Orange Cake Donuts
Celebrate the vibrant flavors of a special occasion with our delightful orange cake donuts made using Natalie's orange juice. These donuts are a perfect blend of bright citrus zest and fluffy cake, creating a treat that is both light and indulgent. Each bite bursts with the refreshing essence of fresh oranges, delivering a comforting sweetness that pairs beautifully with coffee or tea. Ideal for brunch or as a sweet snack, these orange cake donuts are a testament to the joy of baking with high-quality ingredients. Bake yourself and your loved ones a batch of these easy and delicious treats!
ORANGE CAKE DONUTS - makes 6x donuts
*Recipe adapted from Hummingbird High
1 cup all-purpose or cake flour
1/3 cup + 2 tbsp granulated sugar
1 tsp baking powder
1/2 tsp fine sea salt, I love Diamond Crystal’s fine baking salt!
2 tbsp unsalted butter, browned and cooled
3 tbsp whole milk, room temperature
3 tbsp heavy whipping cream, room temperature
2 tsp good vanilla extract or vanilla bean paste
1 large egg, room temperature
1 tbsp cardamom
1 tbsp fresh orange zest
2 tbsp fresh orange juice, I used Natalie’s!
Flakey sea salt, for finishing at the end
ORANGE VANILLA BEAN GLAZE
3-4 tbsp heavy whipping cream
1 cup powdered sugar
1 tsp cardamom
2-3 tbsp fresh orange juice, I used Natalie’s!
2 tsp orange zest
1/2 tsp fine sea salt
1/2 tsp good vanilla extract or vanilla bean paste
Instructions
Preheat your oven to 375°F and lightly coat your donut pan(s) with cooking spray. If you don't have spray, generously butter the pan cavities with unsalted butter.
In a small saucepan, melt the butter over medium heat until it turns golden brown and gives off a nutty aroma. Set aside to cool as you work on the batter.
In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, cardamom, and salt.
Next, add the wet ingredients—brown butter, vanilla extract, egg, milk, heavy cream, and orange zest—into the bowl with the dry ingredients. Whisk until smooth, ensuring no lumps remain in the batter.
Scoop the batter into the prepared pans using a 1-tablespoon cookie scoop. Fill each cavity about two-thirds full and bake for 10-12 minutes, or until the tops spring back when lightly touched. They may appear a little pale, but don’t worry—the underside will be perfectly cooked! Let the donuts cool in the pan for a few minutes before gently removing them.
To make the glaze, combine the cream, powdered sugar, vanilla, orange juice and zest, cardamom, and a pinch of salt in a small bowl. Whisk until smooth and creamy.
Drizzle the glaze over the cooled donuts on a rack and finish with a sprinkle of flaky sea salt. Serve with fresh orange juice or your favorite coffee or tea, and enjoy!
