Doughnuts with Orange Vanilla Frosting


Preparation info

  • Difficulty


  • Makes about


Appears in

New York Christmas

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

  • About

Doughnuts come in a huge range of varieties, decorated with icing, hundreds and thousands, nut brittle or chocolate. Oil for deep-frying doughnuts must have a temperature of about 170°C, which is why preparing these delicacies requires a little bit of skill and care. But don’t let yourself be deterred by this – after all, fresh home-made doughnuts are simply the best!


For the dough

  • 250 g (9 oz) flour, plus a little more if needed
  • 1 tsp dried yeast
  • 1 pinch salt
  • 30 g (1 oz) caster (superfine) sugar
  • 1-2 tsp vanilla sugar
  • 1 egg
  • 75 ml ( fl oz) lukewarm milk
  • 40 g ( oz) butter, softened

For the frosting (icing)

  • 150 g ( oz) icing sugar (confectioner’s sugar)
  • 2–3 tbsp orange juice
  • 1 tsp vanilla extract
  • A little zest from 1 organic orange (optional)


  • Flour for dusting the work surface
  • Vegetable oil for deep-frying (about 750 ml/26 fl oz/3 cups depending on the size of the saucepan)


For the dough, combine the flour, yeast, salt, sugar and vanilla sugar in a mixing bowl. Add the egg, milk and butter and knead everything for at least 5 minutes to make a smooth, pliable dough. Add a little more flour if the dough seems too sticky and soft. Cover the bowl with cling wrap and leave the dough to rise for about 1 hour.

Roll out the dough about 1.5 cm ( inch) thick on a lightly floured surface. Use a cookie cutter to cut out rounds about 6 cm ( inches) in diameter, then use a 2 cm (¾ inch) cutter to cut out circles from the middle of each round. Alternatively use a large drinking glass and small shot glass for cutting the dough. Knead leftover dough together and cut out more doughnuts. Place the doughnuts onto trays lined with baking paper and leave to rise for about another 15 minutes.

Add oil to a medium-sized, deep pan to come up about 4 cm ( inches). Heat to 170°C (325°F/Gas mark 3). Slide the doughnuts into the hot oil using a skimming ladle and bake until golden all around, turning once. This should take about 1–1½ minutes per side. Remove the doughnuts from the oil and set them on kitchen paper to drain excess oil and cool.

For the frosting, combine all ingredients in a bowl. Dip the doughnuts into the frosting to cover the tops and leave them to dry.