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Overhead Shot of Doughnuts with Pink Icing.

Baked Chocolate Doughnuts with Spicy Blood Orange Icing

  • Author: Kelly Brisson
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25
  • Yield: 12 doughnuts
  • Category: dessert
  • Method: baking
  • Cuisine: American

Description

These baked chocolate doughnuts are topped with a spicy, zingy blood orange icing, rich and chocolatey from brown sugar, buttermilk, yogurt, and plenty of cocoa. Much easier than fried doughnuts, these are great to make with family for a weekend project.


Ingredients

For the Doughnuts
• 1 1/2 cups white flour
• 2/3 cup cocoa powder
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp instant espresso powder
• 1/2 tsp salt
• 1 cup brown sugar
• 1/2 cup unsalted butter, melted
• 2 large whole eggs, at room temperature
• 1 egg yolk, at room temperature
• 1/2 cup sour cream, at room temperature
• 3/4 cup buttermilk, at room temperature
• 1 tsp lemon, optional*
• 3/4 cup dark chocolate, finely chopped

For the Icing
• Zest from 1 blood orange
• 1 1/2 cups sifted confectioners sugar
• Pinch cayenne pepper (optional)
• 1/4 tsp salt
• 4 tbsp fresh-squeezed blood orange juice, strained of pulp
• Sprinkles, for garnish (optional)


Instructions

For the Doughnuts
1. Preheat oven to 350 and lightly grease two 6-count doughnut baking tins.

2. In a large bowl, sift together the flour, cocoa, baking powder and soda, espresso powder and salt. Set aside.

3. In a smaller bowl, whisk together the brown sugar, melted butter, eggs and egg yolk, sour cream and buttermilk.

4. Add the wet ingredients to the dry along with the chopped chocolate and fold together without overmixing.

5. At this point you can either spoon the mixture into the doughnut pan, or you can scoop the batter into a piping bag (or a zip bag, like I did) and pipe it into the pan. Both ways work great but the piping bag is a little less messy. Fill the moulds about 2/3 full with batter.

6. Bake for 15 minutes or until the dough springs back up when you press it gently with a finger.

7. Let cool for 5 minutes and then gently remove the doughnuts from the pan and cool completely on a wire rack.

For the Icing
1. While the doughnuts cool, whisk together all the ingredients in a medium sized bowl until smooth (see note below about lemon). Taste and add more juice of sugar if needed.

2. I usually sacrifice one doughnut to test the thickness of the icing by dipping it and letting it cool for 10 minutes. If it seems a little too thin, add some sugar to thicken the icing. If it’s too thick (is that possible?), add some more blood orange juice, a tsp at a time.

3. Once you’ve dipped all your doughnuts into the icing, let them set for 5 minutes and add sprinkles if using. Serve right away.



Notes

*I like to add an extra tsp of lemon juice to this so it’s SUPER tangy against the rich chocolate. Taste yours first and see what you think, add lemon if you’d like.

Keywords: baked chocolate doughnuts