnuts with orange drizzle

Zesty home-made doughnuts with orange drizzle

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  • 4
  • Easy
  • 30 minutes, plus resting time
  • 10 minutes
  • Eagle’s Nest Viognier 2010


  • 2 t dry yeast
  • ½ cup milk, lukewarm
  • 50 g butter, melted
  • 350 g cake flour
  • 2 free-range eggs
  • 2 t caster sugar
  • 2 cups vegetable oil
  • 65 g icing sugar
  • 1-2 T orange juice

Cooking Instructions

Mix together the yeast, milk and 1½ t lukewarm water, then set aside for 10 minutes.
Add the butter, flour, eggs and caster sugar and mix to create a smooth dough. Knead for a few minutes but take care not to over-handle.
Once silky, transfer to a lightly greased bowl, cover with a tea towel and set aside for 45 minutes or until doubled in size.

Knead for another 5 minutes, then roll out the dough to a 3 cm thickness. Cut out circles, arrange on a tray and set aside for 30 minutes to allow to rise even further.

Heat the oil in a saucepan until hot, then fry the doughnuts, in batches, for 30 seconds each, or until lightly golden. Remove using a slotted spoon and drain on kitchen paper.

Combine the icing sugar and the orange juice, then drizzle the mixture over the doughnuts and serve.

Cook’s note: Divide 200 g sugar into thirds, then add the zest of 1 lime, 1 grapefruit and 1 naartjie respectively to each third. Blend each to make alternately flavoured citrus sugars for dusting your doughnuts.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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