Blood Orange Poppy Seed Doughnuts
 
Cook time
Total time
 
These baked doughnuts have a bright citrus flavor and color thanks to blood oranges. Vegan or gluten-free options are included. Can also use regular oranges in place of blood oranges.
Author:
Recipe type: dessert, vegan, gluten-free
Serves: 1 dozen
Ingredients
Vegan Doughnuts:
  • ½ cup almond milk (or other non-dairy milk)
  • 1 tablespoon ground flax seed
  • ½ tablespoon vinegar or lemon juice
  • 1½ cups unbleached all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup dairy-free butter or coconut oil, melted, plus extra for greasing pan
  • ⅓ cup maple syrup, coconut syrup, or brown rice syrup
  • zest of 2 medium blood oranges or regular oranges and ¼ cup orange juice
  • 1 tablespoon poppy seeds
  • ½ tablespoon pure vanilla
Gluten-Free Doughnut Version: (non vegan)
Blood Orange Glaze:
  • 4 oz. vegan cream cheese (can also use regular cream cheese, if not vegan/dairy-free)
  • 2-3 tablespoons coconut syrup, brown rice syrup, or honey (if not vegan)
  • juice of 1-2 blood oranges
  • zest of ½-1 whole orange, optional
Instructions
Vegan Doughnut Batter:
  1. Preheat oven to 350F. Lightly grease 2 doughnut pans with coconut oil or non-stick spray and set aside.
  2. Combine the milk, flax, and vinegar/lemon juice together in a small bowl and set aside for 3-5 minutes for the flax to soften and milk to sour.
  3. Place flour, baking soda, and salt into your mixing bowl and mix to combine. Add soured milk, melted butter, sweetener, orange zest and juice, poppy seeds, and vanilla. Stir or whisk well together until combined.
  4. Spoon or *pipe batter three quarters full, leaving the center post clear. Place pans onto the middle rack of your preheated oven. Bake 8-10 minutes, or until doughnuts are lightly browned and spring back when touched. Let cool in the pan slightly before inverting to cool thoroughly on a wire rack.
Gluten-Free Batter:
  1. Preheat oven to 350F. Lightly grease 2 doughnut pans with coconut oil or non-stick spray and set aside.
  2. Place flour, baking soda, and salt into your mixing bowl and mix to combine. Add soured milk, melted butter, sweetener, orange zest, poppy seeds, and vanilla. Stir or whisk well together until combined.
  3. Spoon or *pipe batter into each doughnut cup, about three quarters full, leaving the center post clear. Place pans onto the middle rack of your preheated oven. Bake 8-10 minutes, or until doughnuts are lightly browned and spring back when touched. Let cool in the pan slightly before inverting to cool thoroughly on a wire rack.
  4. *I scoop my batter into a large quart or gallon sized plastic baggie and snip about ½ inch at one corner to pipe the batter into each cup. Makes clean-up a breeze!
Blood Orange Glaze:
  1. Place cream cheese, sweetener, juice from one orange, and zest of ½ orange into a small mixing bowl and beat with a hand mixer until creamy. Add extra juice, if needed, to get the right consistency. Add extra sweetener or zest, to taste. The zest makes the glaze a little lumpy, so if you want a perfectly smooth glaze then you can omit the zest. It just won't taste as orange-y.
  2. If glaze is too runny, blend in an extra 1-2 spoonfuls of cream cheese. If glaze is too stiff, add additional juice until you get the right consistency. This is enough to glaze the tops of the doughnuts. If you wish to glaze the whole doughnut, you may want to double the glaze recipe.
  3. Dip the tops of the doughnuts into the glaze and decorate with poppyseeds, sprinkles, etc. Store leftovers in an airtight container in a cool room for 1-2 days. Because most gf flour blends include rice flour, refrigeration may cause the gluten-free doughnuts to become hard.
Recipe by Wife Mama Foodie at https://www.wifemamafoodie.com/blood-orange-poppy-seed-doughnuts/