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Categories:Viewed: 55 - Published at: 2 years ago
Ingredients
- 1 tablespoon dry active yeast
- 3 tablespoons sugar
- 4 tablespoons plus 3/4 cup warm water
- 2 1/2 cups plus 2 tablespoons flour
- Zest from 1 orange
- 1/2 teaspoon kosher salt
- 2 cups canola oil
- 1 cup honey
- 1/2 cup ground pistachios
Method
- Dissolve the yeast and sugar in a medium-sized bowl with the 4 tablespoons of warm water. Let the yeast starter stand for approximately 15 minutes until it is frothy and blooming so the yeast starter doubles in size.
- Sift the flour into a large mixing bowl, then add the orange zest and salt. Make a small well in the middle of the flour and pour the yeast starter into the well. Incorporate the yeast mixture by making a swirling motion with your fingers in the middle of the well, while slowly streaming in the remaining 3/4 cup of warm water. Knead the mixture inside of the bowl with palm of your hands for approximately 15 minutes until the dough is very smooth. Cover with a clean towel and set aside in a warm place to rise until it's roughly double in size, approximately 1 hour.
- When the dough has almost finished rising, fill a large pot with the canola oil and heat until it reaches 350°F on a thermometer. With wet hands, lightly punch down the dough to deflate. Pull off a piece of donut batter that is approximately the size of a small egg. Use your thumb to make a hole in the center of the piece of batter. Open the hole with your fingers to form a donut that is approximately 4 inches in diameter. Drop the donut away from you into the pot. Be careful not to crowd the pot (three donuts at a time is about right). Fry the donuts for 2 minutes on one side, then flip and finish cooking on the other side for 1 1/2 minutes.
- Remove the donuts to a cooling rack lined with paper towels to drain. Cool for approximately 4 minutes and then drizzle each donut with honey, sprinkle with pistachios. Serve immediately, preferably with hot mint tea.