Recipe - Sweet orange and olive oil doughnuts (Rosquillos)

Serves 20

Cooking Time Prep time 10 mins, cook 10 mins

Ingredients:

• 2 eggs
• 250 ml (1 cup) pouring cream
• 250 ml (1 cup) freshly squeezed orange juice
• 1/2 lemon, finely grated rind only
• 125 ml (½ cup) olive oil
• 300 gm caster sugar
• 950 gm self raising flour
• 2 tbsp. ground cinnamon
• For deep frying: vegetable oil

 Method:

1. Combine eggs, cream, orange juice, lemon rind, olive oil and 120gm sugar in a large bowl, mix to combine, add flour and mix until a soft dough forms, then knead for 1 minute. Divide dough into 20 pieces and roll onto a lightly floured surface to form 15cmlong cylinders, then pinch ends together to make little doughnut shaped rings. Or, roll them into balls to have 'donut holes'
2. Combine remaining sugar and cinnamon in a bowl and set aside.
3. Heat oil in a deep fryer or large deep saucepan to 180C and cook rosquillos, in batches, for 4 minutes, turning once or until golden, then drain on absorbent paper. Cool completely, then coat with cinnamon sugar. Rosquillos are best eaten the day they’re made, but will keep for 12 days when they will be best suited to dunking in coffee. 

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