Ingredients:
½ cup sweetened condensed milk
½ cup warm orange juice (110°F)
⅓ cup neutral oil
2 large eggs
2 packets (4½ tsp) active dry yeast
2 Tbsp finely grated orange zest
3½–4 cups all-purpose flour, plus more for dusting
Oil and flour for greasing and dusting
1 egg yolk for brushing
Granulated sugar for sprinkling
Orange Glaze:
1 cup granulated sugar
2 cups fresh orange juice
Instructions:
In a blender, combine condensed milk, warm orange juice, oil, eggs, and yeast. Blend until smooth.
Pour into a large bowl; stir in zest. Add flour 1 cup at a time until a soft dough forms and pulls away from the sides.
Knead 5 min on a floured counter, adding flour as needed until silky. Cover and let rise 1 hour, or until doubled.
Punch down dough. On a floured surface, roll into 1-inch ropes, pinch ends together to form rings, and place on a greased & floured sheet pan.
Brush rings with beaten yolk. Bake at 350°F for 18–20 min until golden. Cool on a wire rack.
Meanwhile, simmer glaze ingredients 5 min after it reaches a boil; cool to syrupy. Dip cooled doughnut tops in glaze, sprinkle with sugar, let set 10 min, serve.
Yield: 20 doughnut rings
Total time: 1 hour 30 min active + 1 hour rise