To help the ingredients combine, bring the egg and yogurt to room temperature.
Before juicing, zest the orange to extract as much citrus oils as possible.
Making the dough
In a large bowl, beat the egg and sugar until light and fluffy.
Add the oil, orange zest, and orange juice. Mix well.
Add the yogurt and mix until fully combined.
In a separate bowl, whisk together the flour and baking powder.
Gradually add the dry ingredients to the wet ingredients, stirring until combined.
Cover the dough and set aside at room temperature for 30 minutes.
Shaping and cooking
Heat the oil in a deep fryer or deep-fryer to 350°F (175°C).
Pluck off small amounts of dough (about 1 tablespoon) and shape into oval shapes.
Fry in batches until golden brown, about 2-3 minutes per side.
Remove with a slotted spoon and drain on paper towels.
Finishing
While the cookies are still warm (but not hot), roll each madeleine in granulated sugar.
Place on a plate and enjoy.
Expert tips
Temperature control: Keep the oil at a constant temperature to ensure even cooking.
Don’t overcrowd the dish: fry in small batches for best results.
Ideal time: Remove from the oil when the dough is golden brown – it will still darken slightly after removing from the oil.
See also Cinnamon Rolls I do not recommend using flour for baking in this recipe
Nutrition information
To help the ingredients combine, bring the egg and yogurt to room temperature.
Before juicing, zest the orange to extract as much citrus oils as possible.
Making the dough
In a large bowl, beat the egg and sugar until light and fluffy.
Add the oil, orange zest, and orange juice. Mix well.
Add the yogurt and mix until fully combined.
In a separate bowl, whisk together the flour and baking powder.
Gradually add the dry ingredients to the wet ingredients, stirring until combined.
Cover the dough and set aside at room temperature for 30 minutes.
Shaping and cooking
Heat the oil in a deep fryer or deep-fryer to 350°F (175°C).
Pluck off small amounts of dough (about 1 tablespoon) and shape into oval shapes.
Fry in batches until golden brown, about 2-3 minutes per side.
Remove with a slotted spoon and drain on paper towels.
Finishing
While the cookies are still warm (but not hot), roll each madeleine in granulated sugar.
Place on a plate and enjoy.
Expert tips
Temperature control: Keep the oil at a constant temperature to ensure even cooking.
Don’t overcrowd the dish: fry in small batches for best results.
Ideal time: Remove from the oil when the dough is golden brown – it will still darken slightly after removing from the oil.
See also Cinnamon Rolls I do not recommend using flour for baking in this recipe
Nutrition information
