Blood Orange Glazed Buttermilk Donuts
I think we can all agree, there's nothing better on a weekend morning than coffee and a freshly baked cake donut. And with this recipe, you can have them in about an hour and a half, without leaving your house! The blood orange glaze is a great way to get in some Vitamin C and cook with seasonal fruit, but if you'd prefer a standard vanilla glaze see my notes at the end.
Blood Orange Glazed Buttermilk Donuts
Yield: Approximately 22 Donuts + 22 Donut Holes
Ingredients
Buttermilk Donuts
- Flour: 3 1/2 cups
- Baking Powder: 2 teaspoons
- Baking Soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Nutmeg: 1/2 teaspoon
- Cinnamon: 1 teaspoon
- Granulated Sugar: 1 cup
- Unsalted Butter (Softened): 4 tablespoons
- Eggs: 2
- Buttermilk: 3/4 cup
- Vegetable Shortening or Vegetable Oil (For Frying): At least 3 cups
Blood Orange Glaze
- Powdered Sugar: 1 1/2 cups
- Blood Orange Zest: From half a blood orange
- Blood Orange Juice: 5 tablespoons
- Salt: Pinch
- Sprinkles (Optional): For sprinkling
*Special Equipment: 3 inch donut cutter
The How To (Buttermilk Donuts):
Line a baking sheet with parchment paper and sprinkle generously with flour. Line two cooling racks or plates with several layers of paper towels.
In a medium bowl, whisk together flour, baking powder, baking soda, nutmeg, cinnamon, and salt. In the bowl of a stand mixer, beat the butter and sugar together until smooth (about two minutes). Add eggs one at a time, and mix until thoroughly incorporated. Scrape down the bowl, then add the buttermilk. Mix just until combined. Add dry ingredients to wet ingredients and mix on low speed just until combined. Transfer the dough to the prepared baking sheet - press into a rectangle shape about 1/2 inch thick. Sprinkle the top generously with flour. Place the dough in the freezer for 20 minutes.
Remove the dough from the freezer. Use your 3 inch cutter to cut out donuts + holes (you should have approximately 22 of each). Transfer cut donuts + holes back to your baking sheet. Refrigerate for 20 minutes.
While dough is chilling, heat the shortening or oil (about three inches deep) in a heavy bottomed pot until a candy thermometer reads 350 degrees F. Fry donuts, leaving space between them in the pan, until golden brown (approximately one minute), then flip and fry for 45 seconds more on the other side.Using tongs, transfer donuts to the paper towel lined cooling racks.
Repeat with remaining donuts + holes, making sure the shortening/oil returns to 350 degrees between batches.
The How To (Blood Orange Glaze):
In a small bowl, combine blood orange zest, salt, and powdered sugar. Add 5 tablespoons of blood orange juice and stir until smooth. Dip slightly cooled donuts in glaze and top with sprinkles, if desired.
Few Notes:
- You can make this recipe, really. Donuts are not as difficult as they look.
- The dough will be sticky! Don't worry. Flour your hands, flour the baking sheet, flour your donut cutter. If it gets too sticky, pop it back in the freezer for a couple of minutes.
- If you don't love blood oranges and would prefer a standard glaze, mix 1 1/2 cups powdered sugar, 5 tablespoons milk, and 1/2 teaspoon vanilla. Dip as usual.
- Making donuts is messy. Have lots and lots of paper towels ready to catch the oil that inevitably gets everywhere.
- I would strongly recommend using vegetable shortening instead of oil - I think it leads to a much better texture.
- Make sure your shortening/oil is deep enough. If it's not, your donuts will touch the bottom of the pan and burn.
Pairs Well With:
