Finally a donut recipe on the blog, so exciting! These slightly glazed orange poppy seed donuts are baked (not fried), have a delicate citrus flavor, and are slightly addictive (understatement).
For the donuts:
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 Tablespoon poppy seeds
- 1 pinch of salt
- 2 Tablespoons (30g) butter, melted
- 1 large egg
- 1/3 cup (65g) granulated sugar
- 1/4 cup (60 ml) milk*
- 1/4 cup (60g) sour cream
- 1 teaspoon vanilla extract
- 1 Tablespoon (15 ml) orange juice, freshly squeezed
- 1 Tablespoons orange zest
For the glaze:
- 2 Tablespoons butter, melted
- 3/4 cup (90g) icing sugar
- 2 Tablespoons milk
- 1 Tablespoon orange juice, freshly squeezed
- 1/2 teaspoon vanilla extract
- Preheat oven to 350°F (180°C). Spray donut pan with non-stick spray. Set aside.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, poppy seeds, and salt together in a medium bowl. Set aside.
- In another medium-sized bowl, whisk the melted butter, egg, sugar, milk, sour cream, vanilla, orange juice, and zest until completely combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be thick.
- Spoon the batter into the donut cavities, using a large piping bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 3/4 of the way full.
- Bake for 9–10 minutes or until the edges are lightly golden. Allow to cool for about two minutes then transfer to a wire rack set on a large piece of parchment paper. Let cool for a couple of minutes.
- Make the glaze: whisk all of the glaze ingredients together. Dip each donut into the glaze and place back on the wire rack as the glaze sets. Enjoy fresh, preferably the same day.
* any kind of milk works (caw, almond, etc.).