Clementine And Olive Oil Doughnuts

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Indulge in the delightful fusion of citrus and sweetness with Sticky Clementine and Olive Oil Doughnuts. These tender treats, with a hint of clementine zest, are drizzled with a luscious clementine syrup and finished with a zesty clementine icing.

  • 500ml flour
  • 80g castor sugar
  • 10ml baking powder
  • 2ml bicarbonate of soda
  • Pinch of salt
  • Zest of 2 clementines
  • 300ml milk
  • 1 egg
  • 100ml olive oil

Clementine Syrup

  • 150ml clementine juice
  • Zest of 1 clementine
  • 50g castor sugar

Icing

  • 200g icing sugar
  • ±50ml clementine juice
  • Zest of 1 clementine

  • Preheat oven to 180°C (160°C fan-assisted) and thoroughly grease two doughnut pans.
  • Sift together the flour, caster sugar, baking powder, bicarbonate of soda, and salt. Stir in the clementine zest.
  • In a separate bowl, whisk together the milk, egg, and oil.
  • Gradually add the wet ingredients to the dry ingredients and gently mix to form a batter.
  • Transfer the batter to a piping bag and pipe into the prepared pans.
  • Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
  • For the syrup, combine the clementine juice, zest, and sugar in a small saucepan over medium heat. Stir to dissolve the sugar and bring to a gentle simmer. Simmer for a few minutes until it thickens to a syrup consistency.
  • Drizzle the syrup over the warm doughnuts or briefly dip them into the syrup.
  • For the glaze, whisk together the icing sugar and clementine juice and zest until smooth. If the glaze is too thick, add more juice a little at a time.
  • Once the doughnuts are cooled, dip them into the glaze and allow the topping to set. Garnish with additional clementine zest, if desired.