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Doughnuts are often served especially during festival of la Semana Santa, or Holy Week. They are prepared mostly in the in the region of Andalusia, south of Spain. Kids love this dish no matter if it is serve hot or warm.
Recipes Ingredients:
(Serving: 20 doughnuts | Preparation time: 40 minutes | Dough Resting time: 1 hour)
- Egg (yolk separated from white): 3
- Sugar: 0.75 cup
- Milk: 0.5 cup
- Baking powder: 1 teaspoon
- Flour: 3 cups
- Lemon (peel)*
- Orange (peel)
- Olive Oil (for frying)
- Cinnamon (for taste)
- Sugar (for taste)
Cooking Methods:
- In large bowl, beat the egg yolks. Slowly add in milk, sugar, lemon and orange peels.
- Beat the egg white until it forms stiff peaks using an electric mixer in separate large bowl.
- Add in egg yolk mixture and mix carefully. Add flour and baking powder and stir it until it is soft. Then cover and let the mixture rest for around 1 hour.
- Heat up frying pan with roughly 2 and half inch of oil and you are ready to fry your holy week doughnut.
- Shape the batter into pancake like patties (about 2 inches across) using your hand*. Then fry it in oil on low-medium heat.
- Flip doughnuts about 1 minute frying after they begin to float. Fried doughnuts for about 2 minutes until it turn to golden brown color.
- Remove doughnuts from oil and place on paper towels. Sprinkle with little bit of sugar and cinnamon and serve hot.
Cooking Suggestions(*):
- Rub some flour on your hands to reduce stickiness of the dough when shaping the doughnuts.
- Avoid getting the white pitch of lemon and orange as it has a bitter taste.
- AvoidUse a zester or a potato peeler to easily remove thin layer of peel in small strips from lemon and orange. Mince the peel into smaller pieces with a knife.
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