Blood Orange Brioche Doughnuts — PINK, BLONDE + BAKING

A delicious and refreshing doughnut guarenteed to make breakfast your favorite meal of the day.

These can be made with lemon, orange, grapefruit, or any other citrus of your choice. The filling is optional, I just happen to have an affinity for fillings, but it isn't necessary to make them delicious.

Step 1

Mix together the flour, sugar, salt and yeast in a medium sized bowl

Step 2

Mix together eggs and milk in a separate bowl

Step 3

Mix egg and milk mixture into the dry ingredients. If you have a standing mixer, use the paddle blade until dough forms and then switch to a dough hook and continue mixing for 3 minutes. If you are like me and have no space for a mixer, use a wooden spoon and then switch to kneading with your hands.

Step 4

Add in the butter one tablespoon at a time and mix until full incorporated. Continue mixing on medium speed for 5 minutes, until dough is sticky. but workable. If you are kneading, continue for a few minutes until it resembles in the image and is able to form into a ball.

Step 5

Roll dough into a ball in a greased bowl and cover with plastic. Let rest for an hour, until doubled in size. Uncover, deflate, roll back into a ball and cover again. Let rest overnight in the fridge.

Step 6

Take out of fridge and let rest for 30 minutes before rolling out to 1/2 inch thick. Cut out with doughnut cutter of your choice (I used a 1" circle cutter)

Step 7

Heat 1.5" deep oil in a pan to 380 degrees and add the dough. Fry each piece for about 90 seconds per side, until golden brown, then remove and place on a paper towel to cool

Step 8

Once they've cooled, make a small incision in the bottom and using a plastic bag or piping tip, fill with the blood orange filling

Step 9

With a fork, coat the doughnuts in the glaze and sprinkle the blood orange zest/sugar mixture on top

Step 10

Let the glazed doughnuts dry on a cooking rack until they are no longer sticky...then enjoy!

Prep Time: 3 hours + overnight Cook Time: 20 minutes

INGREDIENTS

2 cups flour
4 tablespoons sugar, plus extra for dusting
3/4 teaspoon salt
1 package active dry yeast
2 eggs, room temperature
¼ cup whole milk, lukewarm
8 tablespoons unsalted butter, cut in cubes at room temperature
4 tablespoons butter (glaze)
1/2 cup sugar (glaze)
5 tablespoons whole milk (glaze)
1/4 cup butter, take out of fridge 30 minutes prior (filling)
2 1/2 cups powdered sugar (filling)
Juice from 2 1/2 blood oranges (filling)
Zest from 2 blood oranges + 1/4 cup sugar (optional for topping)

Doughnuts

Step 1: Mix together the flour, sugar, salt and yeast in a medium sized bowl

Step 2: Mix together eggs and milk in a separate bowl

Step 3: Mix egg and milk mixture into the dry ingredients. If you have a standing mixer, use the paddle blade until dough forms and then switch to a dough hook and continue mixing for 3 minutes. If you are like me and have no space for a mixer, use a wooden spoon and then switch to kneading with your hands.

Step 4: Add in the butter one tablespoon at a time and mix until full incorporated. Continue mixing on medium speed for 5 minutes, until dough is sticky. but workable. If you are kneading, continue for a few minutes until it resembles in the image and is able to form into a ball.

Step 5: Roll dough into a ball in a greased bowl and cover with plastic. Let rest for an hour, until doubled in size. Uncover, deflate, roll back into a ball and cover again. Let rest overnight in the fridge.

Step 6: Take out of fridge and let rest for 30 minutes before rolling out to 1/2 inch thick. Cut out with doughnut cutter of your choice (I used a 1" circle cutter)

Step 7: Heat 1.5" deep oil in a pan to 380 degrees and add the dough. Fry each piece for about 90 seconds per side, until golden brown, then remove and place on a paper towel to cool

Step 8: Once they've cooled, make a small incision in the bottom and using a plastic bag or piping tip, fill with the blood orange filling

Step 9: With a fork, coat the doughnuts in the glaze and sprinkle the blood orange zest/sugar mixture on top

Step 10: Let the glazed doughnuts dry on a cooking rack until they are no longer sticky...then enjoy!

Glaze: Heat butter, sugar and milk together until sugar is completely dissolved

Blood Orange Filling: With an electric mixer, cream the butter until fluffy. Slowly add in juice and powdered sugar alternating 1 tbsp juice with 1 cup powdered sugar until completely blended. Add more sugar and juice to get to the consistency you desire

Topping: In a food processor, grind together the blood orange zest and the sugar