Orange Drop Doughnuts

Years ago Bart and I decided to celebrate “Kid’s Day.” I guess we must have felt it was unfair that he and I each got to celebrate Mother’s Day or Father’s Day in addition to a birthday. So we decided that it was only fair that we would also celebrate a “Kid’s Day.” The year after we started this, we found out that there actually is a Kid’s Day—I think it’s the first Sunday in August. But since we started this holiday ourselves for our family, we decided to change the date to a Saturday in early summer. That way, our kids can enjoy their gifts during the summer. To begin our celebration of Kid’s Day this year, we started out with a yummy breakfast of Orange Drop Doughnuts. Since these are cake doughnuts (rather than yeast), they are very fast to make. Don’t skip the orange peel—it is what adds the incredible orange flavor. You’ll need 2 to 3 oranges to get the zest and juice needed.

This recipe is from Cook’s Country.

Orange-Sugar Coating
½ cup sugar
1 teaspoon grated orange zest

Doughnuts
Vegetable oil (for deep frying)
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
2 large eggs
½ cup sugar
1 tablespoon grated orange zest
½ cup fresh orange juice
2 tablespoons unsalted butter, melted

1. For the coating: Pulse sugar and zest in food processor until blended, about 5 pulses. Transfer to medium bowl. (If making by hand, toss zest and sugar in medium bowl using fork until evenly blended.)
2. For the doughnuts: Heat 3 inches of vegetable oil in 4-quart saucepan until temperature reaches 350 degrees. Whisk flour, baking powder, and salt together in medium bowl. Whisk eggs, sugar, and orange zest in large bowl. Whisk in orange juice, then butter, until well combined. Stir in flour mixture until evenly moistened.
3. Using two dinner teaspoons, carefully drop heaping spoonfuls of batter into hot oil. (You should be able to fit about 6 spoonfuls in pan at one time. Do not overcrowd.) Fry, maintaining temperature between 325 and 350 degrees, until doughnuts are crisp and deeply browned on all sides, 3 to 6 minutes. Using slotted spoon, transfer doughnuts to plate lined with paper towels. Drain for 5 minutes. Add doughnuts to bowl with orange sugar and toss until well coated. Place on serving plate and repeat with remaining batter, regulating oil temperature as necessary. Doughnuts are best served warm (although we enjoyed the leftovers cold as well).

Makes 24 to 30 doughnuts.