Inspired by celebrity chef Sunny Anderson's recipe, these Chinese donut-like treats are rather tempermental throughout the cooking process but are certainly worth the reward when cooked successfully.If using a deep fryer, heat the oil to about 350°F.
There is practically no difference between the recipe that follows and Sunny's (http://www.foodnetwork.com/recipes/orange-sugar-fried-donut-holes-recipe/index.html), though there are some differences in quantity and preparation.
There is practically no difference between the recipe that follows and Sunny's (http://www.foodnetwork.com/recipes/orange-sugar-fried-donut-holes-recipe/index.html), though there are some differences in quantity and preparation.
MISE EN PLACE
For every 40 donuts, you will need:
*1 container of store-bought biscuit dough^
*Sugar, 1 c
*Zest of 1 orange
*Zester
*Cinnamon, 1/4 tsp
(if using a cinnamon stick, you will of course need a grater)
*Mixing bowl
*Small pot (if not using a deep fryer)
*Enough cooking oil for frying
Deep fryer-- half of fryer
Method below-- enough oil equivalent to the height of your donut holes
*Two spoons
^Refer to my reflections for days 2 & 3.
For every 40 donuts, you will need:
*1 container of store-bought biscuit dough^
*Sugar, 1 c
*Zest of 1 orange
*Zester
*Cinnamon, 1/4 tsp
(if using a cinnamon stick, you will of course need a grater)
*Mixing bowl
*Small pot (if not using a deep fryer)
*Enough cooking oil for frying
Deep fryer-- half of fryer
Method below-- enough oil equivalent to the height of your donut holes
*Two spoons
^Refer to my reflections for days 2 & 3.
RECIPE
1. Cut the dough into quarters and tightly re-roll to form small dough balls.
2. In the mixing bowl, combine the sugar, orange zest and cinnamon.
3. In small batches (8-12), place the dough balls into the pot and using low-medium heat, raise the heat of the oil until oil bubbles begin to form. As soon as the bubbles appear, turn off the heat. Flip the dough balls and cook the other side using the heat of the oil. Continue cooking the forming donut holes, using this low-medium on-off cooking method, until the donut holes are golden brown and thoroughly cooked.
4. As soon as the donut holes are cooked, use one of the spoons to quickly remove the donut holes--straining excess cooking oil--and transfer them into the mixing bowl. Use the other spoon to coat the donut holes and then shake off the excess orange-cinnamon sugar. For deep fryer users, strain the oil quickly and transfer the donut holes to the orange-cinnamon sugar. If you wait for the donut holes to cool completely, the orange-cinnamon sugar may not stick all that well (and it's the orange-cinnamon sugar that adds to the wonderful crunch!). Set the donut holes aside to cool.
Yield: The total yield is dependent on the size of the biscuit dough, but typically 40 donuts per container of biscuit dough (the 10-roll count).
1. Cut the dough into quarters and tightly re-roll to form small dough balls.
2. In the mixing bowl, combine the sugar, orange zest and cinnamon.
3. In small batches (8-12), place the dough balls into the pot and using low-medium heat, raise the heat of the oil until oil bubbles begin to form. As soon as the bubbles appear, turn off the heat. Flip the dough balls and cook the other side using the heat of the oil. Continue cooking the forming donut holes, using this low-medium on-off cooking method, until the donut holes are golden brown and thoroughly cooked.
4. As soon as the donut holes are cooked, use one of the spoons to quickly remove the donut holes--straining excess cooking oil--and transfer them into the mixing bowl. Use the other spoon to coat the donut holes and then shake off the excess orange-cinnamon sugar. For deep fryer users, strain the oil quickly and transfer the donut holes to the orange-cinnamon sugar. If you wait for the donut holes to cool completely, the orange-cinnamon sugar may not stick all that well (and it's the orange-cinnamon sugar that adds to the wonderful crunch!). Set the donut holes aside to cool.
Yield: The total yield is dependent on the size of the biscuit dough, but typically 40 donuts per container of biscuit dough (the 10-roll count).
For more photos like this from culinary bootcamp, days 2 and 3: http://www.facebook.com/album.php?aid=2054722&id=36203035&l=dcf7b33f89