Chocolate Donuts with Hot Pink Orange Glaze

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On Monday, I brought you something tart, on Wednesday, something chocolatey, now today, for the third and final Valentines Day inspired sweet, I bring you something that is both tart and chocolatey!

Preheat the oven to 325 degrees. Spray your donut pan with cooking spray.

Mix together all the dry ingredients (first 6 ingredients – including the sugar, which is usually listed as a wet ingredient).

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Whisk together the milk, lemon/lime juice, egg, and vanilla extract.

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Now just add the wet to the dry, and mix to combine.

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Once combined, add in the coconut oil until incorporated.

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Pour your batter into a plastic baggie, or a piping bag if you’re fancy. Excuse the unappetizing look of this step in the process…

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Snip a corner off the baggie to produce a 1-inch hole.

Pipe the batter into the donut pan.

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Bake for 13 minutes, or until the donuts are fairly firm to the touch.

While baking, prepare the glaze.

Add all the ingredients to a bowl (except the heavy cream), and whisk together.

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Add in enough heavy cream to loosen the glaze to your preference. I added about 2 teaspoons.

The original recipe used blood oranges, so the result was a beautiful (natural) pink glaze. Unfortunately, I only had a regular orange, so I went ahead and dropped about 5 drops of red food coloring to get my pink!

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Once donuts have finished baking, remove from oven and place onto a cooling rack.

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After about 5 minutes, dip each donut into the glaze.

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You’ll notice the glaze is pretty thin and won’t quite cover the donut.

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Dip another 2 times (a total of 3 glazes, resting about 5 minutes between dips) to get a nice opaque pink covering.

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Dig in, and tell yourself it’s healthy!


Adapted from: Heather Christo

Prep: 15 minutes, Cook: 13 minutes, Total: 28 minutes

Makes: 6 donuts

For the donuts:

  • 3/4 cup flour
  • 1/4 cup cocoa powder
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup milk (or use 1/2 cup buttermilk, and don’t add lime/lemon juice)
  • 1/2 tablespoon lime/lemon juice
  • 1 egg
  • 1 tsp vanilla
  • 1 1/2 tablespoons coconut oil, melted (or unsalted butter)

For the orange glaze:

  • 1 tablespoon coconut oil, melted (or unsalted butter)
  • 1 tablespoon corn syrup
  • 1 1/2 cup powdered sugar
  • 1/8 cup orange juice (or blood orange juice, and no food coloring needed)
  • 5-8 drops of red food coloring
  • 2 teaspoons heavy cream

Preheat the oven to 325 degrees. Spray your donut pan with cooking spray.

Mix together all the dry ingredients (first 6 listed).

Whisk together the wet ingredients.

Add the wet to the dry, and mix to combine. Whisk in the coconut oil until incorporated.

Pour your batter into a plastic baggie or piping bag, and snip a corner off the baggie to produce a 1-inch hole.

Pipe the batter into the donut pan.

Bake for 13 minutes, or until the donuts are fairly firm to the touch.

Add all the glaze ingredients to a bowl (except the heavy cream), and whisk together.

Add in enough heavy cream to loosen the glaze to your preference. I added about 2 teaspoons.

Add in about 5 drops of red food coloring.

Once donuts have finished baking, remove from oven and place onto a cooling rack.

Wait about 5 minutes, and then dip each donut into the glaze.

Dip another 2 times (a total of 3 glazes, resting about 5 minutes between dips) to get a nice opaque pink covering.

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2 thoughts on “Chocolate Donuts with Hot Pink Orange Glaze

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