Orange Donuts
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These Orange Donuts with orange glaze are soft, fluffy and full of citrus flavor! They’re so easy to make because they’re baked, not fried!
These Orange Donuts are super easy to make because they’re cake donuts which means they’re baked, not fried! They’re soft, fluffy and covered in a simple orange glaze. Plus they’re made with fresh orange juice and zest to pack in tons of delicious citrus flavor!
If you’re looking for more orange recipes try my Orange Angel Food Cake, Orange Cardamom Scones or Chocolate Orange Cupcakes!
Ingredient Breakdown
All-purpose flour – this gives the donuts structure.
Baking powder and baking soda – unlike traditional donuts this recipe doesn’t use yeast so it relies on chemical leaveners to rise and get fluffy.
Butter – melted butter adds both flavor and moisture! I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt.
Granulated sugar – sweetens and softens donuts.
Orange zest – adds extra orange flavor by rubbing zest and sugar together until it looks like wet sand. This releases orange oil from the zest.
Buttermilk – adds flavor and moisture! Whole milk also works if that’s all you have on hand.
Orange juice – gives the donuts their orange flavor. Always use fresh orange juice for the best flavor. If using regular store bought orange juice make sure its 100% juice.
Egg – helps bind the ingredients.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
How To Make Orange Donuts
1. Make the Orange Donuts: in a small bowl, whisk together the all-purpose flour, baking powder, baking soda and salt. Set aside.
2. In a medium bowl, rub together the granulated sugar and orange zest until it looks like wet sand. Then whisk in the buttermilk, orange juice, melted butter, egg and vanilla extract until smooth and well combined.
3. Fold the dry ingredients into the wet ingredients until just combined.
4. Use a piping bag or a zip-top bag to pipe each donut ring 2/3 full. Do not fill to the top, the donuts will rise as they bake.
5. Bake the donuts at 350°F for 10 minutes. Allow to cool in donut pans for 5 minutes then unmold and finish cooling on a wire rack.
6. Make the Orange Glaze: In a small bowl whisk the confectioners’ sugar and orange juice until smooth. Immediately dip cooled donuts and top with orange zest. These Orange Donuts are best enjoyed the day that they’re made but can be stored in an airtight container for up to 2 days at room temperature or up to a week in the fridge.
Pro Tips For Orange Donuts
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Do not over mix the batter after adding the dry ingredients otherwise the donuts will be tough.
- Don’t over fill the pan! Only fill each donut ring 2/3 full.
- If your donut holes closed up while baking you can use a small round cookie cutter to cut out the middle. The smallest ring from this set fits perfectly.
- Wait until the cake donuts are COMPLETELY COOLED before dipping in the glaze otherwise it will melt.
More Cake Donut Recipes You’ll Love
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Orange Donuts
Equipment
- Donut pan
- Piping bag or zip-top bag
Ingredients
Orange Donuts
- 150 g (1 1/4 cups) all-purpose flour
- ¾ tsp baking powder
- ¼ tsp salt
- ⅛ tsp baking soda
- 75 g (1/4 cup + 2 tbsp) granulated sugar
- 1 tsp orange zest
- 60 g (1/4 cup) buttermilk
- 60 g (1/4 cup) orange juice
- 56 g ( 4 tbsp) unsalted butter, melted
- 1 egg
- ½ tsp vanilla extract
Orange Glaze
- 150 g (1 1/4 cups) confectioners' sugar
- 30 g (2 tbsp) orange juice
Instructions
Orange Donuts
- Preheat oven to 350°F and lightly grease donut pans.
- In a small bowl, whisk together the all-purpose flour, baking powder, baking soda and salt. Set aside.
- In a medium bowl, rub together the granulated sugar and orange zest until it looks like wet sand. Then whisk in the buttermilk, orange juice, melted butter, egg and vanilla extract until smooth and well combined.
- Fold the dry ingredients into the wet ingredients until just combined.
- Use a piping bag or a zip-top bag to pipe each donut ring 2/3 full. Do not fill to the top, the donuts will rise as they bake.
- Bake the donuts for 10 minutes. Allow to cool in donut pans for 5 minutes then unmold and finish cooling on a wire rack.
Orange Glaze
- In a small bowl whisk the confectioners' sugar and orange juice until smooth. Immediately dip cooled donuts and top with orange zest.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Buttermilk: Whole milk also works if that’s all you have on hand.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- These Orange Donuts are best enjoyed the day that they’re made but can be stored in an airtight container for up to 2 days at room temperature or up to a week in the fridge.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
