Orange Olive Oil Donuts are simple donuts that are baked in molds. Olive oil makes them very moist and they have a nice orange flavor.
The batter for the donuts is mixed together in one bowl, no mixer required. They have a baking time of 16-17 minutes making them a fairly simple and fast option for a weekend breakfast.
You can serve these donuts warm from the oven on their own. You could also let them cool and simply sprinkle them with powdered sugar. The glaze adds a pretty finishing touch sprinkled with orange zest but it will take about 10 minutes to harden.
If you like these, you must try Orange Olive Oil Cake. It is a simple one bowl, no mixer needed cake that is moist and perfect for citrus season. If you like baking donuts for breakfast check out Pumpkin Baked Donuts.
Orange Olive Oil DonutsPrint This
- 3 large eggs
- ½ cup olive oil
- ½ cup freshly squeezed orange juice
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon iodized salt
- * cooking spray for pans
- * donut baking pans
- 1 cup powdered sugar
- 2-3 tablespoons fresh squeezed orange juice
- 1 tablespoon orange zest to sprinkle over the glaze
Preheat the oven to 350 degrees
Whisk the eggs in a large bowl. Add the olive oil, orange juice, milk and vanilla extract. Combine well.
Add the sugar to the bowl and whisk it into the wet ingredients.
Add the flour, baking powder, baking soda, and salt to the bowl.
Whisk the dry ingredients into the wet ingredients. Continue until the ingredients are completely mixed in and the batter is free of any lumps.
Spray your donut molds with cooking spray.
Spoon the batter into the molds evenly so they are ¾ full. If you will need to bake the donuts in batches, place the batter into the refrigerator until the first batch is completed.
Bake the donuts for 16-17 minutes on a rack placed at the top of the oven. Make sure that the tops are completely dry and lightly browned.
Let them cool in the pans for 5 minutes then remove them to a wire rack to cool completely.
Combine the powdered sugar and 2 tablespoons of the orange juice. Stir it well. If it is too thick, add the additional tablespoon of juice, a little at a time. You want the glaze to be easily pourable but not runny.
Use a spoon to drizzle the glaze over the tops of the cooled donuts. This is done by slightly turning the spoon down and moving your hand back and forth over the donut letting the glaze drizzle down.
Optional toppings are sprinkle and chopped nuts.
These donuts can be frozen for up to 2 months. Place them into the freezer on a baking sheet to freeze. Once they are frozen, place them into an airtight freezer container.