For spice doughnuts, replace the orange
extract with vanilla extract and omit the orange zest. Add 1/4 tsp. (each)
cinnamon, mace, allspice, ginger and 1/2 tsp. nutmeg.
Orange Cake Doughnuts
2 T. melted shortening or oil
1 C. sugar
3 egg yolks
1 C. milk
1 t. orange extract
zest of one orange - finely grated
1 T. baking powder
3 C. flour
Mix the melted shortening, sugar, egg yolks, milk, orange zest and orange
extract. Blend well. Stir in flour and baking powder to make a stiff dough.
Chill one hour. Roll out on a lightly floured board to 1/2 inch thickness. With
a doughnut cutter, cut out rings. Reserve centers (holes) to fry separately.
Heat 4 inches of oil to 375 F. Gently lower a few doughnut rings at a time into
the oil. Fry until golden brown and turn over. Let second side brown as well and
lift out with a slotted spoon. Let drain on paper towels.
Sift with icing sugar or dip in orange glaze. Makes about 2 - 2-1/2 dozen
1 C. icing sugar
1/2 C. orange juice
Stir together to form a light pourable glaze. Dip cooled, fried doughnuts in
glaze, lightly covering top surface. Let glaze set. Serve.