Orange Chocolate Chip Baked Donuts

Posted on 02/23/2015 by Laurie

Warm from the oven, these baked donuts are hard to resist!

Orange Chocolate Chip Baked Donuts

Donut batter ingredients:

1 3/4 c. + 2 T. white rice flour (for gluten-free) or all-purpose flour

1/3 c. granulated white sugar

2 t. baking powder

pinch of salt

3/4 c. buttermilk

2 lg. eggs

2 T. unsalted butter, melted

2 t. fresh, finely grated orange zest

1 t. orange extract

2.5 oz. bittersweet chocolate, chopped

Topping ingredients:

1/2 c. confectioner’s sugar

1/4 t. ground cinnamon

1 T. + 1 t. fresh orange juice

1/2 t. orange extract

2 T. honey

cinnamon sugar

Directions:

1. Preheat oven to 425 degrees F. Spray a 6-mold donut baking pan with oil, set aside.

2. In a large bowl, whisk together flour, sugar, baking powder and salt. Set aside.

3. In a medium bowl, whisk together buttermilk, eggs, melted butter, orange zest, and orange extract. Stir wet ingredients into dry ingredients until the mixture is smooth. If the batter is a little too stiff, slowly stir in just a little bit more buttermilk. Fold in chopped chocolate.

4. Divide the batter between the oiled donut molds. Spread batter with the back of a spoon to smooth out tops. If needed, run your fingers under cold water, shake them off lightly, then use them to shape the donuts. Batter will stand slightly above the top of the donut pan. Bake for about 10 minutes or until done to the touch.

5. While the donuts are baking, prepare the topping. Stir together confectioner’s sugar, cinnamon, orange juice, orange extract, and honey until very smooth.

6. When donuts are done baking, invert onto a cooling rack. Glaze right away, then sprinkle generously with cinnamon sugar. Serve immediately.

More baked donut recipes:

Strawberry Shortcake Donuts

Cinnamon-Dipped Donuts

Enjoy! Have a great day!

Strawberry Shortcake Donuts

Posted on 06/06/2014 by Laurie

Happy National Donut Day!

Strawberry Shortcake Donuts

1 3/4 c. + 2 T sifted all-purpose flour or gluten-free all-purpose flour

1/3 c. granulated white sugar

2 t. baking powder

pinch of salt

3/4 c. buttermilk

2 lg. eggs, beaten

2 T. unsalted butter, melted

1 t. fresh lemon zest

3/4 c. finely chopped ripe strawberries

Lemon Glaze

Directions

1. Preheat oven to 425 degrees F. Spray a 6-mold donut baking pan with oil. Set aside.

2. In a large bowl, whisk together flour, sugar, baking powder and salt. Set aside.

3. In a medium bowl, whisk together buttermilk, eggs, butter and lemon zest. Stir wet ingredients into dry ingredients until mixture is smooth. If the mixture is too stiff, slowly stir in a little bit more buttermilk. Fold in strawberries.

4. Divide the batter between the donut molds. Spread with the back of a spoon. If needed, run your fingers under cold water, shake them off lightly, then finish shaping donuts with your damp fingers. The batter will stand above the donut pan. Bake for approximately 10 minutes or until done to the touch.

5. Remove donut pan from the oven and place on a baking rack to cool for just a few minutes. While the donuts are resting make Lemon Glaze, recipe below. After a few minutes, turn donuts out upside down onto serving plates and then glaze. The donut holes will have slightly filled in on what was the top and is now the bottom of each donut. Top with fresh strawberries and whipped cream if desired. Serve while donuts are still warm. Enjoy!

Lemon Glaze

1/2 c. confectioner’s sugar

1 T. fresh lemon juice

1/2 t. fresh lemon zest

Directions: Slowly stir lemon juice into confectioner’s sugar until perfectly smooth. Stir in lemon zest.

Have a great weekend!

This recipe is loosely based on the Cinnamon-Dipped Donuts recipe that I posted a few years ago which originally came from Frugal Feeding.

I’ve Been Inspired By … Donuts

Posted on 07/27/2012 by Laurie

It’s been a while since I’ve posted in my “Let the Inspiration In” series; but I just had to try Frugal Feeding‘s Cinnamon Dipped Doughnuts recipe. Since I am gluten-sensitive, and couldn’t imagine making donuts and not having one, I used white rice flour instead of wheat flour in the recipe. (My batter looked a little thicker than Frugal Feeding’s appears in his photos.) The only other change that I made was that I needed to double the amount of butter used for dipping the donuts. I served these for breakfast this morning – with roasted turkey and fresh tomato omelettes and dishes of fresh berries – and everyone, including me, agreed that they are delicious. Thank you, Frugal Feeding for the recipe!

Cinnamon Dipped Donuts

1 3/4 c. + 2 T. (250 g.) sifted all-purpose flour or 1 3/4 c. (250 g.) sifted white rice flour for gluten-free

1/3 c. (80 g.) granulated white sugar + 3 T

2 t. baking powder

1/2 t. ground nutmeg

pinch of salt

3/4 c. (180 ml.) buttermilk

2 lg. eggs, beaten

4 – 6 T. unsalted butter

1 T. ground cinnamon

(1) Preheat oven to 425 degrees F. Spray a six-mold donut baking pan with oil.

(2) Melt 2 T. of the butter. In a small bowl, beat together butter, eggs, and buttermilk. Set aside.

(3) In a medium bowl, whisk together flour, 1/3 c. sugar, baking powder and nutmeg. Whisk in buttermilk mixture until smooth.

(4) Divide batter between molds. Bake for 6 to 10 minutes or until they spring back when pressed or until they are firm to the touch (if using rice flour). (I baked my rice flour donuts for 10 minutes.) Let pan cool on a wire rack for a few minutes before turning the donuts out. Meanwhile combine the remaining 3 T. sugar and the cinnamon.

(5) Melt the remaining 2 – 4 T. butter. Dip both sides of donuts in melted butter then in cinnamon sugar. Serve right away.