Indulge in my delicious Easy Orange Glazed Donuts! These overnight yeast donuts, made with simple ingredients and bursting with citrus flavor, are perfect for breakfast or as a sweet treat any time of the day.
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Who can resist a warm, fluffy donut—especially when it’s coated in a sweet, citrusy glaze? These Blood Orange Glazed Donuts start with my easy 10-minute melted butter brioche dough that rises overnight in the fridge. Then you can wake up and make amazing glazed donuts with minimal morning effort.
The glaze gets its gorgeous pink hue and tangy-sweet flavor from fresh blood oranges, but feel free to use whatever oranges you have on hand. Whether you’re making them for a lazy weekend breakfast or a special treat, these donuts are guaranteed to brighten any morning!
This donut recipe is what my Grandma would called a yeast raised donut, which means it gets its fluffiness from yeast. They have a different texture than baking powder raised donuts, like my apple cider donuts, old fashioned donuts, and chocolate glazed donuts, which are more cake-like. Both types of donut are equally delicious and I highly recommend trying them all!
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Ingredients & Substitutions
People are always amazed when they see how basic the ingredients are for my original yeast donut recipe. We're adding some citrusy zing to the dough, and a tangy-sweet citrus glaze, but other than that, we're staying true to their simplicity. Let's go over the major players and see where you can make changes if needed:
- All-purpose flour - No need for bread flour, we want nice light donuts. I have not tried this with an alternative flower, so I can't give you any advice on that.
- Granulated sugar - Regular granulated white sugar, or castor sugar in the UK, is all we need here. You can use light brown sugar if that's what you have.
- Powdered sugar - Also called confectioners' sugar, 10X sugar, and icing sugar, is used to make the glaze and really there is no substitute. If you don't want to use it, you can follow my yeast donut recipe to coat them in cinnamon sugar.
- Eggs - This is an enriched dough, meaning it uses eggs and milk and butter. I wouldn't recommend any eggs substitutes here.
- Milk - Generally you can use any plant based milk in baking, but I find almond milk has the right consistency and fat content for successful yeast donuts.
- Butter - I am aware of recipes online for vegan brioche dough. I have not made one myself, but a quick Google search will find you some very reliable sources.
- Instant yeast - Instant yeast (also called rapid rise or quick rise) is yeast that is ready to use and can be added directly to your dry ingredients. If you have active dry yeast, you would add it to your warm milk along with a tablespoon of your sugar to activate it, or 'wake it up'. Let the mixture sit for 5 to 10 minutes until it becomes foamy, then add to the rest of your wet ingredients.
- Vanilla extract - I know that the temptation is to use orange extract to bring more citrus flavor, but I find orange extract tastes too fake, like baby aspirin or any "orange" flavored medicine 😣 Stick with vanilla extract or leave the extract out altogether.
- Oranges - For the final test of this orange donut recipe I used blood oranges because I still had a dozen leftover from a live Citrus Breakfast demo I did on PIX11 in New York. You should use whatever oranges you prefer or have on hand. Got a bunch of those tiny mandarins? Get squeezing.
See recipe card below for a full list of ingredients and measurements.
Quick Recipe Video
Step-by-Step Instructions
There are 4 main steps to making these delicious orange glazed donuts: making the dough, cutting them out, frying, then dipping in the blood orange glaze. Let's go over each step one at a time. As always, I recommend that you look at all the pictures, read through all of the instructions, and then start gathering your ingredients. Time to make the donuts!
Making orange brioche dough
Step 1: Use your fingers, or a spatula to rub fresh orange zest into your granulated sugar. This will release all of the essential oils into the sugar.
Step 2: Place the zest sugar, all purpose flour, kosher salt, and yeast into the bowl of your stand mixer and mix with the paddle attachment.
Step 3: All the dry ingredients are combining, whisk together your egg, vanilla extract, warm milk, and melted and cooled butter.
Step 4: Continue with your mixer on low while you drizzle in your wet ingredients and mix on low for 3 to 4 minutes, or until fully combined.
Step 5: Remove paddle attachment and replace with dough hook. Knead the dough on medium-low speed (around speed 2 or 3) for about 8–10 minutes, until it’s smooth, stretchy, and slightly tacky but not sticky.
Step 6: Place dough in an oiled bowl, cover with plastic or a clean shower cap, and place in the refrigerator overnight, or for 3 to 4 hours on the counter.
