Easy Blood Orange Glazed Donuts (or any orange!)
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.
Servings: 12 donuts
Calories: 352kcal
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.
Video
Notes
Making brioche dough by hand
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.
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.
Nutrition
Calories: 352kcal | Carbohydrates: 59g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 118mg | Potassium: 123mg | Fiber: 2g | Sugar: 22g | Vitamin A: 324IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 2mg
