I just LOVE warm, fluffy and crisp doughnuts. Smothered in chocolate or caramel sauce or simply sprinkled with some cinnamon sugar. I never thought I would make doughnuts because they are a bit of a project, but they are much less work than you might think. We made these tasty citrus delights this morning on Expresso and used Sara Wineberg’s recipe. Once you have mastered this basic recipe you can do pretty much anything you like in terms of glazes, toppings and fillings.

Citrus doughnuts with cinnamon sugar
(Recipe by Sara Wineberg)

2 sachets (20g) dry yeast
2 tsp sugar
1/4 cup warm water
1 egg
1/2 cup water
1/2 cup orange juice
Pinch salt
3 Tbs margarine
1Tbs oil
4 1/4 cups flour
1/3 cup sugar
Oil for frying
To serve
Castor sugar
Cinnamon

In a large bowl, dissolve yeast and 2 tsp sugar in ¼ cup warm water. Allow to stand for several minutes until bubbly. Add egg, remaining water, orange juice, salt, margarine, oil, flour and remaining sugar and knead until smooth. Cover dough and allow to double in size (about 1 hour). Roll out dough on a floured surface. Shape into balls. Leave on a greased wax paper to rise again for about 1/2 hour. Heat oil to 350 degrees deep fry with lid on and turn when golden brown. Remove with slotted spoon, drain and cool on paper towels. Make some cinnamon sugar and sprinkle over doughnuts