Baked Blood Orange Donuts
Apparently baked donuts seem to my thing. I already have several different kinds on the blog. Surprisingly because I am not really a donut person. Okay, that's total BS, it's not surprising at all. Who am kidding? Myself apparently. Baked donuts are definitely more cake-like, but you can eat them without the full-on guilt of a deep fried donut. Plus, they are so much easier and quicker to make. No messing with hot hot oil, or yeast. You can be eating these bad boys in under an hour. I would say that's pretty damn good!
Two weeks ago, my kids had a short school day due to the big snow storm. So, I baked up a batch of these as a treat for the kids on their short school day. Boy were they excited when they walked through the door after getting off the bus. Then, my husband came home with our youngest from daycare. So, we all hunkered down by the wood stove to watch the snow fly and eat the heck out of these donuts. I think by dinner time, there may have been only 2 left. I totally swiped one the next morning to have with my coffee, I just couldn't resist.
I probably say this about each new donut I bake, but, I think these are my newest favorite. They are a beautiful pink that is all natural from the vibrant blood orange juice. I found these incredibly satisfying with my cup of coffee. Who wouldn't smile seeing these beauties first thing in the morning? The sprinkles add a fun little addition, but they aren't necessary. So, next time you are at the grocery store, grab a couple of blood oranges before they are gone and whip up these donuts.
Baked Blood Orange Donuts
Yield: 12 donuts
- 1/2 cup granulated sugar
- zest from 2 large blood oranges
- 2/3 cup whole milk, at room temperature
- 6 Tablespoons unsalted butter, melted
- 1/4 cup honey
- 2 large eggs
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon kosher salt
For the blood orange glaze
- 2 cups confectioners' sugar, sifted
- 1/4 cup freshly squeezed blood orange juice
Preheat the oven to 400ºF. Grease a 12 hole donut pan and set aside.
In a large mixing bowl, combine the sugar and zest. Rub together with your fingertips until fragrant. Whisk in the milk, melted butter, honey and eggs until combined. Stir in the flour, baking powder and salt until no dry streaks remain.
Transfer the batter to a piping bag fitted with a round tip, and pipe the batter evenly into the prepared donut pan. Alternatively, spoon the batter into the pan.
Bake in the preheated oven for 10-12 minutes, or until a light golden brown. Let cool in the pans for 5 minutes, then turn out onto a cooling rack. Let cool completely before glazing.
To make the glaze, whisk the ingredients together in a small bowl. If the glaze is too runny, whisk in a little more confectioners' sugar. Once the donuts are cool, dip the tops into the glaze. Place back on the cooling rack. Garnish with sprinkles if desired. Or, let the glaze set on the donuts for 10 minutes, then dip again if you want a thicker glaze. Let the glaze dry completely before serving.
Store in a ziplock bag at room temperature up to 3 days.
Source: Adapted from Hummingbird High