Brunch is arguably the best meal of the week.
While any meal supported by champagne and orange juice is hard to hate – a breakfast lunch combo has so many loveable aspects.
One of which being…doughnuts.
I’m always on the hunt for new recipes to add to my brunch repertoire and after purchasing a mini doughnut pan I’ve found my new favorite. *Internally wonders when is it appropriate to add doughnut maker to my resume?*
After my first trial batch, I quickly realized that muffins have been replaced – these center less baked rolls of pure bliss are here to stay. So if you’re in need of bridal shower bite or a brunchy snack, I present to you Blood Orange + Poppy Seed Doughnuts – scroll down for the recipe!
- Doughnut Batter
- 1⅓ cup + 2 tablespoons all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup buttermilk
- ⅓ cup melted butter
- ⅓ cup honey or maple syrup
- 2 large eggs
- ¼ cup blood orange juice
- zest from 2 blood oranges
- 1 tablespoon poppy seeds
- ½ tablespoon pure vanilla
- 4 oz. cream cheese
- 2-3 tablespoons of brown rice syrup or honey
- juice of 1-2 blood oranges
- zest of 1 whole blood orange (optional)
- 1-2 tablespoons of poppy seeds for an optional garnish
- Preheat oven to 350F and lightly grease your doughnut pan with butter or non-stick spray.
- Combine flour, baking soda, and salt into your mixing bowl and stir.
- Add buttermilk, melted butter, honey (or maple syrup), orange zest, poppy seeds, and vanilla. Whisk until all ingredients are well incorporated.
- Pipe batter into each doughnut cup, about three quarters full, leaving the center post clear. (To pipe batter into the pan, scoop batter into the bottom corner of a gallon Ziploc bag or pastry bag. Cut a medium size tip in the corner of the bag and carefully squeeze batter into the donut molds.)
- Bake on the middle rack of your preheated oven for 8-10 minutes, or until doughnuts are lightly browned. (The should spring back when touched.)
- Let doughnuts cool in the pan before inverting on a wire rack to finish cooling.
- Blood Orange Glaze - glazes the top of 12 doughnuts
- Whip cream cheese with an electric mixer until smooth.
- While the mixer is on low, slowly pour in the honey (or brown rice syrup), juice from one blood orange, and zest of ½ orange.
- Add extra juice to get the right consistency.
- If glaze appears to be too runny, blend in an extra 1-2 spoonfuls of cream cheese. If glaze is too stiff, add additional juice until you get the right consistency.
- Dip the tops of the doughnuts into the glaze and garnish with poppy seeds, sprinkles, and blood orange slices.
- The poppy seeds cause the tops of the doughnuts to have a bluish tint. I chose to ice the 'prettier' side because the blue showed through the icing.
- Combining cream cheese and juice without whipping the cream cheese first can result in a lumpy, separated cream cheese mixture.
- If you want to glaze the entire doughnut, double the glaze recipe.
- Leftovers can be stored in an airtight container for 1-2 days.
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Stay tuned for doughnut recipes to come!