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.
Cuisine: European, Mediterranean
Keyword: chocolate, Donuts, Doughnuts, orange
Servings: 30small doughnuts
zest from an orange
45gsugarplus extra for coating
vegetable oil for deep frying
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.