The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Sweet orange and olive oil doughnuts (Rosquillos)

You'll need

2 eggs 250 ml (1 cup) pouring cream 250 ml (1 cup) freshly squeezed orange juice 1 lemon, finely grated rind only 125 ml (½ cup) olive oil 300 gm caster sugar 950 gm self-raising flour 2 tbsp ground cinnamon For deep-frying: vegetable oil


  • 01
  • Combine eggs, cream, orange juice, lemon rind, olive oil and 120gm sugar in a large bowl, mix to combine, add flour and mix until a soft dough forms, then knead for 1 minute. Divide dough into 20 pieces and roll onto a lightly floured surface to form 15cm-long cylinders, then pinch ends together to make little doughnut-shaped rings.
  • 02
  • Combine remaining sugar and cinnamon in a bowl and set aside.
  • 03
  • Heat oil in a deep-fryer or large deep saucepan to 180C and cook rosquillos, in batches, for 4 minutes, turning once or until golden, then drain on absorbent paper. Cool completely, then coat with cinnamon sugar. Rosquillos are best eaten the day they’re made, but will keep for 1-2 days when they will be best suited to dunking in coffee.

"These are the best and easiest doughnuts in the world to make. You can make a batch of these in the time that it takes to line up at Krispy Kreme. When I make them with my mum she laughs and says my hands are too big to form them properly. She has a wonderful knack of rolling out the dough in one perfect, gentle movement. The dough itself is a one-step process and is shortened with olive oil and flavoured with lemon rind to make the shortest, lightest, tastiest doughnuts. The temptation is to dust them with icing sugar and eat them straight away. Don't. Wait until they cool down. They are so much better when cool." - Frank Camorra, MoVida

At A Glance

  • Serves 20 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 20 people

Featured in

Oct 2007

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.