Mandarin Donuts

Name: Sunkist Growers
Price range: $

By Chef Sally Camacho Mueller

Prep: 40 mins

Cook: 480 mins

Total: 520 mins

Serves: 6

Ingredients

Combine all ingredients in an electric mixer with the hook attachment. Mix on speed 1 for 4 minutes. Scrape any dough off the sides of the bowl.
Mix on speed 2 for 6-8 minutes. Check for gluten development by being able to stretch a piece of dough paper thin without it breaking.
Place dough in a clean bowl. Cover with plastic wrap and place in refrigerator for 4-6 hours. Once dough is cold, remove from refrigerator.
On a lightly floured surface, roll dough into a rectangle, approximately 10” x 16”. With a pizza wheel cutter, cut rectangles of 1 1/2” x 4”.
Dab a bit of water onto one rectangle, place another rectangle of dough right on top.
Using a chopstick, place it in the middle of the dough lengthwise, press the two pieces of dough together using the chopstick. Make the remaining doughnuts the same way and place on a tray ready to fry.
Heat oil in a 9" x 4" saucepan on medium heat until oil reaches 350 degrees F.
Using both hands, hold the dough on each end and stretch it to about 10” and place donut in oil slowly to fry.
Place 2-3 more donuts into the fry pan. Do not over crowd the pan or the oil temperature will drop. Use tongs to turn dough over to get an even brown on both sides.
Once browned, remove from oil and place onto a paper towel lined tray. Dust with powdered sugar.
Serve donuts with sauce and peeled Sunkist® mandarins.

In a microwave safe bowl, combine all ingredients for the sauce.
Microwave on high for 1 minute. Remove from microwave, stir with a whisk until smooth.
If mixture is lumpy return back to the microwave in 20-30 seconds increments.