Orange and Raisins Doughnuts

Melt In Your Mouth Deliciousness


If you have lived in Cape Town long enough, by now you would have noticed that, the city never gives us a full season as we get all four drenched up in one. We are in Spring season, but the queen (Cape Town) is gloomy today and her mood (weather) inspired me to make these doughnuts.img_1993

I have been planning to give all of you my doughnut recipe, however, the last time I made them, I didn’t measure the ingredients and didn’t calculate preparation time. So today is your lucky day, these are even better than the first ones I made, they are crispy on the outside, soft and moist in the inside with the fresh smell and taste of orange zests. The sweetness of the raisins is an added bonus, everything melts in your mouth, before you know it you have finished three doughnuts in one row. I hope will enjoy the recipe, please do let me know how you find them.


30g Butter, at room temperature.

250g Cake Flour

1\4 Cup Sultanas and Raisins

Pinch of Salt

Zest of 1 Large Orange

1 Teaspoon Baking Powder

210ml Milk

100ml Water

70g Castor Sugar plus 11\2 Tablespoons (for sprinkling)

1 Teaspoon Vanilla Extract

2 Extra Large Eggs

710m Canola Oil



  1. Soak raisins with 60ml of hot water.
  2. In a Medium Sauce Pan add milk, water, sugar, salt and butter, heat it up on medium heat until the butter completely melts.
  3. Add 170g of flour (sieved), and whisk it until smooth, this should take about 2 to 3 minutes. Then transfer the dough into a medium mixing bowl, and let it cool for about 5 minutes while you keep whisking.
  4. Meanwhile, pour oil into a 20cm pot and heat it on medium heat.
  5. Add 1 egg on the cooled dough, whisk until it is well incorporated, then add the other egg and vanilla extract, whisk until well combined. Add orange zests and whisk again.
  6. Add baking powder into the remaining flour, mix and add to the dough then whisk until everything is well incorporated. Drain raisins and add into the dough, fold with a spatula.
  7. Using an ice cream scoop, scoop (about 5 at a time) the dough and drop it into the hot oil, fry until golden brown. Using a stainless-steel oil strainer, take out the doughnuts and transfer to a paper towel placed in a shallow dish to drain excess oil.
  8. Sprinkle sugar on the doughnuts and make sure all are coated well.
  9. This recipe makes 16 doughnuts, enjoy.


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