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Baked Donuts with Blood Orange, Rhubarb and Blueberry Glaze

Baked donuts with rhubarb
PREP TIME
50 min
YIELDS
12

Yields 12 donuts.

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Ingredients

1 ¾
cups all-purpose flour
1
cup granulated sugar
¾
tsp kosher salt
1
tsp baking powder
½
tsp baking soda
1
large egg
½
cup buttermilk
¼
cup flavorless oil, like canola or vegetable
1
tsp vanilla extract
¼
cup water
Sprinkles for decorating
Blood Orange Glaze, recipe follows
Rhubarb Glaze, recipe follows
Blueberry Glaze, recipe follows

Blood Orange Glaze

3
cups confectioners' sugar
2
tbsp honey
4
- 5 tbsp fresh blood orange juice (from about 2 blood oranges)

Rhubarb Glaze

4
stalk rhubarb, small dice
½
cup granulated sugar
2
tbsp confectioners' sugar

Blueberry Glaze

1
cup frozen blueberries
2
tbsp granulated sugar
2
tbsp confectioners' sugar, plus more if needed
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Directions

Notes

Special equipment: a 12-cavity donut pan and a piping bag

Step 1

To make the donuts: preheat the oven to 375ºF. Coat a 12-cavity donut pan with cooking spray and set aside.

Step 2

Whisk together the flour, sugar, salt, baking powder and baking soda in a large bowl. Whisk together the egg, buttermilk, oil, vanilla and water in a medium bowl. Whisk the wet mixture into the dry mixture and stir to combine. Fill a piping bag with the batter and pipe the batter into the donut pans, filling each cavity halfway. This could get a little messy.

Step 3

Bake until a toothpick inserted into a donut comes out clean, about 12 minutes. Cool in the pan for 5 minutes. Remove to a rack and cool completely.

Step 4

To decorate the donuts, dip them halfway into the glaze and then allow excess glaze to drip off. Sprinkle the tops with sprinkles and enjoy.

Step 5

Combine the confectioners’ sugar, honey and 4 tablespoons of the juice in a bowl. Add more juice little by little until the mixture is spreadable (you might not need the full remaining tablespoon). It should be quite thick yet spreadable.

Step 6

Put the rhubarb, granulated sugar and 1/2 cup water into a small pot on a stovetop. Bring to a boil, then reduce to a simmer. Cook until the sugar is dissolved and the rhubarb is tender, about 10 minutes. Remove from the heat and allow to cool slightly. Pour into a blender and puree until smooth, then transfer to a bowl. Add confectioners’ sugar as needed for taste and consistency.

Step 7

Put the blueberries, granulated sugar and 1/4 cup water into a small pot on a stovetop and cook over medium heat. Bring to a boil then reduce to a simmer. Simmer until the berries have burst and the sugar is dissolved, about 10 minutes. Remove from the heat and allow to cool slightly. Pour into a blender and puree until smooth. Pour into a small bowl, straining if necessary, then add the confectioners’ sugar. Whisk to combine, adding more confectioners’ sugar as needed for taste and consistency.

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