Donuts seem to be all the rage lately in the blogging world. Everytime I saw a donut recipe, I made a mental note to buy a donut pan. After savings dozens of donut recipes from my favorite food blogs, I finally broke down and bought a donut pan. Now that I’ve tried homemade donuts – I am hooked!
When I came across this recipe on Prevention RD, it was the push I needed to run out and finally buy a donut pan. The results did not disappoint. The donuts were perfectly soft and sweet, and the combination of the orange and blueberries is spectacular. The addition of the glaze really makes the orange flavor pop. The best part about these donuts? They’re only 98 calories each! Go ahead – have 2 or 3. ;)
Orange Glazed Blueberry Donuts
Yields: Approx. 21 donuts
2 cups cake flour (or 1 3/4 cup all-purpose flour + 1/4 cup cornstarch)
3/4 cup sugar
2 tsp baking powder
1 tsp kosher salt
1 tsp orange zest
3/4 cup low-fat buttermilk, at room temperature
2 eggs, lightly beaten, at room temperature
2 Tbsp unsweetened applesauce
1 tsp vanilla extract
1/2 cup blueberries, halved
1 1/2 cups powdered sugar
1 Tbsp whole milk
1 Tbsp freshly squeezed orange juice + more to thin out, if desired
1/2 tsp vanilla extract
Sift together the cake flour, sugar, baking powder and salt into a large bowl. Add in the orange zest and mix it in.
Pour in the buttermilk and add in the eggs, butter and vanilla extract. Gently mix the ingredients together. Be careful not to over-mix the batter. Gently fold in the halved blueberries.
Lightly grease a doughnut pan with non-stick cooking spray. Carefully spoon the batter into the doughnut pan. (I found it easiest to put the batter in a large ziplock bag, cut off the corner, and use it as a pastry bag). You want to fill each one up 1/2 of the way. Bake the doughnuts at 400 F for 8-9 minutes.
While the doughnuts are baking, make the glaze.
Put the powdered sugar in a large bowl. Add in the orange juice, milk and vanilla extract. Whisk to combine. If the glaze is too thick, add additional orange juice or milk, 1/2 teaspoon at a time until desired consistency is reached.
Once the doughnut are done baking, let them cool in the doughnut pan for 4 minutes. Then remove them from the pan.
Dip one side of each doughnut in the glaze. Set the doughnuts on top of a cooling rack with a baking sheet underneath. Allow the glaze on the doughnuts to dry and serve immediately.
Source: Originally from Gingerbread Bagels, as seen on Prevention RD