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2 teaspoons dry yeast
1/2 cup or more freshly squeezed orange juice (125ml), warmed
4 tablespoons sugar
3-1/3 cups flour (500g)
Grated zest of 1 orange
2 eggs, lightly beaten
4-1/2 tablespoons peanut or vegetable oil
Oil for frying
confectioners' sugar to sprinkle on

Put the yeast in a bowl with about 4 tbsp. of the orange juice, 1 tsp. of the sugar, and 2 tbsp. of the flour. Beat well, and leave for about 25 minutes, until it froths.

In a large bowl, mix the remaining flour with the orange zest, eggs, and 4 tbsp. of oil. Add the yeast mixture and mix well. Now add just enough orange juice to make a soft dough that just holds together in a ball, adding it gradually, and working it in with your hand. Knead for about 15 minutes, until elastic and no longer sticky.

Pour 1/2 tbsp. of oil in the bowl and turn the dough around to grease it all over. Cover the bowl with plastic wrap and leave it in a warm place for 1-1/2 hours, until doubled in bulk.

Punch the dough down and roll out to about 1/3" (1cm) thick. You do not need to flour the surface, for the dough is oily and will not stick. Cut into rounds about 3- 3/4" (8cm) in diameter. Make a hole in the middle with your finger and pull out the ring, enlarging the hole. Leave the dough rings on an oiled tray for another 1/2 hour to rise.

Fry in batches in 2" (5cm) of oil over medium-low heat (so that they do not brown too quickly), turning them over once to brown them all over. Drain on paper towels and serve dusted with confectioners' sugar or dipped in a syrup.

Posted by Ruth Baks

Nutritional Info Per Serving: N/A