CLEMENTINE AND OLIVE OIL DOUGHNUTS

STICKY CLEMENTINE AND OLIVE OIL DOUGHNUTS

(Makes 20)

Can be Vegan – substitute the milk with almond milk and the egg with one mashed banana

500 ml flour

80 g     castor sugar

10 ml   baking powder

2 ml     bicarbonate of soda

            pinch of salt

            zest of 2 clementines

300 ml milk

1          egg

100 ml olive oil

CLEMENTINE SYRUP

150 ml clementine juice

            Zest of 1 clementine

50 g     castor sugar

ICING

200 g   icing sugar

±50 ml clementine juice

            Zest of 1 clementine

METHOD:

• Preheat the oven to 180°C and grease two doughnut pans very well
• Sieve together the flour, castor sugar, baking powder, bicarbonate of soda and the salt. Mix in the clementine zest
• In another bowl combine the milk, egg and the oil
• Add the liquid ingredients to the dry ingredients and mix gently to make the batter.
• Spoon the batter into a piping bag and pipe the batter into the pans
• Bake for 10-12 minutes, or until a toothpick comes out clean. Cool.
• To make the syrup, place the juice, zest and sugar in a small saucepan on medium heat, stir to dissolve the sugar and bring to a gently simmer. Simmer for a few minutes until it becomes a syrup. 
• Drizzle the syrup over the warm doughnuts or quickly dip the doughnuts in the syrup
• Add the clementine juice and zest to the icing sugar and mix together until smooth. If your mixture is too thick, add a bit more juice
• Once the donuts are cooled, dip them into the glaze and allow the toping to set. Garnish with some clementine zest