The best part about this recipe is...the browned buttah!!! Seriously though, everything is better with browned butter. The extra step is always worth the nutty goodness that it brings to a recipe.
All of the ingredients are mixed, until combined. You don't want to over mix these babies.
Ready for the oven!
While the donuts are baking, combine the ingredients for the glaze until nice and smooth. Look at that gorgeous color!
All cooled and ready for the glaze.
Oh! And the recipe only makes about 6-8 donuts. Which is great for people like me, who live alone and definitely do not need a ton of donuts in their apartment.
[recipe title= "Baked Blood Orange Donuts" servings= "6-8 Donuts" time= "About 45 Minutes"] Donuts
Adapted from Joy the Baker:
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
- 1/3 cup granulated sugar
- 3 tablespoons unsalted butter (but we’ll only use 2 tablespoons of browned butter for the recipe)
- 1 large egg
- 1/2 cup buttermilk
- 1 teaspoon pure vanilla extract
- Zest of two blood oranges
- Preheat the oven to 350 degrees. Lightly grease a donut pan and set aside.
- In a small saucepan over medium-low heat, melt the butter. The butter will begin to crackle and pop, and eventually calm down and begin to brown. Keep a close eye on it, and when it begins to smell nutty remove from heat and transfer to a small bowl to cool.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, sugar, and orange zest. Set aside for now.
- In a small bowl whisk together the egg, buttermilk, and vanilla extract. Measure out 2 tablespoons of the browned butter and whisk into the other wet ingredients.
- Add the wet ingredients to the dry all at once. Stir until no flour bits remain and the ingredients are well combined. Try not to over mix!
- Using a small spoon, drop the batter into the prepared pan. Fill until about three-quarters full, and smooth out the batter.
- Bake for 8-10 minutes, be sure not to over bake them. Remove from the oven and let them cool, and then transfer to a wire rack to cool completely.
- When completely cooled, dip the top half into the glaze. Allow some of the excess to drip off before returning to the wire rack.
- Note: It is best to eat these right after dipping! I found that the glaze soaked into the donut if it sat for a while. They still tasted great, but weren't as pretty.
- Juice of 1 blood orange
- 3/4-1 cup powdered sugar
- 1/2 tsp vanilla extract
- In a bowl, combine all of the ingredients. Start with 3/4 cup of powdered sugar, and keep adding until you like the consistency. The amount of sugar you use will depend on how much juice your orange had.
Om nom nom.