Blood Orange Sour Cream Donuts with Citrus Glaze! These beauties are made with blood oranges and mandarin oranges and are the perfect little bites of happiness! They're cakey, full of that beautiful citrus flavor, and so delicious! The citrus glaze truly makes each bite memorable!
When I was younger, my mom and I used to walk downtown at this mall in this mall called "The Gallery". I think it's called something else now, but I remember her and I walking in the mall and going to get a snack. She got a sour cream doughnut and I got a pink doughnut with sprinkles. I didn't like mine, I only picked it because it was pretty. She gave me a bite of hers and I remember it being SO good. It was a sour cream donut and I remember so vividly how delicious it was!
So, yesterday I decided to recreate the sour cream donuts and honestly, I could not be happier at the outcome.These donuts are fluffy and dense at the same time and with the blood orange and mandarin orange glaze - ugh, you have to try it!
Tips and Tricks
Blood Orange Sour Cream Donuts with Citrus Glaze - what more can I say? This recipe was so much fun to make. A tiny bit time consuming, but still fun nonetheless. Lets get into some tips and tricks.
Something I realized in cooking this recipe is that refrigerating the dough is critical prior to cutting into the doughnut shape and after.
Also, do not to over work the dough. What does this mean exactly? It means do not mix the dough so much that the gluten begins to develop. When gluten develops, the crumbs will become firm. This translates to mixing until all of the ingredients are fully incorporated and then stop - around 30-45 seconds!
This recipe only yields about 5-6 donuts so feel free to double, triple, or even quadruple the recipe if you're making this for a big crowd. Okay, let's cook.
Blood Orange Sour Cream Donuts with Citrus Glaze. A delicious cake donut that's perfect for citrus season - Made with blood oranges and mandarin oranges!
Prep Time: 2hrs
Cook Time: 25mins
Total Time: 1hr10mins
2 egg yolks
1tbspcornstarch OR arrowroot powder
Vegetable Oil, for frying
For the Glaze: 1 lemon 2 satsuma mandarins 1 blood orange 2 cups of powdered sugar ½ cup melted butter
Juice the satsuma mandarins, blood orange, and lemon. Set aside.
Combine butter, sugar, sour cream, egg yolks, and vanilla extract in a bowl. Then add 2 tbsps of citrus juice. Use a hand mixer to mix until smooth.
In a separate bowl, sift flour. Then add baking powder, salt, nutmeg, and cornstarch to the sifted flour and whisk. Slowly begin to add butter mixture to the dry ingredients. I recommend using your hands to mix these together so as to not overwork the dough.
Cover the bowl and refrigerate the dough for 1-2 hours.
Remove dough from bowl onto a lightly floured surface. Use a rolling pin to smooth out dough. Don't roll it too thin, you still want the dough to be a bit thick - about ½ inch thick.
To cut the dough, I used a cup. For the little doughnut hole, I used the bottom of a piping tip. For any leftover dough, roll it back out and cut out more doughnut... I also used some of the leftover dough to make doughnut holes.
Lay the cut doughnuts out onto a baking sheet and refrigerate them for a ½ hour.
Meanwhile, begin heating up the oil. Temperature of the oil should be around 370-380 degrees Fahrenheit.
In a medium sized mixing bowl, add the remainder of the citrus juice and the remainder of the glaze ingredients to the bowl and mix. If you like your glaze thinner, add less powdered sugar, if you like more of an icing, add more powdered sugar.
After the doughnuts are finished refrigerating, fry each doughnut for about 2 minutes on each side or until a deep golden brown. Do not overcrowd the pot, the doughnuts should not touch or overlap in the pan. Remove from the oil and cover each doughnut in glaze and allow them to cool on a cooling rack.
Decorate them any way you like - add sprinkles, add more icing - get creative and have fun! For the sprinkles pictured here, I bought these from Target and made a quick icing and used a piping bag to get the stripes 🙂