I love blood orange season. Well, at least it’s blood orange season around here. I don’t really pay attention to the other seasons around the world because we have winter pretty much 9 months out of the year up here. We don’t get blood oranges in our grocery stores here in Winnipeg too often. So when I saw them at my local store, I bought a ton. Mainly to make cocktails with (don’t judge me), but also to experiment with some recipes I’ve had my eye on for a while.
I love chocolate paired with anything citrus. I figured a good solid baked chocolate doughnut with some blood orange glaze was just the thing to curb my cravings. I find blood oranges aren’t as acidic as other orange varieties, so they work well with the sweetness of any icing.
Like all my other cake doughnut recipes, I love them because they are less time consuming than the traditional fried doughnut. No waiting around for dough to rise once, or sometimes twice. These took literally 20 minutes. I mean, even doing my hair on an average morning takes longer than this! Priorities.
Mix together flour, cocoa powder, sugar, baking powder and salt into a large bowl.
In a separate bowl, combine buttermilk, vanilla and eggs.
Whisk well.
Slowly combine the wet ingredients with the dry ingredients.
Add in melted butter and mix batter until just combined.
Spoon batter into doughnut pan, filling right up to the top.
Bake at 325 degrees fahrenheit for 10 minutes.
Cool doughnuts in its pan for a couple minutes.
Remove and cool completely on wire racks.
While doughnuts are cooling, make your delicious blood orange glaze.
Mix all glaze ingredients together in a medium bowl.
I love blood oranges so much. Look at that colour!
Dip each doughnut into the glaze.
Place back on wire racks and let the glaze set for about 10 minutes.
Sweet, sinful goodness.
Enjoy!
- 1.5 cups flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 2 eggs
- 2 tsp vanilla
- 3 tbsp butter, melted
- 2 tbsp butter, melted
- 2 tbsp white corn syrup
- 3 cups icing sugar
- 1/4 cup blood orange juice (about 1 medium sized blood orange)
- 2 tbsp whipping cream
- Mix together flour, cocoa powder, sugar, baking powder and salt into a large bowl.
- In a separate bowl, combine buttermilk, vanilla and eggs. Whisk well.
- Slowly combine the wet ingredients with the dry ingredients.
- Add in melted butter and mix batter until just combined.
- Spoon batter into doughnut pan, filling right up to the top. Bake at 325 degrees fahrenheit for 10 minutes.
- Cool doughnuts in its pan for a couple minutes. Remove and cool completely on wire racks.
- While doughnuts are cooling, make your blood orange glaze.
- Mix all glaze ingredients together in a medium bowl.
- Dip each doughnut into the glaze.
- Place back on wire racks and let the glaze set for about 10 minutes.
- Enjoy!