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No Yeast Orange Doughnuts with Chocolate Sauce

These are easy no yeast orange doughnuts with chocolate sauce on the side. These mini fluffy doughnuts infused with orange juice and zest pair lusciously with this thick chocolate sauce. 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: European, Mediterranean
Keyword: chocolate, Donuts, Doughnuts, orange
Servings: 30 small doughnuts


Orange Doughnuts

  • 270 g flour
  • 2 eggs
  • 30 g butter melted
  • 2 tsp baking powder
  • 125 ml orange juice
  • zest from an orange
  • 45 g sugar plus extra for coating
  • 125 ml milk
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • vegetable oil for deep frying

Chocolate Sauce

  • 50 ml heavy cream
  • 100 g chocolate


Making the chocolate sauce

  • Chop the chocolate into small pieces. Place in a bowl and set aside.
  • Heat the heavy cream until it's warm but not scolding hot. Pour the heavy cream over the chocolate. Let it rest for a minute and then whisk it until you get a thick sauce.

Making the doughnuts

  • In a large bowl sieve together the flour, salt and baking powder. Set aside.
  • In another bowl combine together the eggs, sugar, orange juice, orange zest, milk and nutmeg.
  • Start adding the dry mixture slowly to the batter until thoroughly combined and you get a soft sticky dough.
  • Fill a large pot with vegetable oil, pour enough oil so that the doughnut balls have enough space to cook in, about 7 cm. Heat the oil to about 170°C; you want the oil to be hot enough so that you reduce the cooking time avoiding that they get soggy, but at the same time you don't want the oil too hot that it burns the outside and leave the inside raw.
  • Meanwhile prepare a bowl with sugar. Set aside.
  • Using a piping bag, ice cream scoop or two teaspoons, spoon the dough carefully into the oil and let it cook for about 2 minutes on each side until they puff up and get a golden colour.
  • Once they are cooked through, remove the doughnuts with a slotted spoon and place on some paper towels to drain the excess oil and let cool for a few seconds.
  • Toss the doughnut balls in the sugar until well coated.
  • Repeat until you have used up all the batter. Ideally serve them immediately when they are still warm with the chocolate sauce on the side.


Important to not overcrowd the pot while cooking as this will cause for the oil temperature to drop.