- 2 blood oranges, finely grated rind and juice only
- 1 tbsp olive oil
- 275 gm ‘00’ strong flour
- For deep-frying: vegetable oil
- 220 gm caster sugar combined with 2 tsp ground cinnamon, for dusting
Spiked hot chocolate
- 250 ml (1 cup) milk
- 180 ml pouring cream
- 60 ml orange liqueur, such as Grand Marnier
- 2 blood oranges, rind only, removed with a peeler
- 250 gm dark chocolate (61% cocoa solids), finely chopped
- 1For spiked hot chocolate, combine milk, cream, liqueur and orange rind in a saucepan and bring to the simmer over low heat. Cook for 5 minutes to infuse, strain into a clean pan, add chocolate and stir continuously over low heat until melted. Keep warm.
- 2Combine orange rind, 100ml orange juice, olive oil, 500ml water and 1 tsp salt in a large saucepan and bring to the boil over medium-high heat. Add flour, stirring continuously with a wooden spoon until dough is smooth (2-3 minutes), then transfer to a piping bag with a 1cm-fluted nozzle.
- 3Heat vegetable oil in a deep-fryer or large deep saucepan to 160C. Pipe 7cm-long pieces of dough into oil, using scissors to cut off each one (be careful as hot oil may splash). Fry, in batches, until golden (8-10 minutes), drain on absorbent paper, toss in cinnamon sugar and serve with spiked hot chocolate.