Time: 25 min.
Complexity: average
Quantity: 18 - 20 donuts

Rice balls were dipped in batter and deep fried.

Ingredients:

Donuts

• 4 and 3/4 cups whole milk
• A pinch of salt
• 1/2 to 1 teaspoon ground cinnamon
• 1 cup white rice
• 1/2 cup condensed milk
• 1/4 cup sugar
• 2 tsp vanilla extract
• 1 and 1/4 cups premium flour
• 1 teaspoon baking powder
• 1 large egg
• Vegetable oil for frying

Caramel sauce

• 1/3 cup sesame seeds
• 1 large orange
• 1/2 cup sugar
• 2 tbsp (30 g) butter
• 1/2 cup heavy cream
• A pinch of salt

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

premium flour, eggs, milk, condensed milk, cream, vanilla extract, rice, cinnamon, Oranges, caramel, sesame

We recommend

Preparation:

Step 1
• Cooking caramelToast the sesame seeds in a skillet over medium heat until golden brown. Transfer to a plate. Peel the orange peel in wide strips, then squeeze the orange juice into a separate bowl; set aside.
  
  Heat the sugar in a frying pan over medium heat until it turns amber. Whisk it with the butter, cream, and salt until completely dissolved. Add the orange peels and juice. Cook, stirring, until caramel until thickened, 5 to 10 minutes. Remove from heat. Add sesame seeds.
Step 2
• Cooking donutsPour 4 cups milk, salt, and cinnamon into a saucepan and bring to a boil over medium heat. Add the rice, reduce heat to medium, and cook, stirring, until tender, 20 to 25 minutes. Add the condensed milk and 2 tablespoons sugar; cook until thickened, 5 to 10 minutes. Stir in the vanilla and refrigerate until completely cool.
  
  Roll 1 tablespoon of the rice mixture into balls. Line a baking sheet with parchment paper; cover and let rest.
Step 3
• Prepare the doughCombine flour, baking powder, and the remaining 2 tablespoons sugar in a bowl. Whisk the egg and the remaining 3/4 cup milk in a measuring cup; gradually pour the milk and egg into the flour mixture and whisk until smooth.
  
  Heat 2 inches of vegetable oil in a wide saucepan until a thermometer registers 180°C (350°F). Working in batches, dip the rice balls first into the batter, then into the butter using a fork. Fry until golden brown, turning as needed, about 8 minutes per batch. Return the oil to its original temperature between batches. Drain excess oil with paper towels. Drizzle with syrup.

Votes: 3