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Sweet orange and olive oil doughnuts (Rosquillos)

Australian Gourmet Traveller and Frank Camorra/MoVida Spanish dessert recipe for sweet orange and olive oil doughnuts (rosquillos)

By Frank Camorra
  • 10 mins preparation
  • 10 mins cooking
  • Serves 20
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Sweet orange and olive oil doughnuts (Rosquillos)
"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


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


  • 1
    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.
  • 2
    Combine remaining sugar and cinnamon in a bowl and set aside.
  • 3
    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.
  • undefined: Frank Camorra