Rolling out dough and cutting out donuts
Step 7: Cut two sheets of parchment paper into six pieces each and place on two large sheet pans, six to a pan, or on a clean spot on your counter near the stove.
Step 1: Turn the dough out onto a lightly floured surface. Gently roll it out to about a 12 inch circle, about ¼ to ½ inch thick.
Using a 3 to 3 ½ inch round cutter, cut out donuts, cutting each one as close to the previous cut as you can. Use a smaller, 1 inch, round cutter punch out the donut holes.
Step 2: Cover loosely with greased plastic wrap and let the donuts rise for 30 to 45 minutes. Meanwhile, heat oil in a heavy Dutch oven or deep skillet to 350°F.
Frying donuts
Step 3: Using the parchment paper, carefully place the donuts in the oil, to fry two to three at a time. The parchment paper will release and you can discard it. Cook for about 90 seconds, or until golden brown.
Step 4: Using a slotted spoon, a spider, or two chopsticks, flip your donuts over and cook for 90 seconds on the other side. Fry the donut holes for about 60 sends per side.
Glazing donuts
Step 1: Carefully remove from the oil and drain on a wire rack set into a large sheet pan to let excess oil drip off and to cool for a few minutes. While they are cooling, make your orange glaze by whisking together powdered sugar, the juice of one orange, and one tablespoon of heavy cream in a medium bowl.
Step 2: Dip the donuts in the orange glaze while they’re still slightly warm so they soak up just the right amount of citrusy sweetness.
It's Donut Time!! Place the glazed donuts back on the wire rack to set for 10 to 15 minutes, or just put them into your face and get glaze all over your face and your fingers. Who cares?–no one's watching.
Properly Kneaded Brioche Dough
A lot of people have trouble with the concept and application of the "window paint test". I like to say that your brioche is probably needed when it is tacky but not sticky. That means that when you touch it with clean, dry fingers, it should feel slightly damp or clingy but not leave any dough stuck to your skin.
- Tacky: The dough has a bit of grip when you touch it, like a Post-it Note. It pulls away cleanly without leaving any residue.
- Sticky: If the dough clings to your fingers and leaves behind bits of dough, it’s too wet and may need a little more kneading or a light dusting of flour.
A properly kneaded brioche dough should feel soft, smooth, and slightly elastic while still having a bit of moisture from the butter and eggs.
Making brioche dough by hand
Making a melted butter brioche dough by hand can be done, but it requires just a little patience. Start by whisking warm milk, orange juice, eggs, vanilla, and melted butter together in a large measuring cup. Then mix flour, sugar, yeast, and salt together in a large bowl. Use a wooden spoon or a sturdy spatula to mix everything together until it forms a rough, shaggy dough.
Turn the dough onto a clean surface and knead it by hand for about 8–10 minutes. It will be sticky at first, but keep stretching, folding, and pressing it until it becomes smooth and elastic. If needed, lightly dust your hands with flour, but don’t add too much—this dough should stay soft and slightly tacky.
Place the dough in a greased bowl and cover it with a clean shower cap or plastic wrap and refrigerate overnight. By morning, you’ll have a flavorful, easy-to-handle dough ready to roll, cut, and fry into perfect brioche donuts!
Expert tips
With a few helpful tips, even a beginner can master soft, pillowy homemade donuts with a delicious orange glaze!
- Use the right attachment – Start with the paddle attachment to mix the wet and dry ingredients, then switch to the dough hook once the dough starts coming together. This helps evenly incorporate everything before kneading.
- Be patient with kneading – Let the mixer do the work! Knead the dough on medium-low speed (around speed 2 or 3) for about 8–10 minutes, until it’s smooth, stretchy, and slightly tacky but not sticky.
- Don’t skip the overnight rise – Letting the dough chill in the fridge not only makes it easier to handle but also enhances the flavor and texture of the donuts.
- Fry at the right temperature – Use a thermometer to keep the oil at 350°F (175°C) for perfectly golden, fluffy donuts. Too hot, and they’ll burn outside before cooking inside; too cool, and they’ll absorb too much oil. Let the oil come back up to the right temperature before starting another batch.
- Glaze while warm – Dip the donuts in the orange glaze while they’re still slightly warm so they soak up just the right amount of citrusy sweetness.
- Let them rest - I know you just wanna smash a hot donut right into your face, but maybe let it sit for just a few minutes so that the glaze can set. Or you know, don't. Indulge. Life is tough. Eat a warm donut.
