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Glazed Orange Donuts | Can't Stay Out of the Kitchen | these fabulous #donuts are filled with #orange juice and orange zest. They're absolutely mouthwatering & perfect for a weekend #breakfast for company or family. #HolidayBreakfast #BakedOrangeDonuts

Glazed Orange Donuts

Teresa Ambra
Glazed Orange Donuts are absolutely mouthwatering. These drool worthy donuts have orange juice and orange zest in the donut & in the icing. They're wonderful for weekend, company or holiday breakfasts. They're the perfect comfort food on cold, dreary days as they'll brighten your day in a jiffy.
4.50 from 6 votes
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 15
Calories 340 kcal

Equipment

  • 1 20-tin donut pan
  • 1 large mixing bowl
  • 2 medium mixing bowls
  • 1 whisk
  • 1 wooden spoon
  • 1 lemon zester or grater
  • 2 wire cooling racks
  • 1 zip lock bag WITHOUT the "stand and fill" bottom
  • measuring cups
  • measuring spoons

Ingredients
  

DONUTS:

  • 2 2/3 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 3/4 tsp. sea salt
  • 3/4 cup granulated sugar
  • 1/2 cup 2% milk
  • 1/2 cup sour cream
  • 2 large eggs
  • 1/4 cup unsalted butter melted
  • 1/4 cup canola oil or use coconut oil or avocado oil
  • 1 tbsp. orange juice
  • 1 tsp. orange peel freshly grated

ORANGE GLAZE:

  • 1/2 cup 2% milk
  • 4 cups powdered sugar
  • 2 tsp. orange juice
  • 2 tbsp. orange peel grated, for topping, if desired

Instructions
 

DONUTS:

  • Preheat oven to 425 degrees.
  • Spray a 20-cavity donut pan with cooking spray.
  • Set aside.
  • In a large mixing bowl, whisk flour, baking powder, baking soda, salt and granulated sugar.
  • Set aside.
  • In a medium sized mixing bowl, whisk the milk, sour cream and eggs until smooth.
  • Whisk in melted butter, canola oil, orange juice and orange peel.
  • Pour the butter mixture into the flour mixture and stir just until combined.
  • Do not overmix.
  • Batter will be very thick.
  • Spoon batter into a large zip-lock bag.
  • Trim a corner off the bottom of the bag and pipe batter into each donut cavity.
  • Fill each cup 3∕4 full.
  • Bake for 10 minutes at 425 degrees or until the edges are lightly browned and a toothpick inserted in center comes out clean.
  • Remove from oven and cool approximately 2 minutes on a cooling rack.
  • Remove donuts from the pan and dip in orange glaze.
  • Place donuts on cooling rack and immediately sprinkle donuts with freshly grated orange zest before glazing the next donut.
  • Set out on wire racks until icing sets, approximately 10 minutes.
  • Serve.

ORANGE GLAZE:

  • In a medium sized mixing bowl, whisk milk, powdered sugar and orange juice until smooth.
  • Dip the top of each donut into the bowl of glaze.
  • Set on cooling rack.
  • Sprinkle immediately with orange zest.
  • Let glaze set for 5-10 minutes before serving.

Notes

NOTE: This is enough glaze for two dozen donuts.
 
NOTE: You can purchase the 20-tin donut pan at Jo-Ann's Fabric and Crafts.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 340kcalCarbohydrates: 61gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 39mgSodium: 191mgPotassium: 75mgFiber: 1gSugar: 43gVitamin A: 208IUVitamin C: 4mgCalcium: 68mgIron: 1mg
Keyword breakfast, brunch, donuts, orange
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