



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
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