Using a hashtag as a 30 something teacher of 7th graders is always risky, if only for the sheer reason that you (read: I) are a 30 something teacher of 13 year old’s. Case and point: I attempted to use “#realworld” in one of my classes the other day, and was promptly informed that, “Nobody uses hashtags anymore.” I stood there with 30 pairs of 13 year old blinking eyeballs on me and was shocked. No more hashtags, what? Since when? This was news to me, as I was just stepping up my hashtag game (am I too old to say that? Probably, but I’m apparently too old to act cool too).
Keeping up with what’s in and what’s out has become increasingly more difficult the more the calendar pages turn. However, there’s something I have learned that’s not out, nor will they ever be “out.” Donuts, donuts are never out. These donuts especially are hashtag, snapchat (although I’m not sure that’s still a “thing”), or instagram worthy. The blood orange glaze is a blend of sweet and tart that cocoons these baked circles of love.
Because these are not fried, I’m convinced that you can eat them and not feel completely guilty about your life’s choices. So, go ahead, make these, continue your Valentine’s celebration of all things pink and red and enjoy these with reckless abandon. I promise, once you try one, you won’t care whether you’re cool or not…
Meyer Lemon Cake Donuts with Blood Orange Glaze
For the donuts:
2 1/2 c all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 c granulated sugar
2 tsp Meyer lemon zest (You can use regular lemons as well)
1 c whole milk (I’ve made these with whole milk, and Greek yogurt, the Greek yogurt produces a textured denser donut, still good, just not as airy as the ones shown)
1 tsp. vanilla extract
2 tbsp fresh lemon juice (you will need about 1 1/2 lemons for zest and juice)
2 large eggs
3 tbsp. browned butter (I know it seems like added work for such a tiny amount of butter, but it’s worth it, I promise).
For the glaze:
About 4 blood oranges juiced (it really depends on how pink you want your glaze, I used 4)
4 c confectioners sugar (or more depending on consistency)
*Optional: add a chocolate drizzle, or sprinkles for a festive treat
- Preheat oven to 375 degrees and spray donut pan with non-stick cooking spray
- Make the browned butter: heat the 3 Tbsp. of butter in a small saucepan over medium heat. Whisk, and allow the butter to foam and froth 2 times. After the butter froths 2 two times, watch it closely, as you will start to see the fats separating, and darkening. The darkening happens relatively quickly so make sure you are watching it. When it is amber in color and smells nutty, you will know it is done. Remove from the heat immediately and pour in a small bowl to cool to room temperature. It will take about 5-10 minutes.
- In a medium bowl: zest the lemon into the sugar. With your fingers, mix the zest and sugar until fragrant. You may set this bowl aside.
- In a large mixing bowl whisk together the flour, baking powder and salt.
- In the bowl with the sugar and zest: pour the browned butter and whisk until combined, add in the lemon juice, vanilla extract, milk and eggs, whisking while adding in each addition. Make sure everything is well combined, and smooth.
- Pour the wet ingredients into the dry ingredients and gently stir with a rubber spatula. Make sure the batter is fully combined and there are no flour remnants left behind.
- Using a spoon: or a piping bag, fill the donut molds about 1/2 to 3/4 full. These will puff up a bit in the pan.
- Bake in the oven for about 10-12 minutes, or until a toothpick comes out clean.
- Allow to cool completely on a wire rack, before adding the glaze.
To make the glaze:
- Juice the oranges in a bowl, and then add the confectioner’s sugar. Whisk vigorously, until the desired consistency is reached. Either dip, or drizzle each donut in the glaze and allow to harden, if you can wait that long…