Tangerine Puree Donuts by @aliterdulcia

40 min

12 servings

🍊

300 g

Tangerine

🥚

1

Egg

🌻

1.1 l

Sunflower oil

🍬

60 g

Sugar

🍞

380 g

Strong bread flour

🧂

1 g

Salt

🍞

12 g

Fresh baker's yeast

🍊

5 ml

Tangerine zest

  1. Peel
    • tangerine
    • egg
    • sunflower oil

    Peel the tangerines and process them with the egg, 50 ml sunflower oil, and 60 g sugar until smooth.

  2. Press
    • tangerine

    Press the tangerine puree through the fine-mesh sieve to remove fibrous pieces and any remaining peel.

  3. Purée
    • bread flour
    • fresh baker's yeast
    • salt

    Add bread flour, fresh baker's yeast, and salt to the strained puree.

  4. Knead

    Knead the mixture until the dough is smooth and elastic.

  5. Rise

    Cover the dough and let it rise until doubled in size, about 60 minutes.

  6. Roll

    Roll the risen dough to about 1.5 cm thick and cut it into donut rings.

  7. Rise

    Cover the shaped donuts and let them rise again for about 30 minutes.

  8. Heat
    • sunflower oil for frying

    Heat the sunflower oil for frying to 180°C.

  9. Fry
    • sunflower oil for frying

    Fry the donuts in small batches until golden brown, about 1 to 2 minutes per side.

  10. Transfer

    Transfer the fried donuts to the wire rack and let them cool slightly.

  11. Combine
    • granulated sugar for coating
    • tangerine zest

    Combine the coating sugar with tangerine zest in a shallow bowl.

  12. Roll
    • granulated sugar for coating
    • tangerine zest

    Roll the warm donuts in the tangerine sugar until evenly coated.

Tangerine Puree Donuts by @aliterdulcia

40 min

12 servings

🍊

300 g

Tangerine

🥚

1

Egg

🌻

1.1 l

Sunflower oil

🍬

60 g

Sugar

🍞

380 g

Strong bread flour

🧂

1 g

Salt

🍞

12 g

Fresh baker's yeast

🍊

5 ml

Tangerine zest

Preparation Steps

  1. Step 1/12

    Peel the tangerines and process them with the egg, 50 ml sunflower oil, and 60 g sugar until smooth.

    🍊tangerine
    🥚egg
    🌻sunflower oil
    🍬granulated sugar

  2. Step 2/12

    Press the tangerine puree through the fine-mesh sieve to remove fibrous pieces and any remaining peel.

    🍊tangerine
    🧺fine-mesh sieve
    🥣mixing bowl

  3. Step 3/12

    Add bread flour, fresh baker's yeast, and salt to the strained puree.

    🌾bread flour
    🍞fresh baker's yeast
    🧂salt
    🥣mixing bowl
    🥐dough scraper

  4. Step 4/12

    Knead the mixture until the dough is smooth and elastic.

    🥣mixing bowl
    🥐dough scraper

  5. Step 5/12

    Cover the dough and let it rise until doubled in size, about 60 minutes.

    🥣mixing bowl

  6. Step 6/12

    Roll the risen dough to about 1.5 cm thick and cut it into donut rings.

    🥖rolling pin
    donut cutter

  7. Step 7/12

    Cover the shaped donuts and let them rise again for about 30 minutes.

    ✨wire rack

  8. Step 8/12

    Heat the sunflower oil for frying to 180°C.

    🫗sunflower oil for frying
    🌡️kitchen thermometer

  9. Step 9/12

    Fry the donuts in small batches until golden brown, about 1 to 2 minutes per side.

    🫗sunflower oil for frying
    🥄slotted spoon

  10. Step 10/12

    Transfer the fried donuts to the wire rack and let them cool slightly.

    🥄slotted spoon
    ✨wire rack

  11. Step 11/12

    Combine the coating sugar with tangerine zest in a shallow bowl.

    🍬granulated sugar for coating
    🍊tangerine zest
    🥣shallow bowl

  12. Step 12/12

    Roll the warm donuts in the tangerine sugar until evenly coated.

    🍬granulated sugar for coating
    🍊tangerine zest
    🥣shallow bowl

Composition

Ingredients

Types

Fruit, Eggs, Oil, Seasonings, Leavening

Ingredients

Tangerine, Egg, Sunflower oil, Sugar, Strong bread flour, Salt, Fresh baker's yeast, Tangerine zest

Notes

Tangerine (whole, unpeeled), Sunflower oil (for frying, amount not given), Sugar (for coating, amount not given), Tangerine zest (for coating, amount not given)

Allergens

eggs

Dietetics

Dietary regimen

Vegetarian, Dairy-free

Calories

290 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 48g, Fat: 9g, Fiber: 2g, Sugars: 19g

Nutritional Information

Minerals

Potassium: 140mg, Iron: 1.8mg, Sodium: 110mg

Vitamins

Vitamin C: 13mg, Folate: 35mcg, Vitamin A: 20mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

10 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

fine-mesh sieve, mixing bowl, dough scraper, rolling pin, donut cutter, slotted spoon, kitchen thermometer, wire rack, shallow bowl

Appliances

Food processor, Deep fryer

Type

Type

Type Of Dish

Dessert, Snack, Breakfast

Occasions

Breakfast, Brunch, Afternoon tea, Party

Origin

Source

Platform

instagram

Original Creator

@aliterdulcia

Origin

Cuisine

Spanish

Geographic

Spain, Europe

Various

Aspect

Texture

Fluffy, Creamy, Soft, Tender, Crisp exterior

Flavors

Sweet, Citrusy, Tangerine, Fruity, Fried

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2 days (Store in an airtight container after completely cooling.,Keep away from direct sunlight.), fridge : 4 days (Store in an airtight container.,Bring to room temperature or warm briefly before serving.), freezer : 2 months (Freeze uncoated donuts in an airtight freezer-safe container.,Thaw at room temperature and coat with fresh tangerine sugar.)