Baked Blood Orange Donuts

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Blood orange donuts are a wonderful treat for breakfast, brunch, or dessert. The donuts are dipped in a sweet tangy blood orange glaze and garnished with candied blood orange slice.

Prep Time15

Cook Time40

Total Time55

Course: Breakfast, Dessert

Cuisine: American

Servings:

Author: Maryanne Cabrera

Ingredients

Candied Blood Oranges

3 cups water
1 cup granulated sugar (200 g)
½ cup honey
1 blood orange thinly sliced

Donut

1 cup all-purpose flour (130 g)
1 teaspoon baking powder
½ teaspoon baking soda
pinch nutmeg
1 teaspoon ground cinnamon
½ cup granulated sugar (100 g)
2 Tablespoon light brown sugar (25 g)
2 large eggs room temp
1 teaspoon pure vanilla extract
3 Tablespoon vegetable oil or other neutral oil of choice
3 Tablespoon buttermilk or milk

Blood Orange Glaze

1 ½ cup powdered sugar (190 g) sift if clumpy
finely grated zest of half a blood orange
pinch fine sea salt
3 Tablespoon fresh squeezed blood orange juice or more depending on desired consistency

Instructions

Candied Blood Orange

In a medium heavy bottomed saucepot, combine water, sugar and honey. Bring to a boil over high heat. Stir until sugar dissolves.
Once syrup has come to a boil, add orange slices. Reduce heat to low and let simmer for 30 minutes until orange slices are tender and syrup is fragrant.
Remove orange slices from syrup and transfer to a parchment lined sheet tray. Arrange slices in a single layer and allow to cool. Strain syrup and save to sweeten tea, cocktails, coffee, etc.

Donut

Preheat oven to 350℉. Coat donut pan with cooking spray. Set aside.
In a large bowl, whisk together flour, baking powder, baking soda, nutmeg and cinnamon. In another bowl, whisk together sugar, brown sugar, eggs, vanilla, vegetable oil, and buttermilk. Add wet mixture to dry flour mixture. Stir to combine until there are no longer than dry streaks of flour. Try not to overmix.
Spoon batter into prepared donut pan. Fill molds about ¾ full of batter. Bake for 12-14 minutes until the donuts have puffed up. Remove from oven and allow to cool in pan for 2 minutes before inverting and unmolding. Allow donuts to cool to room temperature on wire rack before glazing.

Blood Orange Glaze

Whisk together powdered sugar, orange zest, salt and 3 tablespoons of blood orange juice. Adjust thickness by adding additional orange juice, 1 teaspoon at a time.

Assembly

Dip cooled donuts into glaze. Garnish with a piece of candied orange. Place glazed donuts on wire rack to allow glaze to set.

Notes

*I used this 6-cavity donut pan.
Regular oranges may be used in place of blood oranges.
Candied blood orange soaking syrup can last a week in the fridge.
Donuts are best enjoy the same day they are baked and glazed. Keep leftovers in a covered container at room temperature for up to three days. Overtime, donuts will stale and harden.

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