Rosquillas De Semana Santa

To make the dough, remove 2 pieces of peel from orange, then zest remainder and set aside. Place extra virgin olive oil and peel in a small saucepan over medium-high heat. When peel sizzles, cook for 2 minutes. Set aside to cool.

Place milk, sugar, orange juice, eggs, zest and 1/3 cup orange-flavoured oil in a large bowl. Whisk until smooth. Combine flour and baking powder in a medium bowl. Gradually whisk flour mixture into egg mixture until combined and smooth. Set aside for 15 minutes.

Meanwhile, to make the syrup, place all the ingredients in a medium saucepan with 2 cups water. Bring to the boil, stirring, over medium-high heat. Reduce heat to medium and cook, without stirring, for 5 minutes or until reduced slightly. Remove pan from heat and set aside.

Add enough sunflower oil to a large saucepan to reach 5cm up side of pan and heat over medium-high heat. Using remaining orange-flavoured oil to oil hands, then pinch off walnut-sized pieces of dough and roll into balls. Using your finger, make holes in centre of balls and gently stretch into 5cm rings. Fry, in batches, for 1 minute on each side or until golden. Drain on paper towel-lined plate.

Using tongs, dip doughnuts into warm syrup to coat, then place on wire racks. Stand for 3 minutes. Place extra sugar in a shallow plate. Coat doughnuts in sugar and serve.