Description
Delight in these tender, glazed baked orange donuts that combine the bright, zesty flavors of fresh orange with a sweet vanilla glaze. Made with a blend of cake and all-purpose flour, these donuts are moist and fluffy, baked to perfection for a healthier twist on a classic treat.
Ingredients
Scale
Dry Ingredients
- 125 grams (1 cup) cake flour
- 208 grams (1 2/3 cups) all-purpose flour
- 1.5 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 200 grams (1 cup) granulated sugar
- 2 tablespoons fresh orange zest
Wet Ingredients
- 2 large eggs, room temperature
- 57 grams (¼ cup) unsalted butter, melted and cooled
- 56 grams (¼ cup) sunflower oil (neutral oil)
- 1/4 teaspoon almond paste or pure almond extract
- 2 teaspoons vanilla bean paste
- 1 tablespoon fresh orange juice
- 240 grams (1 cup) full fat buttermilk, room temperature
Vanilla Orange Glaze
- 330 grams (3 cups) powdered confectioners sugar
- 90 grams (6 tablespoons) whole milk
- 3 teaspoons fresh orange juice
- 1.5 teaspoons vanilla bean paste or pure vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Lightly grease your donut pans or spray with non-stick spray to ensure easy removal of the baked donuts.
- Mix Dry Ingredients: In a large bowl, whisk together the cake flour, all-purpose flour, baking powder, baking soda, salt, granulated sugar, and fresh orange zest until well combined.
- Whisk Wet Ingredients: In a separate bowl, whisk the eggs until smooth. Then add the melted and cooled unsalted butter, sunflower oil, almond paste or extract, vanilla bean paste, fresh orange juice, and buttermilk. Whisk together to form a homogeneous mixture.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl. Gently fold and stir until just combined. Avoid overmixing to keep the donuts tender and fluffy.
- Fill Donut Pans: Spoon the batter evenly into the prepared donut pans, filling each cavity about 3/4 full to allow for rising.
- Bake the Donuts: Place the pans in the oven and bake for 15-18 minutes, or until a toothpick inserted into the center of a donut comes out clean and the donuts spring back when lightly touched.
- Cool Donuts: Allow the donuts to cool in the pans for about 5 minutes, then transfer them to a wire rack to cool completely before glazing.
- Prepare the Glaze: In a medium bowl, whisk together powdered confectioners sugar, whole milk, fresh orange juice, and vanilla bean paste or vanilla extract until smooth and pourable.
- Glaze the Donuts: Dip the top of each cooled donut into the glaze, allowing the excess to drip off. Place back on the wire rack so the glaze can set.
- Serve and Enjoy: Once the glaze has set slightly, serve the donuts fresh for the best texture and flavor.
Notes
- You can substitute almond extract with almond paste or omit it if allergic or avoid nuts.
- Ensure all wet ingredients are at room temperature for better batter consistency.
- Use freshly squeezed orange juice and zest for the best vibrant flavor.
- Store glazed donuts in an airtight container at room temperature for up to 2 days.
- These donuts can be made gluten-free by substituting flours with a gluten-free baking blend.
Keywords: orange donuts, baked donuts, glazed donuts, orange zest donuts, vanilla orange glaze, breakfast donuts, homemade donuts