Storm the Cassoulet

Baked Orange Donut Holes

on April 25, 2013



For Donut Batter:

1/4 cup butter, room temperature
1/4 cup oil
1/2 cup granulated sugar
1/3 cup tightly-packed brown sugar
2 eggs
zest from one orange
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon vanilla
1 Tablespoon orange juice
2 2/3 cups all-purpose flour
1 cup buttermilk

For Glaze:

2 Tablespoons melted butter
1 Tablespoon orange juice
1 cup powdered sugar

Notes: Yields about 3 dozen mini donuts


Preheat oven to 425. Grease the cups of a mini-muffin tin and set aside.

In a large bowl, beat the butter, oil, granulated sugar, and brown sugar together until smooth. Add eggs and zest, and mix to combine. Add all the remaining ingredients and mix until well-combined.

Fill muffin tins 3/4 of the way full and bake for 12-15 minutes, until the tops are golden brown and spring back when you press them gently. Let sit for 5 minutes then remove from pan and let cool completely. You might need to eat a few while they cool.

While they cool, whisk together glaze ingredients in a small bowl. Glaze should be fairly thick (almost like frosting) – add more powdered sugar if needed.

Dip the tops of the cooled donut holes into the glaze and let sit for a couple of minutes to set before serving.


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