Over the weekend we’ve had lots of snow fall. The flakes weren’t just drifting down lazily. They had a purpose, to cover the ground as quickly as possible. We created snow forts and shoveled for hours.
Maybe it’s just me but isn’t an orange in winter spectacular? I love peeling the perfectly sectioned fruit and popping a whole juicy piece into my mouth.
What could be better? Possibly an orange donut? Nah, I don’t think I can one-up nature but they are pretty delicious, especially while sitting around the toasty fire of the wood stove.
They start with the zest of an orange and half a stick of butter.
That is creamed with sugar and an egg.
I got the idea for this recipe from an old cookbook that Thomas found at a flea-market a couple weeks ago. A circa 1959 book titled, The General Foods Kitchens Cookbook.
The batter is baked in a donut pan until perfectly browned. The donuts are then dipped into a mixture of confectioners sugar and orange juice.
- heaping cup of flour, I used a mix of cake and all-purpose
- heaping teaspoon of baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, at room temperature
- 2 teaspoons orange zest
- 1/2 cup sugar
- 1 egg
- 1/4 cup milk
- 1/4 cup orange juice
- 1 cup confectioners sugar
- 1-2 tablespoons orange juice
Preheat oven to 350F. Grease a donut pan.
Whisk the dry ingredients into a bowl. In another bowl, cream the butter, orange zest and sugar until light and fluffy. Add the egg and beat until incorporated. Mix in half of flour mixture. Mix in milk, add remainder of flour and orange juice, mixing well after each addition.
Fill donut pan about 2/3 full. The batter will make about 10 donuts. Bake for 15 minutes until golden. Let cool slightly before dipping into icing.