Deep Fried Donuts
It's definitely worth making your own fancy donuts if you have a deep fryer. Using a pastry bag will allow you to make more interesting shapes.
Ingredients
Serves: 18
- 4 tablespoons white sugar
- 1 teaspoon salt
- 1 teaspoon orange zest
- 4 tablespoons copha
- 1 cup (250ml) hot water
- 1 cup (125g) plain flour
- 3 eggs
- 1 1/2 tablespoons copha
- 1 1/2 cups (250g) icing sugar
- 3 tablespoons cream
- 1/8 teaspoon salt
- 1 teaspoon vanilla essence
Directions
Preparation:20min ›
Cook:6min ›
Ready in:26min
- Put 4 tablespoons sugar, salt, copha and orange zest in saucepan with 1 cup hot water. Bring to a boil. Mix in 1 cup of flour. Cook until thick, stirring constantly. Remove from heat and cool slightly. Beat in one egg at a time, beating each one in thoroughly before adding another.
- Using a rose tip, press dough through pastry bag into desired shapes onto a well-greased square of baking paper. Turn paper upside down and let dough drop into deep hot oil (190 degrees C). Fry until well puffed up and golden brown in colour, about 6 to 7 minutes. Drain on paper towels.
- To make icing: Cream 1 1/2 tablespoons copha and continue creaming while slowly adding sugar. Add cream, salt, and vanilla and mix smooth.
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Reviews and Ratings
Global Ratings:
(16)
Reviews in English (12)
My family loved these. I did replace the orange zest with nutmeg and cinnamon because that is what we like. Very easy took 20 minutes. Sprinkled powered sugar on top instead of icing. Very yummy! - 08 May 2004 (Review from Allrecipes USA and Canada)
These crullers tasted good but didn't have a great presentation. I had some trouble shaping them and they deflated as soon as i removed them from the oil. If i make these again I think I would just drop them by spoonfuls into the oil and see what i get. - 12 Nov 2008 (Review from Allrecipes USA and Canada)
These are absolutely wonderful. I will definately make them often and double the recipe. My family loved them. I did not have orange zest on hand and they were still fabulous.I will try them with the orange zest in the future. - 27 Jul 2000 (Review from Allrecipes USA and Canada)