GREEK DONUTS WITH CAROB HONEY, SESAME AND ORANGE

Directions

For the dough, put the sugar, sifted flour, corn flour, yeast, cinnamon, vanilla extract, and drops of essential oil in a large bowl and mix the ingredients with a whisk. Then add the pomace oil and incorporate the water little by little. Finally, add the salt. Cover the bowl and leave it near a warm place for 30 minutes, until the mixture begins to rise to the sides of the bowl. In a wide saucepan, heat the pomace oil to 180 degrees and cut the doughnuts with a teaspoon, which we dip in water so that they come off easily and fall into the oil. Fry for a few minutes until they get a golden color, stirring them with a slotted spoon, and then drain them on absorbent paper. For the marmalade, peel the oranges from the white part and keep only the outside. Cut the peels into small cubes. Put the peels from the oranges, orange juice, and water in a large pot. On medium to high heat, boil the mixture for about 5-6 minutes until the skins soften and skim when necessary. Add the sugar and stir until dissolved. Stir at regular intervals and continue boiling for 20-25 minutes until the mixture thickens. Simmer until ready. Serve the donuts on a plate and pour over the carob honey. Sprinkle with powdered sugar and toasted sesame seeds. Put the orange marmalade in a dip next to the donuts.