One of the many reasons I love the holiday season is the opportunity to pull out all of the stops and make delightful treats without guilt. Okay, without too much, anyway! This is an exquisite donut recipe that can easily be converted to muffins. Give it a try. It’s a real winner, at least in my house, and as an added bonus, it makes my house smell like Christmas any time of year!
Ingredients
1 cup granulated sugar
1 cup milk (2% or whole will do nicely)
2 egg yolks only, beaten
1/2 stick butter (1/4 cup) melted
2 tablespoons orange extract
2 tablespoons lemon juice, freshly squeezed
1 1/2 tablespoons canola oil
1 1/2 teaspoons cinnamon
The zest of one orange, finely grated
The zest of one lemon, finely grated
Candy orange slice wedges, cut into small pieces
3–4 cups flour
1 tablespoon baking powder
Directions
Mix the sugar, milk, egg yolks, melted butter, orange extract, lemon juice, canola oil, cinnamon, orange zest, and lemon zest. Sift the flour and baking powder together in a different bowl. If preferred (and I heartily recommend it), cut and add candy orange slice wedges and mix into the dry ingredients until combined well. Then add the dry ingredients to the wet, stirring well as you go. This will make a very stiff dough.
Chill the dough for at least 1 hour, then turn it onto a floured surface. Knead it into a ball, and then roll the ball out to 1/2 to 1/4 inches thick. This may look a little lumpy, depending on if you used the candy wedges. Cut out the rounds.
Heat enough canola oil to fry the donuts at 375°F, and then add the donut rounds and cook for 2 minutes on each side, being sure not to crowd the donuts in the pot as they cook. Drain them on a cooling rack, and then dust them with powdered sugar or eat them plain.
Makes approximately 1 dozen donuts.
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