Orange and Poppy Seed Mini Donuts
A fresh twist on baked donuts. These orange poppy seed mini donuts combine the fresh brightness of oranges with the slight nuttiness of poppy seeds. Yield: 3 dozen mini donuts
Servings: 9
Calories: 284kcal
Ingredients
- 1 ½ cup all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ⅓ cup unsalted butter room temp
- ½ cup granulated sugar
- 1 large egg lightly whisked
- finely grated zest of 1 orange
- 1 ½ Tbsp poppy seeds
- ½ cup whole milk room temp
Orange Glaze
- 1 ½ cup confectioners' sugar
- ¼ cup fresh orange juice
- pinch kosher salt
Instructions
- Preheat oven to 350°F. Prepare a piping bag fitted with a small round tip. Lightly grease mini donut pan with cooking spray. Set aside.
- In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, cream together butter and sugar until smooth. Add egg and mix until incorporated. Mix in orange zest and poppy seeds.
- Add ⅓ of flour mixture. Fold to combine. Add ½ of milk. Mix. Repeat and end with last ⅓ of flour mixture. Mix until just combined and there are no longer any dry streaks of flour. Transfer batter to prepared piping bag.
- Pipe batter into prepared donut pan, filling mold a little over half full. Bake for 8 minutes. Let cool in pan for 2 minutes, then unmold. Cool donuts on wire rack before dipping in orange glaze.
Orange Glaze:
- Whisk together confectioners sugar, orange juice, and salt until smooth. Dip cooled donuts into glaze. Place on wire rack to set glaze.
Notes
*estimated calories are for four mini donuts
Nutrition
Calories: 284kcal, Carbohydrates: 49g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 40mg, Sodium: 276mg, Potassium: 78mg, Fiber: 1g, Sugar: 32g, Vitamin A: 276IU, Vitamin C: 3mg, Calcium: 87mg, Iron: 1mg