Glazed Orange Doughnuts

Canadians not only have the most doughnuts shops per capita, they also eat more doughnuts per capita than any other nation. Now that I’m living in Texas, I miss my occasional doughnut fixes. Sure, I have gone to Round Rock Donuts for their doughy confections in the past and they are delicious, albeit quite large and quite sweet. I also recently went to Gourdough’s for what can only be called a doughnut extravaganza, but that should be a rare treat – and one shared with say … 10 people.

Have you ever tried making doughnuts at home?  If not, I highly suggest you give it a try!  Not only is it fun, but the end result is delicious. Unless you’re in the habit of arriving at your local doughnut store the moment they come out of the oven, they’re going to be fresher too!  This recipe uses the zest of an orange to give it a tangy flavor.  If you prefer, you could also substitute this for lemon zest or maybe 1 tablespoon of vanilla extract or add nothing in it’s place for a plain glazed doughnut.

Glazed Orange Doughnuts:

Preparation:

In a small bowl combine the warm water, yeast packet and 1 teaspoon of sugar to proof. Set aside for about 5 minutes until foamy and frothy. In a large bowl, add flour, salt, sugar and baking powder and whisk together to evenly combine. Add the melted shortening, milk, egg and proofed yeast mixture and stir. Fold in the orange zest. You will need one extra large navel orange or two smaller oranges to grate enough zest to yield 4-5 tablespoons.

On a liberally floured surface, roll out a portion of the dough to punch out their form. The dough will be sticky, use as much extra flour as you need to allow yourself to handle the dough. Set aside the formed doughnuts on a flour dusted plate.

Frying:

In a small pan, heat oil to 300 – 325°F. Once heated, place doughnut ring into the oil. The doughnut should drop to the bottom of the pan then rise as it cooks. The dough will also expand. Allow to cook 1-2 minutes per side until browned. It will be a little richer tone than golden brown once cooked through. Set aside doughnuts on paper towel lined plate or rack to drain excess oil. Adjust heat as you proceed so that oil does not get too hot, or cool too much.

Glazing:

Once all doughnuts have cooked, mix together powdered sugar with 2-3 tablespoons of milk to make glaze. Use more or less milk to get a consistency that appeals to you. Add 1/2 teaspoon of vanilla extract or a little cocoa powder to flavor the glaze if desired. Dip doughnuts into glaze to cover both sides.  Allow excess to drip off, then put on rack or plate to set the glaze.

These doughnuts are best served fresh, however you can freeze and re-warm them for a few seconds in the microwave as desired.

Yield: About 16 Doughnuts.

Although the process of making doughnuts can be a bit of an effort, it’s so much fun!  And, when you sit and enjoy the fruits of your labor with a hot cup of coffee or a cold glass of milk your hard work will be rewarded.

Servings: 16
Calories Per Serving: About 313