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.
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