Orange Flower Donuts
- 1.1 lb of cake-making wheat flour
- 5.3 ounces of caster sugar
- 3 eggs
- 5 tablespoons of milk
- 2.8 ounces of softened butter
- 0.7 ounces of fresh baker's yeast
- 3 tablespoons of orange flower water
- Icing sugar for finishing
- 1 pan containing sunflower oil
Preparation 20 minutes and 12 hrs rest:
- In a food processor, mix the flour and the sugar.
- In a Cristel saucepan, dilute the yeast in the milk without exceeding 40°C.
- Add the whole eggs and the orange flower water in the center then the yeast and the milk. Mix everything together, incorporating the softened butter.
- Leave the dough in the kneader for 20 mins until it forms a nice smooth and homogeneous ball.
- Leave the dough to rest at room temperature for 12 hours covered with a small, clean kitchen towel.
- Once the dough has rested, roll it out with a rolling pin to a thickness of 0.2 inches.
- With the pastry cutter of your choice, cut up the dough and cook the donuts in oil at 170°C, stirring until they turn a nice golden color then set them out on a sheet of kitchen towel.
- Dust with icing sugar quickly after cooking.
Chef's tips and advice:
"I use a Cristel wok for my frying: its wide, rounded shape makes stirring easier.
You can flavor your donut dough with rose water, rum and spices, etc. or even color them with food coloring, much to the delight of dessert lovers of all ages.
The yeast must not get too hot for it to work and ideally must not exceed 40°C."