May 8, 2015

Raspberry Orange Doughnuts

Do you make doughnuts? You should! This recipe for Raspberry Orange Doughnuts is too easy not to try, and they LOOK so impressive as well!

For the past few years, I have been honored by KitchenAid to be asked to share a pink recipe with you. Why pink?

Well, KitchenAid is a huge supporter of the Susan G. Komen Foundation, an organization that tackles a disease that has touched so many people in all of our lives: breast cancer. Together, with their Cooks for the Cure project, KitchenAid has raised over 10 million dollars. Ten million. Here’s hoping those dollars find a cure, and soon.

So, in my quest to think Pink, I went the baked good route. Last year, I opted for gelato, which was incredible, but I was feeling a nice warm oven day when I set about to make this recipe.

Yes, baked doughnuts.

Certainly, we all adore fried, yeasty doughnuts. But sometimes a cakey doughnut is quite right. The addition of zingy citrus (orange juice and peel) to the soft, tart raspberries made these doughnuts sing. Topped then with a sweet glaze? Oh my.

I may have had one or two.

Or eleven. I lost count. I was carb loading for my big race in July.

Oh, just go with it.

Raspberry Orange Doughnuts

makes 36 mini doughnuts

Ingredients

1/4 cup unsalted butter, melted
1/4 cup vegetable oil
zest of one orange
2/3 cup granulated sugar
3 tablespoons packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 cup whole milk
juice of one orange
2 3/4 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 ounces fresh raspberries
Citrus Glaze (recipe in notes)

Instructions

Preheat oven to 425. Spray doughnut pans with non-stick spray; set aside.

In the bowl of a stand mixer, combine butter, oil, zest and sugars. Beat until aromatic and uniform, about 3 minutes. Add eggs, one at a time, beating for one minute after each addition. Add extracts, milk and 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 and mixture is wet. Add in raspberries and allow them to break up into small pieces. Do not over mix.

Place batter in piping bag and snip a large tip. Pipe batter into prepared pans, about 2/3 full. Bake 6-8 minutes, or until edges are lightly golden and doughnut springs back to the touch. Allow to cool 5-8 minutes before removing from pan. Repeat with remaining batter. Glaze if desired.

Notes

To make a glaze: combine 1 1/2 cups confectioners sugar with about 6 tablespoons of fresh orange juice and 1 teaspoon of vanilla. Stir to combine. Once doughnuts are cool, dip tops of doughnuts into glaze and allow to dry on cooling rack. Keep stored in air-tight container.

Cook for the Cure

Eat together. Give back.
Cook for the Cure® gives people with a passion for cooking a way to support a meaningful cause. The program raises funds and awareness for the fight against breast cancer. From pink products and celebrity chef auctions to home-based fundraising
events, this partnership between KitchenAid and Susan G. Komen® has raised over $10 million in the past 14 years.

See how you can join in and get involved HERE.

If you can’t host a bake sale, you can still support the cause by BUYING PINK. KitchenAid has a great line of pink products, including this pink mixer and ADORABLE BRAND NEW Polka Dot Bowl. Let me tell you…it is a beauty. Any mixer lover is going to want this bowl! Luckily, it will be available for sale later this year in the KitchenAid website, so keep an eye out…this is just a sneak preview for you!