Take Your Taste Buds On A Trip With Orange Infused Moroccan Donuts Recipes

TAKE YOUR TASTE BUDS ON A TRIP WITH ORANGE-INFUSED MOROCCAN DONUTS

Steps:

• Dissolve the yeast and sugar in a medium-sized bowl with the 4 tablespoons warm water
• Let the yeast starter stand for about 15 minutes until frothy and the yeast starter doubles in size
• Sift the flour into a large mixing bowl, add the orange zest and salt
• Make a small well in the middle of the flour and pour the yeast starter into the well
• Incorporate the yeast mixture by making a swirling motion with your fingers in the middle of the well, while slowly streaming in the remaining ¾ cup warm water
• Knead the mixture inside of the bowl using the palms of your hands for about 15 minutes until dough is very smooth
• Cover with a clean towel and set aside in a warm place to rise until roughly doubled in size, approximately 1 hour
• When the dough has almost finished rising, fill a large pot with the canola oil and heat until it reaches 350˚F on a deep-fry thermometer
• With wet hands, lightly punch down the dough to deflate
• Pull off a piece of donut batter that is approximately the size of a small egg
• Use your thumb to make a hole in the center of the piece of batter
• Open the hole with your fingers to form a donut that is approximately 6-inches in diameter
• Drop the donut away from you into the pot
• Be careful not to crowd the pot (3 donuts at a time is about right) and fry the donuts for 2 minutes on one side, then flip and finish cooking on the other side for 1½ minutes
• Remove the donuts to a cooling rack lined with paper towels to drain
• Cool for about 4 minutes and then drizzle each donut with honey and sprinkle with pistachios
• Serve immediately, preferably with hot mint tea

MANDAZI RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the flour, sugar, baking powder, cardamom, and salt. Make a well in the center, then use a rubber spatula to mix in the egg and coconut milk until the dough comes together.
• Turn the dough out onto a floured surface and knead until smooth. Dive the dough into 4 portions. Roll out 1 portion of dough into a circle about ¼-inch (6 ml) thick. Cut into 8 triangles. Repeat with the remaining dough portions.
• Heat the oil in a large pot until it reaches 350˚F (180˚C).
• Working in batches, fry the mandazi for 2-3 minutes per side, until golden brown. Drain on paper towels. Serve as breakfast or a snack with 5. Kenyan coffee or chai.
• Enjoy!