Lemon donuts
Who says no to a good doughnut? We certainly can't. Take note, because these doughnuts are not only super easy to make but also have a subtle lemony note that makes them addictive. You'll know when you start, but you won't be able to stop.
Ingredients:
- 500 g wheat flour
- 100 g extra virgin “arbequina” olive oil
- 3 M eggs
- 1 packet of baking powder
- 50 ml lemon juice
- Zest of 1 lemon
- 50 ml of milk
- Pinch of salt
- 90 g of sugar
- Oil for frying
- Sugar for coating
Preparation:
- Beat the eggs with the sugar until dissolved. Then add the oil, milk, and lemon juice, along with a pinch of salt and the lemon zest. Mix well.
- In another bowl, we have the flour and add the baking powder, mix and incorporate it into the previous mixture in several batches and sifting.
- We have to mix until the flour is completely integrated, cover the dough and let it rest for 30 minutes.
- After the time has passed, we oil the work surface and also our hands. We take portions of dough and form small balls. It's important that all the balls are the same size. We place them on the oiled surface. Once we've used all the dough, it's time to cook them.
- We pour “high oleic” sunflower oil into a 24 cm deep SIGNATURE frying pan. The oil doesn’t need to be very hot; we want the doughnuts to brown slowly and cook through.
- To form the doughnuts, take a ball of dough and place it on top of another ball. Using two fingers, make a hole in the doughnut and stretch it out. It's important to make a large hole because they tend to close when cooking. Place the doughnut in the oil. Form the doughnuts and place them in the oil. When they are golden brown on one side, turn them over. Once they are golden brown to your liking, remove them to a paper towel and, while still warm, coat them in sugar. Continue until you have used all the dough.
