Milk Donuts with Orange and Cinnamon Shortcrust are big cookies ideal for breakfast: they soak easily, and have a pleasant aftertaste of cinnamon and orange that makes them delicious.

Difficulty: Easy
Cost: Inexpensive
Rest time: 30 Minutes
Preparation time: 40 Minutes
Portions: About 18 donuts
Cooking methods: Oven
Cuisine: Italian

Ingredients

4 cups all-purpose flour
3 eggs
0.7 oz pine nuts (optional)
1 tsp ground cinnamon (heaping)
7 tbsps butter
3/4 cup sugar
1 orange zest (grated)
1 packet baking powder (16g)
to taste brown sugar

Preparation

Let the butter soften out of the fridge and mix it with the sugar using a fork, until you get a smooth cream.
Add the eggs one at a time, do not add the next until the previous one is well incorporated.
While still beating, add the cinnamon, pine nuts, grated orange zest, and mix well.
Place about 3.5 cups of flour and the sifted baking powder in a mound on a work surface, and add the egg mixture inside.
Mix the ingredients until you get a smooth, compact, and soft dough. If it is too soft, add the remaining 0.5 cups of flour and knead well.
Let it rest in the fridge covered with plastic wrap for about half an hour. You will get about 2 lbs of dough.
Flour the work surface, divide the dough into pieces, form balls of about 1.7 oz each, and with each ball form rolls about 8 inches long.
Roll the dough into small rings.
You will get about 18.
Bake in the oven at 356°F for about 15 minutes, on the second rack from the bottom. If they are too pale on the surface, move them to the top rack for the last few minutes.