You can make delicious homemade donuts with this quick and easy no yeast recipe. These old fashioned donuts with blood orange glaze are the perfect weekend treat!
- 3 cups cake flour
- 2 1/4 cups all purpose flour
- 1 TBSP baking powder
- 3/4 tsp nutmeg
- 2 tsp kosher salt
- 3 TBSP unsalted butter
- 1 1/4 cups granulated sugar
- 5 large egg yolks, room temperature
- 1 1/4 cups buttermilk
- Peanut oil for frying
For Blood Orange Glaze
- 4 TBSP blood orange juice, strained
- 1 1/2 cups confectioner’s sugar
- 2 TBSP whole milk
- In a medium bowl, sift together flours, baking powder, nutmeg, and salt. Whisk to combine.
- Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat butter, sugar and egg yolks together at high speed until light and fluffy. About 2 minutes. Mixture will be pale in color.
- Reduce mixer speed to low and add flour mixture alternating with buttermilk in three additions. Mix until just combined.
- Remove dough from the bowl and wrap in plastic wrap. Refrigerator for at least one hour, or up to one day.
- Once chilled, roll dough on a lightly floured surface to 1/2 inch thickness. Dip a 2 or 3 inch donut cutter in flour and cut dough. Reroll dough scraps and cut more donuts until all dough has been used.
- Place donuts on cookie sheet, cover with plastic wrap and refrigerate for 30-45 minutes.
- Meanwhile, fill a large stockpot with 3 inches of peanut oil. Using a candy thermometer (or deep fry thermometer), heat oil to 350 degrees.
- Remove donuts from refrigerator and fry two at a time for about 90 seconds per side, or until golden brown. Using a slotted spoon or basket tool, flip donuts over and fry the other side for 60-90 seconds.
- Remove from oil and place on a wire rack lined with paper towels to soak up the excess oil.
- Before frying the next batch, be sure the oil is still at 350 degrees.
- Cool donuts completely before glazing.
- Sift confectioner’s sugar into a medium bowl.
- Add blood orange juice and stir with a whisk to combine.
- Add whole milk, one TBSP at a time until desired consistency is reached.
- If too thick, add more milk. If too thin, add more confectioner’s sugar.
- Once donuts are completely cooled, dip each side of donut in the blood orange glaze, allowing excess glaze to drip off over the bowl before placing on a wire rack to set.
Donut recipe adapted from The Bake Feed, Baked From Scratch, Vol. II
Store donuts in a cool, dry place for up to three days.