These little doughnuts are best eaten on the same day, in fact, they are best when still warm. You don’t need any special fryer equipment, a simple 4 quart saucepan will work, and they’re so easy to make. I like to use a mini ice cream scoop for form the do…
What you'll need
Ingredients
Orange-Sugar Coating
1/2 cup sugar
1 teaspoon grated orange zest
Doughnuts
2 quarts vegetable oil (more or less as needed)
2 cups all-purpose flour
2 teaspoons baking powder
¼ tsp. freshly ground nutmeg
1/4 teaspoon table salt
2 large eggs
1/2 cup sugar
1 tablespoon grated orange zest
1/2 cup orange juice
2 tablespoons unsalted butter, melted
The method
Directions
01
For the coating: Pulse sugar and zest in food processor until blended, about 5 pulses. Transfer to medium bowl. (If making by hand, toss zest and sugar in medium bowl using fork until evenly blended.)
02
For the doughnuts: Heat 3 inches of vegetable oil in 4-quart saucepan until temperature reaches 350 degrees. Whisk flour, baking powder, nutmeg, and salt together in medium bowl. Whisk eggs, sugar, and orange zest in large bowl. Whisk in orange juice, then butter, until well combined. Stir in flour mixture until evenly moistened.
03
Using mini scoop or two dinner teaspoons, carefully drop heaping spoonfuls of batter into hot oil. (You should be able to fit about 6 spoonfuls in pan at one time. Do not overcrowd.) Fry, maintaining temperature between 325 and 350 degrees, until doughnuts are crisp and deeply browned on all sides, 3 to 6 minutes. Using slotted spoon, transfer doughnuts to plate lined with paper towels. Drain for 5 minutes. Add doughnuts to bowl with orange sugar and toss until well coated. Place on serving plate and repeat with remaining batter, regulating oil temperature as necessary. Doughnuts are best served warm.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Orange Zest Sugared Doughnut Holes
Prep
Cook
Yield
These little doughnuts are best eaten on the same day, in fact, they are best when still warm. You don’t need any special fryer equipment, a simple 4 quart saucepan will work, and they’re so easy to make. I like to use a mini ice cream scoop for form the do…
Ingredients
Orange-Sugar Coating
1/2 cup sugar
1 teaspoon grated orange zest
Doughnuts
2 quarts vegetable oil (more or less as needed)
2 cups all-purpose flour
2 teaspoons baking powder
¼ tsp. freshly ground nutmeg
1/4 teaspoon table salt
2 large eggs
1/2 cup sugar
1 tablespoon grated orange zest
1/2 cup orange juice
2 tablespoons unsalted butter, melted
Cook Like James · The method
Directions
1
For the coating: Pulse sugar and zest in food processor until blended, about 5 pulses. Transfer to medium bowl. (If making by hand, toss zest and sugar in medium bowl using fork until evenly blended.)
2
For the doughnuts: Heat 3 inches of vegetable oil in 4-quart saucepan until temperature reaches 350 degrees. Whisk flour, baking powder, nutmeg, and salt together in medium bowl. Whisk eggs, sugar, and orange zest in large bowl. Whisk in orange juice, then butter, until well combined. Stir in flour mixture until evenly moistened.
3
Using mini scoop or two dinner teaspoons, carefully drop heaping spoonfuls of batter into hot oil. (You should be able to fit about 6 spoonfuls in pan at one time. Do not overcrowd.) Fry, maintaining temperature between 325 and 350 degrees, until doughnuts are crisp and deeply browned on all sides, 3 to 6 minutes. Using slotted spoon, transfer doughnuts to plate lined with paper towels. Drain for 5 minutes. Add doughnuts to bowl with orange sugar and toss until well coated. Place on serving plate and repeat with remaining batter, regulating oil temperature as necessary. Doughnuts are best served warm.
Cook Like James
Orange Zest Sugared Doughnut Holes
Prep
Cook
Yield
These little doughnuts are best eaten on the same day, in fact, they are best when still warm. You don’t need any special fryer equipment, a simple 4 quart saucepan will work, and they’re so easy to make. I like to use a mini ice cream scoop for form the do…
Ingredients
Orange-Sugar Coating
1/2 cup sugar
1 teaspoon grated orange zest
Doughnuts
2 quarts vegetable oil (more or less as needed)
2 cups all-purpose flour
2 teaspoons baking powder
¼ tsp. freshly ground nutmeg
1/4 teaspoon table salt
2 large eggs
1/2 cup sugar
1 tablespoon grated orange zest
1/2 cup orange juice
2 tablespoons unsalted butter, melted
Directions
1
For the coating: Pulse sugar and zest in food processor until blended, about 5 pulses. Transfer to medium bowl. (If making by hand, toss zest and sugar in medium bowl using fork until evenly blended.)
2
For the doughnuts: Heat 3 inches of vegetable oil in 4-quart saucepan until temperature reaches 350 degrees. Whisk flour, baking powder, nutmeg, and salt together in medium bowl. Whisk eggs, sugar, and orange zest in large bowl. Whisk in orange juice, then butter, until well combined. Stir in flour mixture until evenly moistened.
3
Using mini scoop or two dinner teaspoons, carefully drop heaping spoonfuls of batter into hot oil. (You should be able to fit about 6 spoonfuls in pan at one time. Do not overcrowd.) Fry, maintaining temperature between 325 and 350 degrees, until doughnuts are crisp and deeply browned on all sides, 3 to 6 minutes. Using slotted spoon, transfer doughnuts to plate lined with paper towels. Drain for 5 minutes. Add doughnuts to bowl with orange sugar and toss until well coated. Place on serving plate and repeat with remaining batter, regulating oil temperature as necessary. Doughnuts are best served warm.
