(Makes 24 mini doughnuts)

Doughnuts

• 1 medium orange, washed (approx. 180g-200g)

• 3 eggs, at room temperature

• ¾ cup caster sugar

• ½ cup Greek yoghurt

• ⅓ cup extra virgin olive oil

• 2 teaspoons finely grated fresh ginger

• 1 teaspoon vanilla extract

• 1 cup plain flour

• ½ cup fine polenta

• 2 teaspoons baking powder

• ¼ teaspoon ground cinnamon

• Pinch of salt

Orange & ginger glaze

• 1 orange, zested and juiced

• 1 cup icing sugar

• ½ teaspoon ground ginger

1. Cook the orange

   Place the whole orange in a small saucepan and cover with water. Make a cartouche to keep orange submerged. Bring to the boil, then reduce the heat and simmer gently for 45–60 minutes, or until very soft. Drain and set aside until cool enough to handle. Cut the orange into quarters and remove any seeds. Place the whole orange, including the peel, in a food processor and blend until smooth.

2. Prepare the doughnut batter

   Preheat the oven to 170°C (150°C fan-forced). Lightly grease two 12 cup mini doughnut pans. Place the eggs and caster sugar in a large bowl. Using electric beaters, beat for 3–4 minutes, or until pale, thick and fluffy. Add the orange purée, Greek yoghurt, olive oil, ginger and vanilla. Fold gently until combined. In a separate bowl, combine the flour, polenta, baking powder, cinnamon and salt. Add to the orange mixture and fold gently until just combined.

3. Bake the doughnuts

   Divide the batter evenly among the doughnut holes, filling each approximately three-quarters full. Bake for 15 –20 minutes, or until lightly golden and a skewer inserted into the centre comes out clean. Allow doughnuts to cool in the tin for 5 minutes before transferring them to a wire rack.

4. Dip in glaze and serve

   Combine orange juice, zest, icing sugar and ginger in a small bowl and dip cooled doughnuts to coat. Serve and enjoy!