Orange Drop Doughnuts
During World War I, young women volunteering with the Salvation Army went out into the trenches of war-torn France with artillery helmets, thermoses of coffee, and large buckets of these simple orange doughnuts to deliver a little kindness to some very grateful soldiers. They were called “Doughnut Girls,” and their efforts improved morale so much that the Red Cross began to join in as well. At one point these doughnuts became so popular that the girls were rumored to be giving out more than four hundred doughnuts a minute—not just to the troops, but to everyone affected by the war. Because of the high demand, they began just dropping the dough straight into vats of oil, rather than taking the time to form the traditional doughnut ring. Thus, the Orange Drop Doughnut was born.
Ingredients for Orange Drop Doughnuts recipe
- 1 to 2 quarts vegetable oil, for frying
- 1 cup sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon applesauce
- 1½ teaspoons Ener-G egg replacer
- 1 tablespoon grated orange zest
- ½ cup orange juice with pulp
- 2 tablespoons vegan margarine
How to make Orange Drop Doughnuts ?
Pour the oil into a large soup pot or Dutch oven that can hold all of the oil without being more than halfway full, so you don’t have to worry about overflowing. Heat the oil over high heat. If you have a deep-fry thermometer, use it to check your oil. When it hits around 350 degrees your oil is the perfect temperature to fry your doughnuts.
Place ½ cup of the sugar in a shallow dish. Place a few paper towels on a plate so you have a place for your doughnuts to drain after they’re done.
In a large bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, combine the applesauce, egg replacer, remaining ½ cup sugar, the orange zest, orange juice, and vegan margarine and mix until smooth. Gradually stir in the flour mixture until you have a creamy batter.
Using a large soup spoon, drop a few large dollops of the batter into the hot oil, being careful not to crowd the pan. Fry the doughnuts until lightly crispy and dark brown on all sides. Use a slotted spoon to transfer the doughnuts to the paper towel–lined plate to drain.
Once the doughnuts are cool enough to handle, roll them gently in the dish of sugar to coat.
Enjoy at room temperature.
You can use the rest of your Ener-G egg replacer to make:
Pink Lemonade Cupcakes
Chai Spice Cheesecake
Cookie Pizza
Spiced Pear Cupcakes with Maple Frosting
Chocolate Strawberry Cheesecake Cups
SAVING FRYING OIL
When it comes to making doughnuts, one of the greatest expenses is actually the oil used to deep-fry them. The good news is that for generations, kitchens all around the world have saved and reused kitchen oil. Here’s how they do it.
The first thing to figure out is if you’re going to be deep-frying again in the next 24 hours. If not, you should really just toss your used oil, or you run the risk of it going rancid or just being gross and ruining your future meal.
If you are going to fry again soon, wait for your oil to cool significantly, then use a slotted spoon or fork to remove any particles of whatever you last deep-fried. Then, use a rubber band to secure a piece of cheesecloth over the open mouth of a glass mason jar large enough to hold all your oil. This will filter out any food particles too small for your slotted spoon. Now, wait for the frying oil to cool to room temperature before moving to this next step to avoid burning yourself. Once oil is cool, very slowly and carefully pour it through the cheesecloth into the jar.
Remove the rubber band and cheesecloth. Screw the jar lid as tightly as you can and put your oil in the fridge to use the next time you deep-fry.
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