Donuts with Pastis Henri Bardouin, rum, orange and lemon
• 3 ½ cups of plain flour
• 1 teaspoon of baking powder
• 1 teaspoon of Pastis
• 5 eggs
• 12 tablespoons of unsalted butter; cut into small pieces.
• 1 cup + 2 tablespoons of sugar
• 1 tablespoon of rum
• Pinch of salt
• Zest of ½ lemon
• Zest of ½ orange
• 4 to 6 cups of vegetable oil for frying
• Powdered sugar
Sift the flour and baking powder into the bowl of a food mixer.
Add the eggs, Pastis, butter, 2 tablespoons of sugar, salt, rum and the citrus zest. Mix until it forms a ball of dough.
Remove the ball, wrap in plastic wrap and place in the fridge for an hour.
Heat the oil to 190°C in a large saucepan or deep-fat fryer.
Cut the dough into pieces.
Fry in the hot oil, 6 or 7 donuts at a time.
Turn after a minute and continue to cook until they become light brown in color.
Remove them with a slotted spoon and place them on absorbent paper.
Put all the donuts in a large bowl and sprinkle over the remaining cup of sugar.
Tip: pile the donuts up on a serving dish and dust with powdered sugar.