Serves: Yields 6 doughnuts
- 1 cup pastry flour
- ½ cup sugar
- ½ teaspoon baking powder
- 2 tablespoons, blood orange zest
- 2 tablespoons blood orange juice
- 2 eggs
- 3 tablespoons canola oil, divided
- 1 tablespoon vanilla bean paste
- 2 tablespoons corn syrup
- 3 cups powdered sugar
- 1 tablespoon blood orange zest
- ¼ cup blood orange juice
- 1 tablespoon heavy cream
Preheat oven to 400°F. In a bowl, combine the pastry flour, sugar and baking powder. In a separate bowl, whisk the blood orange zest, juice, eggs and canola oil. Slowly add the dry ingredients to the egg mixture, whisking until smooth. Whisk in the vanilla bean paste, scraping the sides as you go.
Spray a doughnut pan lightly with canola oil, and fill each mold two-thirds to the top. Bake for 8 minutes, until fluffy. Allow doughnuts to cool on a rack for at least 20 minutes.
Prepare the glaze: In a bowl, whisk the corn syrup, powdered sugar, blood orange zest, blood orange juice and cream.
Dip each doughnut into the orange glaze, place on a baking sheet or wax paper, and allow 15—20 minutes for the glaze to set.
Watch our chef make Blood Orange Baked Doughnuts using the Wilton® Standard Doughnut Pan. Click and scroll down for video »