Raspberry Orange Mini Doughnuts
The citrus really shines in these easy-to-make doughnuts. They’re perfect for your next weekend brunch, or make a batch ahead of time to have for easy breakfasts all week!
Serves: 36Hands-on: 20 minutesTotal: 40 minutesDifficulty: Medium
- ¼ cup unsalted butter, melted
- ¼ cup vegetable oil
- 2 Tbsp. grated orange zest
- ⅔ cup granulated sugar
- 3 Tbsp. packed light brown sugar
- 2 large eggs
- 3 tsp. vanilla extract, divided
- ¼ tsp. almond extract
- 1 cup whole milk
- 3 Tbsp. plus ¼ cup fresh orange juice, divided
- 2¾ cups all-purpose flour
- 2 tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. salt
- 8 oz. fresh raspberries
- 1½ cups confectioners’ sugar
- 6 Tbsp. fresh orange juice
- Preheat oven to 425°F. Spray doughnut pans with nonstick spray; set aside.
- In the bowl of a stand mixer, combine butter, oil, zest, granulated sugar, and brown sugar. Beat until aromatic and uniform, about 3 minutes. Add eggs one at a time, beating 1 minute after each addition. Add 2 tablespoons vanilla extract, almond extract, milk, and 3 tablespoons juice and mix until incorporated.
- In a separate bowl, combine flour, baking powder, baking soda and salt. Whisk. Add to wet ingredients on low speed until just combined. Add in raspberries and allow them to break up into small pieces. Do not overmix.
- Place batter in piping bag and snip a large tip. Pipe batter into prepared pans about ⅔ full. Bake 6-8 minutes or until edges are lightly golden and doughnut springs back to the touch. Cool 5-8 minutes before removing from pan. Repeat with remaining batter.
- While doughnuts are baking, make a glaze: combine confectioners’ sugar with ¼ cup orange juice and remaining vanilla. Stir to combine.
- Once doughnuts are cool, dip tops of doughnuts into glaze and allow to dry on cooling rack. Serve immediately or store in an airtight container.