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Add a photoServings: 12
Ingredients
- 2 tsp Dry yeast
- 1/2 c. Or possibly more freshly squeezed orange juice, warmed
- 4 Tbsp. Sugar
- 3 1/3 c. Flour, (500g)
- Grated zest of 1 orange
- 2 x Large eggs, lightly beaten
- 4 1/2 Tbsp. Peanut or possibly vegetable oil
- Oil for frying
- Confectioner's sugar to sprinkle on
Directions
- Put the yeast in a bowl with about 4 tbsp of the orange juice, 1 tsp of the sugar, and 2 tbsp of the flour. Beat well, and leave for about 25 min, till it froths.
- In a large bowl, mix the remaining flour with the orange zest, Large eggs, and 4 tbsp of oil. Add in the yeast mix and mix well. Now add in just sufficient orange juice to make a soft dough which just holds together in a ball, adding it gradually, and working it in with your hand. Knead for about 15 min, until elastic and no longer sticky. Pour 1/2 tbsp of oil in the bowl and turn the dough around to grease it all over. Cover the bowl with plastic wrap and leave it in a hot place for 1- 1/2 hrs, till doubled in bulk.
- Punch the dough down and roll out to about 1/3- inch (1 cm) thick. You don't need to flour the surface, for the dough is oily and won't stick.
- Cut into rounds about 3- 3/4 inches (8 cm) in diameter. Make a hole in the middle with your finger and pull out the ring, enlarging the hole. Leave the dough rings on an oiled tray for another 1/2 hour to rise. Then fry in batches in 2- inches (5cm) of oil over medium-low heat (so which they don't brown too quickly), turning them over once to brown them all over. Drain on paper towels and serve dusted with confectioner's sugar or possibly dipped in a syrup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 12 servings | |
| Calories 183 | |
| Calories from Fat 25 | 14% |
| Total Fat 2.83g | 4% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 15mg | 1% |
| Potassium 109mg | 3% |
| Total Carbs 33.57g | 9% |
| Dietary Fiber 1.4g | 5% |
| Sugars 5.99g | 4% |
| Protein 5.59g | 9% |
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