(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


150 ml clementine juice

            Zest of 1 clementine

50 g     castor sugar


200 g   icing sugar

±50 ml clementine juice

            Zest of 1 clementine


  • 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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