Name: Orange Drop Doughnuts
Total time: PLACEHOLDER
Ingredients: 1/2 cup sugar; 1 teaspoon grated orange zest; 2 quarts vegetable oil (more or less as needed); 2 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon table salt; 2 large eggs; 1/2 cup sugar; 1 tablespoon grated orange zest; 1/2 cup orange juice; 2 tablespoons unsalted butter , melted

Why This Recipe Works

Orange Drop Doughnuts are orange-flavored round doughnuts leavened with baking powder. To make them, we first worked out the perfect ratio of baking powder to flour. The resulting batter was light, but not the least bit bitter—a problem with many chemically leavened baked goods. We used orange juice as the liquid component. Most traditional recipes also called for milk, but this simply diluted the orange flavor. Orange zest added a secondary burst of bright flavor. We coated the fried doughnuts in sugar ground with orange zest. The zest virtually dissolved into the sugar and lent it a good deal of flavor.

Before You Begin

You'll need 3 oranges for the zest and juice.

Instructions

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.)

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.

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.