I thought these were going to be a sort of filler doughnut to help stretch out doughnut week. But they were actually a huge hit and everyone’s favorite.
The inspiration came from my citrus pancakes I did ages ago.
I used the same dough as I did for the Vanilla Bean Boston Cream doughnuts, so if you want to double the recipe, or even cut the recipe in half to make both kinds, be my guest.
citrus twist doughnuts
1/4 (60mL) warm water
1 package (1 scant tablespoon) yeast
4 cups (600g) flour, plus more when needed
3/4 cup (145g) sugar
1 cup (250mL) warm water
2 eggs, lightly beaten
5 tablespoons unsalted butter, melted
1 teaspoon salt
8 cups oil for frying
citrus glaze (recipe follows)
1. In a small cup measure, combine 1/4 cup warm water with yeast and a pinch of sugar. Let dissolve. It is ready to use when bubbles form on the surface.
2. In an electric mixer fitted with the dough hook, combine flour, sugar, 1 cup of warm water, eggs, butter, and salt. Let it run in the machine on low for 10 minutes, until the dough is smooth and elastic. Turn out onto a floured board and knead for a minute more by hand, adding just enough flour to keep it from sticking to the board. Return dough to the bowl and cover with a towel until doubled in bulk.
3. Bring oil to 325-350 degrees (180 degrees celsius). Roll out dough until thin. Using a pizza cutter, cut dough into 5 inch x 1/2 inch strips. Twist two strips together and pinch firmly together on both ends. Repeat with remaining dough. Gently lower 2 or 3 twists into hot oil. Fry on both sides until golden brown, about 1-2 minutes on each side. Remove to paper towels to cool. While still warm, coat with citrus glaze.
juice and zest of 1 lime
juice and zest of 1 lemon
juice and zest of 1 orange
2 cups (200g) confectioner’s sugar
Combine all ingredients in a small bowl with a whisk. Add more or less sugar to achieve desired consistency.