Orange Sunshine Donuts

Tuesday, May 5, 2015

This week we welcome back guest blogger, Christina Lane.  Christina is the founder of the popular blog DessertForTwo.com. Her food writing and photography have been featured on popular websites including The Kitchn, Tasty Kitchen, Babble, Fine Cooking,Serious Eats, and the Huffington Post. A Texan by birth, Lane’s desserts are a unique blend of Southern, Californian and Midwestern influences. She bakes and eats dessert daily.

Orange Sunshine Donuts

 

This week we welcome back guest blogger, Christina Lane. Christina is the founder of the popular blog DessertForTwo.com. Her food writing and photography have been featured on popular websites including The Kitchn, Tasty Kitchen, Babble, Fine Cooking, Serious Eats, and the Huffington Post. A Texan by birth, Lane's desserts are a unique blend of Southern, Californian and Midwestern influences. She bakes and eats dessert daily.

I want to call this recipe ‘baked donuts that don’t make me cry.’ There are a lot of baked donut recipes out there, friends. But just because something is baked in a circle with a hole in the middle does not a donut make. Let’s revisit our last experience at our favorite local donut shop: You walk in the door, and are immediately greeted with that familiar, sweet, yeasty scent. Your mouth starts watering in anticipation of the first bite. The first bite is ethereal: light, airy and fluffy. And to make it even better, it is all drenched in a sweet frosting that made you smile while you were chewing, right?

Oh, donuts. They are so good to us. They make our mornings better, and they just never get old. When I compare the donuts at my donut shop to a recipe for baked donuts at home, it’s apples and oranges. How can we bridge the gap?

I think the best way to mimic the flavor of a yeasty, fried donut in baked form is to have a light and fluffy muffin batter as the actual donut. These baked orange donuts are so tender, they must cool in the pan for a few minutes before being removed. With a baked donut this tender, you can almost pretend you’re eating the light, fluffy fried one.

The sweet, orange buttercream on top needs little explanation—it makes an already great donut even better.

I think these are the kind of donuts Mom deserves on Mother’s Day. If your Mom is anything like my Mom, she wants something that tastes decadent, but is actually light and guilt-free. Mom will not be impressed by you stopping by the donut shop, but she will be impressed by you making her donuts from scratch that are kind to her hips. Ok, fine, there is a lot of butter in this recipe, but when you tell her it’s Kerrygold grass-fed butter, she’ll be excited.

Orange Sunshine Donuts 2

Orange Sunshine Donuts
Ingredients:
  • 4 tablespoons Kerrygold Unsalted Butter, melted
  • 1 large egg yolk
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract
  • Zest of 1/2 an orange
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • Frosting:
  • 1/2 cup powdered sugar
  • 2 tablespoons unsalted butter, softened
  • 2 teaspoons fresh orange juice
Directions:

Preheat the oven to 350 degrees Fahrenheit, and spray a 6-donut pan very well with cooking spray.

In a medium bowl, stir together the melted butter, egg yolk, milk, vanilla, and orange zest.

In another bowl, whisk together the flour, sugar, baking powder and salt. Stir this mixture gently into the melted butter mixture. Divide the batter between all of the donut spaces on the pan.

Bake for 8-9 minutes, or until the donuts are dry on top and spring back when you press them.

Let the donuts cool in the pan for 5 minutes (they will pull away from the edge of the pan as they cool). Run a knife around the edge of each donut, and then flip the pan upside down to tip out all of the donuts.

In a small bowl, beat together the powdered sugar, butter and fresh orange juice. Frost each donut with the frosting and serve.

 

View blog post