Ingredients

• 1 egg ((m))
• 35 g white caster sugar
• 16 g vanilla sugar (vanilla extract)
• 8 g orange zest (zest of 1 orange)
• 200 ml milk (lukewarm)
• 50 ml fresh orange juice (juice of 1 orange)
• 10 g instant yeast (dry yeast)
• 600 g flour (all-purpose flour)
• 4 g salt (⅔ tsp)
• 45 ml water (lukewarm)
• 45 g margarine (any brand)
• 5 ml sunflower oil
• 150 g powdered sugar
• 30 ml water

Instructions

1. Break the egg into a bowl. Add the white caster sugar and vanilla sugar. Mix for 4-5 minutes, or until the mixture is fluffy and light yellow in color.

2. Add the orange zest, lukewarm milk, orange juice, yeast, flour, and salt. Mix well and knead firmly. Then add the lukewarm water and knead for another 10-12 minutes.

3. Add the margarine and knead the dough until smooth. Grease the bowl with some sunflower oil and add dough. Cover the dough and let it rise for 1 hour in a warm place, or until it doubles in size.

4. Place the dough on a floured work surface and roll it out into a rectangular sheet measuring 27x32 cm with a thickness of about 1.5 to 2 cm.

5. Using a donut cutter (or use a pastry ring and a bottle cap), cut out the desired pieces.

6. Place the donuts on a baking sheet lined with parchment paper and let them rise for 30 minutes in a warm place, or until they double in size.

7. In a bowl, combine the powdered sugar with the water and mix well.

8. Heat a layer of sunflower oil in a frying pan over medium-high heat (175°C). Fry the donuts until golden brown on both sides. Drain the donuts on a piece of kitchen paper.

9. Fully coat the warm donuts in sugar glaze and let them cool. Bismillah, enjoy!