These homemade orange donuts are so easy to make, baked not fried and full of vibrant orange flavour. With their bright pomegranate icing, these baked donuts are as fun, sweet, tangy and will bring a burst of sunshine to your day.
For best results, always weigh ingredients where a weight is provided
Instructions
FOR THE ORANGE DONUTS
Preheat the oven to 180C / 350F / 160C fan forced. Spray a doughnut pan with oil spray. Have a piping bag at the ready (see notes).
In a large bowl, whisk together the milk, orange juice, egg, melted butter, vanilla and zest until completely combined
Place a sieve over the top and sift in the flour, baking powder, salt and cardamom. Add the sugar, then gently whisk until it all comes together into a smoother batter.
Rub the oil around in the doughnut tin so each hole is nicely coated. Spoon the batter into your piping bag and pipe into the tin holes, to about 3/4 full.
Bake for 9-10 minutes - a toothpick should come out clean. Allow them to cool for 5 minutes in the tin before turning out onto a wire rack to cool completely. Then you can use the empty doughnut pan to pipe and bake the last one.
FOR THE POMEGRANATE ICING
Cut a circle around the top flower end of the pomegranate and pull it out. Insert your thumbs into the hole and gently lever apart.
In a strainer over a bowl, flick out the seeds (it's ok if some of the skin gets in. You can use a spoon but I find a hand easier to press the seeds (you'll only need about half of them) to release the juice through the strainer. Keep your other hand or a tea towel over the top so the juice doesn't spray around.
Optional but recommended: Heat the juice in a small saucepan over low-medium heat and bring to a simmer. Let it simmer and reduce by half (see note 3).
In a small bowl, combine the icing sugar and 5 teaspoons of the pomegranate syrup. Stir to combine. You don't want it too thin or too thick. When you mix it should settle back into itself in about 5 seconds (note 4). Add more juice to thin it or more sugar to thicken it.
Place your donuts, on a rack over a sheet of baking paper (to catch any drips). Dip the tops of the donut into the icing, let a little drip off then turn them icing side up on the rack. Allow to set before serving (about 1 hour).
Notes
I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
You can use the pomegranate juice without reducing it but the flavour and colour won't be so strong.
When making the icing, you want it to be thick enough that it holds a trail for a few seconds so that it doesn't all run straight off your doughnuts or soak in. If it seems too thin, add more icing sugar.
If not adding the icing, use 1/3 cup of sugar in the donut batter.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.