Olive Oil Doughnuts With Orange-Ginger Sugar
Published: April 6, 2011
Pizza-dough doughnuts are one of my favorite ways to impress guests while putting forth almost no effort (and even less cash). While I usually just dunk freshly fried rings of pizza dough in cinnamon-sugar and serve, this time I decided to step it up a bit, frying the dough rings in fruity olive oil instead of vegetable or canola and dredging them in a sweet/tart/spicy blend of sugar, fresh orange zest, and ginger.
Ingredients (prices may vary)
2 1/2 cups flour pantry
1 cup warm water pantry
1 packet dry active yeast $1.50
2 tablespoons sugar pantry
2 tablespoons olive oil plus more for the bowl pantry
1 teaspoon salt pantry
Total cost of ingredients: $1.50
1 cup sugar pantry
zest of 1 orange, plus a little extra for garnish $1 for 2 oranges
1 1-inch piece ginger, grated $0.50
extra-virgin olive oil pantry
Total cost of ingredients: $3
For pizza dough: Combine water, yeast, and sugar and set aside in a warm place until it begins to foam (4-5 minutes). Meanwhile in a bowl, mixer with a paddle, or a food processor, combine salt and flour. Slowly stream in the yeast mixture and add the olive oil. If using a mixer or food processor, turn on and allow ingredients to combine until they form a ball of dough. If you’re using a mixer, now is the time to switch to the dough hook. Knead (either by turning on your machine or by hand) for 2-3 minutes. Set aside in an oiled bowl covered with a damp dish towel in a warm place (like an oven that has been turned on and then turned off and allowed to cool a bit but is still warm) for 30 minutes. After dough has doubled in size, punch down and allow to rise for another 30 minutes (20 if you’re impatient).
For doughnuts: In a medium bowl, mix the sugar, orange zest, and grated ginger until well incorporated.
Divide dough into eight balls. Roll each ball into a 6-inch snake, and connect the two ends to form a circle.
Pour about 1 inch of oil into a medium pot or deep frying pan. Heat over medium-high heat, until hot (test by dropping a tiny splash of water into the middle of the oil—it’s ready when it sizzles).
Working in batches, fry the doughnuts until they are golden-brown on one side. Flip, using a metal slotted spoon or tongs, and cook on the other side until golden-brown.
Transfer the doughnuts immediately from the hot oil into the sugar-orange-ginger mixture and coat well. Repeat until all doughnuts are cooked and coated.
To serve, top each doughnut with a little extra sugar-orange-ginger mixture and a pinch of orange zest.
Makes eight doughnuts.
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