Recipe FAQs
The glaze should be pourable but not too thin—think of honey or maple syrup. If it’s too thick, add a little more orange juice. If it’s too thin, add more powdered sugar.
Let the donuts cool for 5–10 minutes before dipping. If they’re too hot, the glaze will melt right off. Try glazing them a second time—let it set, then dip again.
These donuts are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 24 hours. If you are going to want warm glazed donuts later, don't glaze them right away. Refresh cold donuts in a warm oven for a few minutes, let cool, then glaze.
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-Cynthia
📖 Recipe
Easy Blood Orange Glazed Donuts (or any orange!)
Equipment
Ingredients
Orange brioche donuts
- ½ cup granulated sugar
- 2 tablespoons orange zest from one orange
- 4 ½ cups all-purpose flour
- ½ teaspoon kosher salt fine grain
- 2 teaspoons instant yeast
- ¾ cup milk warmed to about 110°F
- 4 tablespoons orange juice from one orange
- 2 large eggs room temperature
- 1 teaspoon vanilla extract or paste
- ½ cup unsalted butter one American stick, melted
- 4 cups vegetable oil for frying
Glaze
- 1 ¼ cup powdered sugar
- 3 to 4 tablespoons orange juice from one orange
- 1 tablespoon milk or heavy cream
- Tiny pinch of salt
Instructions
Make orange brioche dough
- Use your fingers, or a spatula to rub fresh orange zest into your granulated sugar. This will release all of the essential oils into the sugar.
- Place the zest sugar, all purpose flour, kosher salt, and yeast into the bowl of your stand mixer and mix with the paddle attachment.
- All the dry ingredients are combining, whisk together your egg, vanilla extract, warm milk, and melted and cooled butter.
- Continue with your mixer on low while you drizzle in your wet ingredients and mix on low for 3 to 4 minutes, or until fully combined.
- Remove paddle attachment and replace with dough hook. Knead the dough on medium-low speed (around speed 2 or 3) for about 8–10 minutes, until it’s smooth, stretchy, and slightly tacky but not sticky.
- Place dough in an oiled bowl, cover with plastic or a clean shower cap, and place in the refrigerator overnight, or for 3 to 4 hours on the counter.
Rolling out dough and cutting out donuts
- Cut two sheets of parchment paper into six pieces each and place on two large sheet pans, six to a pan, or on a clean spot on your counter near the stove.
- Turn the dough out onto a lightly floured surface. Gently roll it out to about a 12 inch circle, about ¼ to ½ inch thick.
- Using a 3 to 3 ½ inch round cutter, cut out donuts, cutting each one as close to the previous cut as you can. Use a smaller, 1 inch, round cutter punch out the donut holes.
- Cover loosely with greased plastic wrap and let the donuts rise for 30 to 45 minutes. Meanwhile, heat oil in a heavy Dutch oven or deep skillet to 350°F.
Frying donuts
- Using the parchment paper, carefully place the donuts in the oil, to fry two to three at a time. The parchment paper will release and you can discard it. Cook for about 90 seconds, or until golden brown.
- Using a slotted spoon, a spider, or two chopsticks, flip your donuts over and cook for 90 seconds on the other side. Fry the donut holes for about 60 sends per side.
- Carefully remove from the oil and drain on a wire rack set into a large sheet pan to cool for a few minutes.
Glazing donuts
- While they are cooling, make your orange glaze by whisking together powdered sugar, the juice of one orange, and one tablespoon of heavy cream.
- Dip the donuts in the orange glaze while they’re still slightly warm so they soak up just the right amount of citrusy sweetness.
- Place the glazed donuts back on the wire rack to set for 10 to 15 minutes, or just put them into your face and get glaze all over your face and your fingers.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Video
Notes
Whisk warm milk, eggs, and melted butter in a measuring cup, then mix flour, sugar, yeast, and salt in a large bowl. Stir everything together with a wooden spoon until a shaggy dough forms, then knead it on a clean surface for 8–10 minutes until smooth and elastic, adding only a light dusting of flour if needed. Place the dough in a greased bowl, cover it, and refrigerate overnight. Storage and reheating
These donuts are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 24 hours. If you are going to want warm glazed donuts later, don't glaze them right away. Refresh cold donuts in a warm oven for a few minutes, let cool, then glaze.
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