Donuts in wine syrup
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
To make these golden, airy donuts, you'll need flour, baking powder, and an egg. Orange zest and juice added to the dough impart a refreshing citrus flavor that pairs especially well with the wine syrup—the highlight of this dessert. The donuts are fried in a generous amount of vegetable oil in a deep fryer or simply in a saucepan. To easily squeeze them into the oil, use a soft plastic bottle, like the kind you use for ketchup or mustard. Sprinkle the finished donuts with powdered sugar, pomegranate seeds, and drizzle with spiced wine syrup, which can be made ahead of time.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Donuts
- 1 and 1/4 cups premium flour
- 1 teaspoon baking powder
- 0.5 tsp salt
- 1 large egg, lightly beaten
- Grated zest of 2 oranges
- 2 tablespoons freshly squeezed orange juice
- Vegetable oil, for deep-frying
- Powdered sugar, for dusting
- 1 tbsp. pomegranate seeds
Syrup
- 2 cups dry red wine
- 3/4 cup sugar
- 1 cinnamon stick
- 2 whole cloves
- 2 strips of orange zest
- 1 bay leaf
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Cooking the dish according to the recipe:
- SyrupCombine the wine, sugar, cinnamon stick, cloves, orange zest, and bay leaf in a saucepan and bring to a boil over medium heat, stirring constantly. Cook until the liquid reduces to 3/4 cup, about 15 minutes. Let cool completely. Discard the bay leaf.
- DonutsMix flour, baking powder, and salt in a bowl. Add 0.5 cups of water, the egg, orange zest, and juice. Knead the dough. Transfer the dough to a sauce bottle.
- In a shallow saucepan, heat 4 cm of vegetable oil over medium heat until it reaches 193°C (350°F) on a deep-fry thermometer. Press the dough into 5 cm (2-inch) circles; fry, turning once, until lightly puffed and golden, 1 to 2 minutes.
- Transfer to paper towels to drain excess oil. Sprinkle with powdered sugar and pomegranate seeds, and drizzle with wine syrup.
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