Orange cream doughnuts
Level of difficulty Average
Preparation time 10mins
Cooking time 20mins
Cost Average budget
Grease and flour a rectangular tin.
Bring to a boil in large saucepan, the milk and zest.
In a bowl, beat the egg yolks with both sugars until they whiten. Stir in the flour. Remove the zest and pour in the hot milk gradually, whisking to prevent lumps. Transfer the mixture to the saucepan. Let it thicken slowly, stirring with a wooden spoon.
When the mixture becomes a thick cream, pour into the dish to a thickness of 1 cm and leave to cool completely. Cut into squares.
Preheat the oil to 175 ° C.
Pour the breadcrumbs into a shallow dish. In a second dish beat the egg whites in a liquid foam. Dunk each square, first in the egg white, then the breadcrumbs.
Dip in the hot oil and brown for about 5 minutes, turning over halfway through cooking.
Remove with the aid of a slotted spoon and drain, separated, on paper towels.
Arrange in a serving dish. Sprinkle with sugar and serve.