Donuts with sour cream and orange flavor

Ingredients for 1 servings:

• 2 large eggs
• 220 g sugar
• 170 g sour cream
• 60 ml milk
• 40 g butter
• 1 tbsp jam, orange marmalade (warmed)
• 2 tsp orange peel, grated
• 510 g flour
• 1 tbsp baking powder
• 1 tsp salt
• ½ tsp nutmeg (ground)
• Oil for frying
• Powdered sugar, for dusting

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

In a large bowl, beat the eggs with a hand mixer until they are a nice light yellow. Then add the sugar and beat until it has dissolved and everything is thick and creamy. Melt the butter in the microwave, let it stand for a moment, then heat the orange marmalade in the microwave or briefly on the stove (in a small saucepan). If you only have marmalade with pieces of fruit, briefly pass it through a fine sieve before heating. Now add the sour cream, milk, melted butter, marmalade and orange zest to the egg mixture and stir everything in. Sift the flour, baking powder, salt and nutmeg into a small bowl and add to the egg mixture. Stir briefly until everything is combined. It will be a soft dough and that’s how it should be. Now put it in the fridge for 20-30 minutes. Now fill a deep frying pan or wok with oil about 6-8 cm high and heat it. I use a thermostat, and it should read 190°C, which means the oil is hot enough. You can also do this in a deep fryer, of course. While the oil is heating, place the dough on a well-floured surface. Sprinkle flour on the top of the dough as well and roll it out to a thickness of about 6-7 mm. Use a 6.5 cm round doughnut cutter to cut out dough pieces. If you don’t have one, use a cutter the same size, and ideally use an apple corer for the hole in the middle. These small round pieces of dough will also be cooked, so don’t mix them with the leftover dough. Once the oil is hot, add 3-4 doughnuts and fry for about 1 1/2 minutes on each side until golden brown. I use a wooden skewer to flip them over. Let the baked donuts drain on a paper towel and then place them on a wire rack. Continue this process until all the donuts are baked. Then, fry the small round pieces of dough. You can add more dough at once to the oil and fry them until golden brown, just like the donuts themselves. Now roll everything in powdered sugar or dust the donuts and balls with it. They taste best when still lukewarm, but are also delicious cold. The dough also freezes very well. It’s best to put it in the refrigerator the night before use and then treat it just as you would with fresh dough.