400 grams plain flour
150 ml warm milk
2 teaspoons dried yeast
100 grams sugar
100 grams butter
1 medium egg
1 orange (zest only)
1 teaspoon vanilla
½ teaspoon cinnamon
½ teaspoon ground ginger
100 grams white chocolate, roughly grated
Preparation
Add a tablespoon of the sugar to the yeast, pour over the warm milk, whisk well and let it sit for 15 minutes in a warm spot, to activate. Sift the flour twice, add the orange zest and whisk well. In another bowl, cream the butter and sugar, add the egg, grated white chocolate, cinnamon, ginger and vanilla and blend well. When the yeast has activated, make a little well in the middle of the flour, pour in the yeast and the egg and butter mixture and mix well with a wooden spoon at first, then with your hands, until you get a smooth and supple dough that does not stick to your hands (add a tablespoon or two of additional flour if needed). Put the dough in a large bowl, cover with a kitchen towel and let it sit in a warm spot for 90 minutes.
When the dough has risen, knead it gently on a lightly floured surface, then roll it out to just about 1 ½ cm (half an inch) thick and cut out dough circles using a 7.5 cm (3") cookie cutter, cut out the dough circles. Knead the dough scraps and repeat, so you get 25 dough circles in total. Arrange the doughnuts on a baking sheet lined with baking paper, cover them with a kitchen towel and let them rise in a warm spot for 30 minutes. Bake them in a preheated oven, at 190˚C (375˚F) for 8-10 minutes. Let them cool slightly, then decorate with a sweet glaze of your choice. Yields 25 doughnuts.
