Baked donuts. Different to the fried variety in the sense that baked donuts have a soft, fluffy cake-like consistency instead of that chewy inside, almost-crispy outside texture of fried ones. The simple fact is that baking your donuts is many times healthier than soaking them in a deep fryer. Sure, many still prefer the fried version. But baked donuts treat your body better. Who doesn’t like doing that once in awhile?
Lemon and poppy seed donuts seem to be a tad overdone. Everywhere I look, I see recipes for the lemon and poppy seed combination. I decided to be a little different and make orange and poppy seed donuts instead. Coupled with a lovely orange glaze, these donuts make a terrific snack when you’re craving something sweet.
I took care not to make the donuts too sweet because I knew the glaze would be extremely sugary. The balance works, so don’t worry if the donuts come out less sweet than you imagined them to be. Once you coat them in the glaze, they will taste perfect. Honest! Subtle orange notes buried in a fluffy baked donut, generously coated in fruity icing? Mmm, what more could you want?
1 1/2 cups cake flour
1 teaspoon baking powder
Pinch of salt
1/2 cup full cream milk
2 tablespoons cream cheese, softened
8 tablespoons unsalted butter, softened
1/4 cup Natvia Natural Sweetener (or scant 1/2 cup white sugar)
1 large egg, beaten
1 tablespoon freshly grated orange zest
1 tablespoon poppy seeds
For the orange glaze:
2 tablespoons freshly squeezed orange juice
1 cup icing sugar
- Preheat oven to 175°C and generously grease your donut pan.
- In a small bowl, combine cake flour, baking powder and salt.
- In a separate small bowl, whisk together milk and cream cheese until no lumps remain.
- In a large bowl, cream together butter and Natvia/sugar until light and fluffy.
- Add beaten egg, orange zest and poppy seeds to the creamed mixture and stir until combined.
- Alternating between flour mixture and milk mixture, fold into the creamed mixture until just combined. You may need to add more milk to the mixture if you find the batter too dry and clumpy. Note: Take care not to over mix as doing so will cause the donuts to become dense and tough.
- Spoon batter into a piping bag and slowly pipe batter into each donut indention until almost full.
- Bake for 10-12 minutes, or until the donuts are lightly brown. If using mini donut pans, bake for about 6-8 minutes.
- Remove pan from oven, transfer donuts to cooling rack to cool completely before glazing.
To make the orange glaze:
- In a small bowl, mix icing sugar and orange juice together until the sugar completely dissolves. Add more sugar or juice to get the consistency you desire.
- Dip the tops of each donut into the glaze and leave to set on a wire rack. For easier cleanup, place some baking paper underneath the wire rack to collect drippings.